Development and nutritional evaluation of sausages enriched with wheat bran dietary fiber

This study investigated the application of wheat bran dietary fiber in ham sausages according to the fundamental principles that the incorporation of food raw materials may improve nutritional,sensory and textural profile of products,as well as considering the characteristics of meat products and wheat bran dietary fiber.The ham sausages were produced formulated with 62.7% lean pork,7.5% wheat bran dietary fiber and 4.4% starch.The addition of wheat bran dietary fiber improved the functional properties of the ham sausages.The results indicated that fat content and caloricity of the products,compared with ordinary ham sausages,reduced by 50% and 20%,respectively.Sodium chloride content also reduced slightly due to low-sodium salt in the formulations.The quality of products comply with the first definition for light food.The prepared ham sausages had high acceptability in appearance,internal organizational structure,color,flavor and texture.Finally,the new approaches may be obtained for development and utilization of by-products of wheat processing,as well as production for healthy and functional meat products.