title: Utilization of chickpea flour in sausages.
abstract: 'English' type fresh skinless sausages were prepared in which some of the meat (mutton, pork or beef) was replaced on a protein to protein basis by chickpea flour. The acceptability of mutton sausages containing chickpea flour was not affected at levels of substitution up to 40%, whereas pork and beef sausages were significantly less acceptable at substitution levels above 30%. In all the sausages incorporation of chickpea flour led to increased cooking losses and softer textures. Incorporation of chickpea flour caused discoloration of the raw sausages which became more prominent during storage at 0°C.
authors: School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough, Leics LE12 5RD, Great Britain.
authors: M M
authors: MM
authors: Verma
authors: D A
authors: DA
authors: Ledward
authors: R A
authors: RA
authors: Lawrie