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Physicochemical Properties and Sensory Evaluation of High Fiber Sausage
Incorporated with Skin and Flesh of Sweet Potato
Habibul Husaidi Bin Khairuddin
Supervisor: Dr. Nizaha Juhaida Binti Mohamad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
This study was envisaged to evaluate the effect of sweet potato (0%, 5%, 10%, and
15%) as functional ingredients on the quality of High Fiber Sausage. The products were
evaluated for physicochemical, proximate composition, sensory evaluation as well as color
and texture profile analyses. Additions of skin and flesh of sweet potato represent an
improvement in the nutritional value and have some beneficial effects due to the presence
of dietary fibers. Dietary fiber naturally present in various sources of cereals, legumes,
fruits and vegetables plays a physiological role in human health, such as lowering
cholesterol and blood pressure, improving blood glucose control in diabetes, helping with
weight loss and management, and reducing cancer risk. Based on the application of
dietary fibers to sausage, possible future characteristics in selecting appropriate dietary
fiber ingredients and their proper incorporation are explored to develop and produce
healthy and functional sausage products with high dietary fibers content. In conclusion,
skin and flesh of sweet potato at 10% added have greater as good source of dietary
fibers.
1243 | UMT UNDERGRADUATE RESEARCH DAY