Overall nutritional and texture analysis of ham sausages with the effects of starch

Abstract

Ham sausage is usually considered as unhygienic and mal-nutritious food because its complicated ingredients containing high amount of starch rather than actual meat. This research mainly focuses on evaluating the effects of starch addition on taste, texture, and nutritional values of different brands of ham sausage available on market by taste testing and nutritional analysis. The analysis of nutritional content involves three indicators which are glycemic index and glycemic load, caloric contributions of starch, and the index of nutritional quantity of the overall product. The inquiry of taste testing will involve an experiment done by involving 30 volunteers to taste test each sample of ham sausage and rate the texture from four aspects: elasticity, hardness, powdery and chewiness from a scale of zero to ten. The results obtained is that sample b has received the highest scoring among all but it is not the one with the least amount of starch content, which leads to the conclusion of starch additions varied within a small amount won’t possess huge impact on the texture of ham sausages.