Utilization of Defatted Sesame Flour in Fermented Salami
- 1 July 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1177-1178
- https://doi.org/10.1111/j.1365-2621.1985.tb13039.x
Abstract
Fermented salami was prepared containing 0, 9, 18 and 27% defatted sesame flour (DSF). Chemical and sensory analyses were performed on the products. Results indicated that DSF could be used at either the 9 or 18% level without detrimental effect upon sensory attributes but salami containing 27% DSF will have less desirable flavor.Keywords
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