THE EFFECT OF DIETARY FIBER EXTRACTED FROM RICE BRAN ON THE PHYSICAL AND SENSORY PROPERTIES OF FRANKFURTERS

摘要

IntroductionRice bran is milled from important rice cultivators in Korean, has high contents of dietary fiber, lipid, protein and vitamin B (Saunders, 1990; Kim et al., 2000). However, rice bran has a high liquid content, which hinders its storage (Warren and Farrel, 1990). Quality of the rice bran is very rapidly deteriorated resulting in the development of off-flavor and high content of free fatty acid due to the presence of various enzyme such as lipase (Rhee and Yoon, 1984). Therefore, the utilization of rice bran as commercial products so far is limited to the production of bran oil and animal feed (Hargrove, 1994). Not enough work has been done on the addition of different sources of bran on meat products. Also, Wheat bran and barley bran were used as replacements for fat in beef sloppy-joes (Vosen et al., 1993). Meat products containing those fiber added products were found to be inferior in flavor, juiciness, texture and overall acceptability. The trend toward functional foods has lead to the publication of including functional properties in various types of dietary fiber food, within which meat and meat products deserve special attention.