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<p>This study examined the effects of supplementing defatted coconut flour (DCF) on oxysterols, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages. The sausages were formulated with either 15% wheat flour (WF) + 2% NaCl (DCF-1); 5% WF + 10% DCF + 2% NaCl (DCF-2); 5% WF + 10% DCF + 0.5% NaCl + 1.5% KCl (DCF-3); or 5% WF + 10% DCF + 0.5% NaCl + 1.5% potassium citrate (DCF-4), and roasted at 180&#xa0;°C for 25&#xa0;min. DCF supplementation significantly reduced moisture and increased total, insoluble, and soluble dietary fiber in the sausages. DCF-3 and DCF-4 sausages had lower sodium content (<i>P</i> &lt; 0.05). DCF-1 sausages were lighter and redder (<i>P</i> &lt; 0.05) than the other sausages, except DCF-3. DCF-3 sausages exhibited higher cooking loss compared to the other sausages (<i>P</i> &lt; 0.05). DCF-1 sausages had higher levels of 7-ketocholesterol, 7β-hydroxycholesterol, and total oxysterols, while DCF-4 sausages had the lowest levels of 7-ketocholesterol, 22R-hydroxycholesterol, and total oxysterols (<i>P</i> &lt; 0.05). TBARS values were higher in DCF-1 and DCF-2 sausages than in DCF-3 and DCF-4 sausages. DCF-1 sausages had higher carbonyl content compared to the other formulations. The sensory attributes of DCF-3, DCF-1, and DCF-4 sausages were comparable, but DCF-2 sausages had a better taste than DCF-3 and DCF-4, as well as the highest overall acceptability. In conclusion, DCF supplementation improved the dietary fiber content, oxidative stability, and sensory quality of NaCl-substituted beef sausages. The partial substitution of NaCl with potassium salts lowered sodium content and enhanced oxidative stability in beef sausages.</p>

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Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour

  • 期刊论文

  • 发表日期：

    2025年11月13日

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  • kazeem D. Adeyemi,
  • Itunu O. Odebo,
  • Amudat B. Adebule,
  • Rafiat M. Shittu,
  • Chanporn Chaosap,
  • Panneepa Sivapirunthep

摘要

This study examined the effects of supplementing defatted coconut flour (DCF) on oxysterols, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages. The sausages were formulated with either 15% wheat flour (WF) + 2% NaCl (DCF-1); 5% WF + 10% DCF + 2% NaCl (DCF-2); 5% WF + 10% DCF + 0.5% NaCl + 1.5% KCl (DCF-3); or 5% WF + 10% DCF + 0.5% NaCl + 1.5% potassium citrate (DCF-4), and roasted at 180 °C for 25 min. DCF supplementation significantly reduced moisture and increased total, insoluble, and soluble dietary fiber in the sausages. DCF-3 and DCF-4 sausages had lower sodium content (P < 0.05). DCF-1 sausages were lighter and redder (P < 0.05) than the other sausages, except DCF-3. DCF-3 sausages exhibited higher cooking loss compared to the other sausages (P < 0.05). DCF-1 sausages had higher levels of 7-ketocholesterol, 7β-hydroxycholesterol, and total oxysterols, while DCF-4 sausages had the lowest levels of 7-ketocholesterol, 22R-hydroxycholesterol, and total oxysterols (P < 0.05). TBARS values were higher in DCF-1 and DCF-2 sausages than in DCF-3 and DCF-4 sausages. DCF-1 sausages had higher carbonyl content compared to the other formulations. The sensory attributes of DCF-3, DCF-1, and DCF-4 sausages were comparable, but DCF-2 sausages had a better taste than DCF-3 and DCF-4, as well as the highest overall acceptability. In conclusion, DCF supplementation improved the dietary fiber content, oxidative stability, and sensory quality of NaCl-substituted beef sausages. The partial substitution of NaCl with potassium salts lowered sodium content and enhanced oxidative stability in beef sausages.