Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

• Main Authors: Hana Mohd Zaini, Mohd Dona bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
• Format: Article
• Language: English; English
• Published: MDPI 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32201/1/Functional%20and%20Sensorial%20Properties%20of%20Chicken%20Sausage%20Supplemented%20with%20Banana%20Peel%20Flours%20of%20Different%20Varieties.pdf; https://eprints.ums.edu.my/id/eprint/32201/2/Functional%20and%20Sensorial%20Properties%20of%20Chicken%20Sausage%20Supplemented%20with%20Banana%20Peel%20Flours%20of%20Different%20Varieties1.pdf; https://eprints.ums.edu.my/id/eprint/32201/; https://www.mdpi.com/2076-3417/11/22/10849/htm; https://doi.org/10.3390/app112210849
• Institution: Universiti Malaysia Sabah

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa...