17 A. Akesowan Journal of Animal and Plant Sciences JAPS 20132013/08/01 23 4 1012-1018 1018-7081 NA <p>Texturizing ingredients including -carrageenan, polydextrose, oat bran and corn flour, at 0.5 and 1% addition level, were investigated for quality improvement of light pork sausages made with konjac flour. The addition of polydextrose and oat bran showed significant decreases (p&lt;0.05) in cooking loss of the sausages with respect to the control sausage. Whilst, all texturizing ingredients at least 0.5% significantly increased (p&lt;0.05) the sausage firmness, in exception of that with 0.5% oat bran. The lowest values for lightness (L*) and redness (a*) were observed for the sausage with 1% oat bran; on the contrary, the sausage with 1% -carrageenan displayed the highest lightness and yellowness (b*). Higher sensory scores for firmness and cohesiveness were evident when all texturizing ingredients were applied. The lowest juiciness score was obtained in the light sausage with 1% -carrageenan whereas that with polydextrose showed the lowest flavor. However, color scores obtained in all light sausages with texturizing ingredients were significantly lower (p&lt;0.05) than the control.</p> Konjac flour, sausage processing, low-calorie foods, texturizing ingredient Pakistan Agricultural Scientists Forum https://thejaps.org.pk/AbstractView.aspx?mid=2013-JAPS-412