Browsing by Author "Kuru ppu, K. A. D.O. P"

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    Development of Chicken Sausages by Incorporating Pulses as a Source of Micronutrients
    (Uva Wellassa University of Sri Lanka, 2012) Kuru ppu, K. A. D.O. P; Tharangani, R.M.H; Liyanage, N.P.P
    The increasing pressure of the world population and the need to raise the living standards; have created the need to produce better meals in large scale. Hence, the consumption of meat products has increased and the processing of meat products developed accordingly (Lawrie, 1979). Consumers today eat sausages because of convenience, variety, economy and nutritional value. The great variety of sausage makes it possible to sieve it any different products, each having its own characteristic appeal and flavor (Pearson and Gillett, 1996). Pulses are annual leguminous crops which have significant nutritional and health advantages for consumers because they are important due to their high protein, essential amino acid content and especially the micro nutrient content such as iron, zinc and selenium (Majumdar, 2011). Present study was intended to full fill certain objectives such as developing a sausage by incorporating pulses as a source of micronutrients, to evaluating subjective qualities, objective qualities and the proximate composition of the products and finding out the best type of pulse incorporated sausage with improved organoleptic properties.