Processing, physical, chemical and sensory characteristics of frankfurters with squash (Cucurbita moschata Dutch. var. Rizalina)

This study was conducted to determine the optimal inclusion of squash fruit and its effect on the processing, physical, chemical and sensory characteristics of frankfurters. Five frankfurter formulations were used as treatments. Treatment 1 has no squash fruit added and served as control while treatments 2, 3, 4 and 5 contained 5%, 7%, 10% and 15% squash fruit, respectively. The addition of squash fruit in frankfurters had no significant effect on the processing characteristics. There were no significant differences in the chemical properties among treatments except for moisture and ash conten... Mehr ...