Abstract
The aim of this study was to evaluate the effects of germinated mung beans addition as a fat replacer in sausages on their physico-chemical quality and sensorial acceptance. Germinated mung bean powder was used to replace fat at different levels: 0 %, 25 %, 50 %, 75 %, and 100 %. The sausages were analyzed for their physicochemical properties (proximate composition, cooking quality, instrumental colour and texture), microstructure (using scanning electron microscopy), and overall sensory acceptability. The results show that increasing the fat replacement ratio from 0 to 100 % with germinated mung beans increased the carbohydrate, protein, and ash content by 1.4, 1.3 and 1.2 times and decreased the fat content and caloric value by 3.0 and 1.33 times. Simultaneously, the total phenolic content (TPC) and antioxidant activity increased by 58.5 % and 14.8 %. Adding germinated mung beans also improved the emulsion stability and the cooking yield of fat-reduced sausages. The sample with 50 % fat replacement had the colour and textural attributes closest to the control and was most preferred by the consumers. Thus, the germinated mung bean powder is a potential ingredient that can be used to replace fat in the sausages.
