Vegetarian Sausages Made from Fortified Cereals with Nasi Dacha Rice

Abstract

A research on vegetarian sausage products from fortified nasida rice cereals by selecting basic vegetarian sausages from grains and to study the effect of nasidakhae rice content on cereal-based vegetarian sausage products. A randomized complete block desing (RCBD) trial was planned, assessing sensory quality in terms of appearance, color, odor, taste, texture and overall preference. A 9-Point Hedonic Scale was used for tasting with 30 tasters who were students from the Department of Food and Nutrition. Yala Vocational College The mean differences were compared using Duncan's New Multiple Range Test, DMRT. It was found that the panelists gave no different scores for appearance, color and smell (p>0.05), while scores for taste, texture and overall preference were different (p<0.05). The most favorable scores were 6.67, 6.60 and 6.13, respectively. The study of nasidakhae rice supplementation in vegetarian cereal sausage at 25, 50 and 75 percent found that panelists did not differ in scores in all aspects. When considering the average of the liking scores, it was found that the 50% Nazidakhae supplemented formula had the average scores for appearance, color, odor, taste and texture at 6.67, 6.87, 6.47, 6.07, 6.00 and 6.13 respectively which is higher than other formulas.