Marjan Foroughi - Marjan foroughi is Phd student Research Institute of Food Science and Technology (RIFST),
Javad Keramat - Professor of the department of food science and technology,Isfahan university of technology
Abdolmajid Maskooki - Professor of the Research Institute of Food Science and Technology (RIFST)

Dietary fiber is defined as the remnant parts of Plant that are resistance to digestion. It is Known that intake of fiber reduces the risk of cardiovascular and digestional diseases and colon cancer. Sausages considered as the product which has no dietary fiber in their formulation, there fore addition of dietary fiber in those products, Seems to be necessary.In this study Beef sausage were manufactured as a control sample and different percents of wheat dietary fiber (0.5%, 1%, 1.5%, 2%) was added to the beef sausage. Samples were analyzed to determine (moisture, fat, protein, ash, and PH). Sensory evaluation of the samples was performed in two step one day and six weeks after production.The results indicated a decrease in fat and protein content and increase moisture and PH as compared to control. The results of sensory evaluation showed that flavor and color were not affected (p<0.05) in texture. After six weeks of production, significant differences (p<0.05) in flavor and texture were found.In this research a new formulation for producing sausage with combination of fat, protein and useful carbohydrate (dietary fiber) was introduced

sausage,wheat dietary fiber