Eating Characteristics of Wieners Produced with Gari

Texture and sensory profiles of wieners produced with either 0% or 3% gari, with 20%, 25% and 30% water respectively were studied. Using gari did not significantly (p>0.05) influence cooking yield, odour and flavour in wieners. Consumer acceptability of texture attributes of wieners were significantly higher (p<0.05) in gari-treated wieners compared to the control because instrumental analysis of texture showed significant reductions (p<0.05) in hardness, springiness, gumminess, chewiness and cohesiveness when higher levels of water were incorporated. Adhesiveness was not influenced significantly (p>0.05) by treatment. The cost of producing wieners reduced by 8%, 35% and 41% respectively at 3% gari with 20%, 25% and 30% levels of using water. It was concluded that wieners could be manufactured with 3% gari and 25% water in order to save 41% of production costs and obtain desirable eating characteristics.

Keywords:Wieners; Gari; Texture and sensory profile; Consumer acceptability