Jack beans are one of the legumes with a high protein content to make protein isolates.
This research aimed to evaluate the physical, sensory and proximate qualities of chicken
sausages with jack bean protein isolate (JBPI) and the combination of JBPI and soy
protein isolate (SPI) as a binder to improve the quality of the chicken sausages. This
research included the preparation of JBPI and chicken sausages. The treatments were
formulated as follows: control (without JBPI and SPI); T1 (SPI: JBPI = 100: 0); T2 (SPI:
JBPI = 80:20); T3 (SPI: JBPI = 60:40); T4 (SPI: JBPI = 40: 60); T5 (SPI: JBPI = 20: 80);
T6 (SPI: JBPI = 0: 100). The analysis of the physical, sensory, and proximate properties
of sausages have been performed. The results showed that the JBPI protein content was
high at 93.98% db, and contained higher essential amino acids than the FAO/WHO
standards, i.e., leucine, lysine, phenylalanine + tyrosine, threonine. The combination of
JBPI and SPI improved emulsion stability, lightness, yellowness, texture properties,
protein content, and reduced cooking loss and redness of chicken sausages compared to
control (p<0.05). The results of the sensory evaluation showed that the overall preference,
slice properties, and texture attributes of chicken sausage with the addition of a
combination of SPI and JBPI were 40:60 (T4) significantly different from the control
received by the panellists (p<0.05). The formulation with the addition of a combination of
SPI and JBPI of 40:60 was the optimal treatment because it improves the overall physical,
sensory, and chemical characteristics of the resulting chicken sausage. JBPI had the
potential as an alternative to substitution for SPI.
Rheology and Water Absorption Properties of Alginate–Soy Protein Composites
