| Abstract: | Inclusion of 2, 3.5 or 5% sorghum flour in frankfurters had no significant influence on pH, viscosity or thermal stability of batters. Water‐holding capacity was lower for batter containing 5% sorghum flour. The level of sorghum flour had no effect on proximate composition, mechanical, sensory or shelf‐life measurements. Leucine and isoleucine levels and saturation index decreased with the incorporation of 5% sorghum flour. Storage period at 6/pm 1C also had no effect on sensory measures of frankfurters. However, water activity and TBA values of frankfurters increased after 15 days of storage; no further increases were found after 30 days. Microbial colony forming units could be detected only after 30 days and did not increase further. Total volatile nitrogen did not increase until day 40 of storage. No interactions were found between level of sorghum flour and day of storage for any of the parameters tested. Up to 5% sorghum flour can be used in frankfurters without adverse effects. |
