Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausages

Key Points

• The aim is to evaluate how different drying methods and chickpea powder concentrations affect the quality of emulsified sausages.
• Comparison of drying methods for chickpea powder (CPP)
• Assessment of varying concentrations of CPP in emulsified sausages
• Quality analysis focusing on water retention and texture
• Oven-dried CPP at 1.5% improves water retention in sausages
• Enhanced textural integrity was observed with the use of 1.5% oven-dried CPP
• Suggests viability of CPP as a functional ingredient in meat products