Approximately 5 g ground CSPJ samples were blended with 45 mL of distilled water for 60 s in a homogenizer (Ultra-Turrax T25, Janke & Kunkel, Staufen, Germany) and The pH of the samples was measured using a pH meter (Suntex SP2-500, New Taipei, Taiwan).
Measurement of color: The color of five ground CSPJ samples was measured using the CIE [L.
In this study, the disaccharides (sucrose, lactose, and maltose) and their higher concentrations (15%, 18%, 21%, and 24%) influenced the majority of physicochemical properties and sensory attributes of CSPJ samples.
The three disaccharides (sucrose, lactose, and maltose) and the four HSC (15%, 18%, 21%, and 24%) influenced significantly the moisture content of CSPJ samples (p<0.
w]) of CSPJ samples treated with the four concentrations of the disaccharides was higher than C-0 samples (Table 2).
w] values of CSPJ samples met the standard requirement of intermediate-moisture food (IMF) with normal standard ranges of 0.
The measured CP % values of CSPJ samples treated with the four HSC of the disaccharides were significantly lower than that of C-0 samples (Table 2).
The moisture-to-protein (M/P) ratios of CSPJ samples were markedly influenced by the four HSC of the disaccharides (p< 0.
The pH values of CSPJ samples treated with sucrose ranged from 6.
The pH values of CSPJ samples were higher in sucrose treatment and lower in lactose and maltose supplementation compared to the control (6.
The processing yield values of CSPJ samples were influenced by the different concentrations of the disaccharides (Table 3).
Table 3 demonstrated that CSPJ samples treated with the four various supplementary concentrations of the disaccharides had lower shear force values (1.