The physical and sensorial properties of frankfurter with the addition of different sized defatted rice bran (DRB) were investigated. Coarse DRB (DRB-150; D50 = 267 μm), fine DRB (DRB-63; D50 = 115 μm), and super-fine DRB (DRB-JM; D50 = 5.0 μm) were prepared via conventional sifting followed by jet-milling with the milling pressure of 7 bars. Frankfurter was made with the addition of coarse DRB (FDRB-63), fine DRB (FDRB-150), superfine DRB (FDRB-JM), and without DRB (FC) with the DRB concentration of 0.5 and 1.0%. Frankfurter with larger DRB (FDRB-63 and FDRB-150) showed less smoother texture, while frankfurter with superfine DRB (FDRB-JM) resulted in little changes in physical and organoleptic qualities, which were verified by quantitative descriptive analysis (QDA), texture profile analysis (TPA), and color measurements.

• Hyun-Woo Cho(Department of Food Science and Technology, Chung-Ang University, Korea)
• Young-Min Jung(Department of Food Science and Technology, Chung-Ang University, Korea)
• Do-Young Kim(Department of Food Science and Technology, Chung-Ang University, Korea)
• Seung-Soo Lee(Department of Food Science and Technology, Chung-Ang University, Korea)
• Dong-Un Lee(Department of Food Science and Technology, Chung-Ang University, Korea)