Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

We investigated the physicochemical and rheological properties of black pudding prepared with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa, amaranth, and sorghum. The processing yield of black pudding made with duck blood and the cereals was higher than that of the control (without cereals) in all cases (P < 0.05). The moisture content of the black pudding was the highest in the buckwheat and amaranth groups (P < 0.05). The water activity, pH, and yellowness of the black pudding combined with duck blood and cereals were lower than that of the control (P < 0.05). The hardness of the black pudding with duck blood and cereals was higher than that of the control (P < 0.05), except for the amaranth group. The cohesiveness, gumminess, and chewiness of the black pudding with duck blood and cereals were higher than that of the control (P < 0.05). Differential scanning colorimetry showed distinct peak points according to treatment at the same temperature, and all treatments exhibited 2 peak temperatures, except for sorghum. The viscosities of all samples, including the control, decreased as the shear rate increased, and the viscosity of the black pudding with oat was slightly lower than that of the other samples. Thus, black pudding prepared with duck blood and cereal fibers showed excellent physicochemical and rheological properties, suggesting an improved processing method. These find-ings can further the development of products using duck blood as a valuable nutritional source rather than being lost as a by-product during slaughter.