期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：1
页码：166-178
DOI：10.19026/ajfst.14.5890
语种：English
出版社：MAXWELL Science Publication
摘要：This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty mimetic (flour, native starch and pregelatinized starch) and fat substitution (0, 10, 20, 30 and 40%), evaluating their sensorial and instrumental properties with three replicates per treatment. By replacing 30 and 40% of the fat in the sausages, these were less bright and redder, while 10% of the fat replaced by native starch and pregelatinized, the values of luminosity increased (p≤0.05) with respect to the control treatment. By replacing 10 and 20% of fat with mimetics, an improvement in texture was observed, reducing the hardness between 10.23 and 25.86%. Sensory evaluation showed that this substitution did not cause any alteration in the acceptability of the sausages (p≤0.05) with respect to the control formulation, with the exception of those made with native starch at 20% substitution, which was less accepted in flavor. The substitution of 10 and 20% of fat for flour and pregelatinized starch are the most recommended in the production of sausages with better sensory acceptance, texture and luminosity.
