Modified broken rice starch as fat substitute in sausages

Food Science and Technology (Campinas)

Valéria Maria Limberger¹  Fabrício Barros Brum¹  Luciana Dalpieve Patias¹  Ana Paula Daniel¹  Carine Gláucia Comarela¹  Tatiana Emanuelli¹  Leila Picolli Da Silva¹ 

[1] ,Federal University of Santa MariaSanta Maria RS ,Brazil

关键词: extrusion;    phosphorylation;    low-fat sausage;    fat replacement;    broken rice;    extrusão;    fosforilação;    salsicha light;    substituto de gordura;    quirera de arroz;   

DOI  :  10.1590/S0101-20612011000300037

来源: SciELO

【 摘 要 】

The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to low-fat sausages with no modified broken rice. Results suggest that modified broken rice can be used as fat substitute in sausage formulations, yielding lower caloric value products with acceptable sensory characteristics.

【 授权许可】

CC BY   
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