EFFECT OF POTATO STARCH AND BARLEY FLOUR ON THE COMPOSITION, PROCESSING AND SENSORY PROPERTIES OF LOW-FAT GROUND PORK PATIIES

Article Id: ARCC5439
Citation :- EFFECT OF POTATO STARCH AND BARLEY FLOUR ON THE COMPOSITION, PROCESSING AND SENSORY PROPERTIES OF LOW-FAT GROUND PORK PATIIES.Asian Journal Of Dairy and Food Research.2003.(22)
Kumar Manish*, Sharma B.D.
Address : Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar -BareilIy (243122), India

Abstract

Low-fat ground pork patties (4% added fat) were prepared with three combination of potato starch and barley flour viz., Group I-2.5% potato starch + 10% barley flour, Group II-5% potato starch +7% barley flour and Group III-7.5% potato starch + 4% barley flour. These treated groups were compared with high-fat control (15% added fat) for compositional, physico-chemi,cal and sensory attributes. The moisture content of raw and cooked low-fat patties was Significantly (P0.05) higher whereas protein content was significantly (P0.05} lower than high-fat control patties. Cooking yieki fat and moisture retention improved significantly (P0.01) in low-fat patties and maximum in group I. The dimensions of low-fat patties were maintained, better tan high-fat patties. The shear force value decreased significantly (P0.05) in all treated groups. The flavour and texture scores followed a declining trend with increase in barley flour in th formulation i.e. recorded minimum for Group I and maxmum for Group III. The overall acceptability was highest for Group III and rated almost highly acceptable by the sensory panelists.

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