The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages

Abstract

The objective of this study was to evaluate the effect of the addition of starch and flour from yam in the physiochemical and techno-functional properties of low fat sausages. A factorial arrangement of 3×5 was applied with factors: Fatty mimetic (flour, native starch and pregelatinized starch) and substitution of fat (0, 10, 20, 30 and 40%, respectively) to sausages, evaluating their physicochemical and techno-functional properties. The results showed that the humidity, the ashes and the water retention of the sausages increased by increasing the percentage of fat substitution, while the fat content and the calories decreased. No significant differences were observed (p≥0.05) in pH and protein content. The rancidity values of all the sausages increased with the refrigerated storage time, being higher in the sausage control. In addition, the addition of flour and starches increased (p≤0.05) stability of the emulsion and the performance of sausages. The substitution of 10 and 20% of fat/flour, native starch and pregelatinized of yam are the most recommended in the production of sausages as they improve the stability of the emulsion, water retention, yield and generate a lower rancidity for 30 days of refrigerated storage.