Presently high fat intake and its associated health risks make the globe thinking seriously to discover a suitable alternative of animal fat. In very foreseeable future, there will be a global need of an indigenous fat-replacer for meat product. It is not so easy job to remove the fat portion from a complex food matrix while considering the flavour, mouthfeel and other organoleptic and textural properties of a food, especially meat product. Removal of fat makes the product bland, dry and ill-textured. Some fat replacers ...
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Presently high fat intake and its associated health risks make the globe thinking seriously to discover a suitable alternative of animal fat. In very foreseeable future, there will be a global need of an indigenous fat-replacer for meat product. It is not so easy job to remove the fat portion from a complex food matrix while considering the flavour, mouthfeel and other organoleptic and textural properties of a food, especially meat product. Removal of fat makes the product bland, dry and ill-textured. Some fat replacers have been identified to use in meat product among which carbohydrate based gels like Na-alginate, Carrageenan, guar gum, xanthan gum, pectin gel etc. are to be named. Carrageenan is permitted to be used as a fat replacer in meat product by USDA, which has been taken as standard one for this study. Two plant starches (sorghum flour and finger millet flour) have been selected for this experiment, considering their low fat content, high protein content, high mineral content, gelling property and typical structural pattern of the starch. The results showed that these two flours can successfully be used in meat products as fat-replacers.
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