Efficacy of tapioca starch as a fat replacer in low-fat buffalo meat patties.

The effect of tapioca starch (TS) on the physico-chemical, compositional and sensory qualities of low-fat (<10 % total fat) buffalo meat patties (LFBMP) was evaluated and compared with high-fat (18.22+0.17 total fat) buffalo meat patties (HFBMP). TS used in the study had a composition of 98.88 % carbohydrates, 0.18 % crude protein, 0.08 crude fiber and 0.32 %ash. The buffalo meat patties were formulated with 1.5 % table salt, 2.0 % spice mix, 3.0 % condiments, 0.2 % sugar, 0.3 % sodium tripolyphosphate. The added water and added fat levels in LFBMP were 12 % and 5 %, whereas in HFBMP this were 5 % and 15 %. Three variants of TS-2.0, 3.0 and 4.0 %-were used. The moisture content of LFBMP with 3.0 % TS was measured to be maximum (67.15+0.67); however there was no significant difference amongst the treatments. The moisture content and moisture protein ratio were significantly (P<0.05) higher in LFBMP than in the control irrespective of incorporation level of TS. The cooking yield increased linearly with the increase in the level of TS in the formulation and was significantly (P<0.05) better than in HFBMP. There was a significant increase in gain in height in LFBMP. The maximum % gain in height was measured 32.19+0.46 at 4.0 % incorporation level of TS whereas in the control sample, minimum % gain in height was minimal (15.27+0.90). The shrinkage percentage decreased significantly (P<0.05) in the treatment group compared to the control. The calorie content decreased by 30-35 % in LFBMP for each patty as well as per 100 g the product compared to the control. The colour and appearance scores of LFBMP with 4.0 % TS incorporated were highest, viz., 6.89+0.13. The flavour scores were nonsignificantly higher for LFBMP. The juiciness and texture scores were significantly (P<0.05) better in all treatment groups than the high-fat control. The maximum values were recorded for LFBMP with 3.0 % tapioca starch. The maximum overall acceptability value was 6.98+0.98 for LFBMP with 3 % incorporation level, which was significantly (P<0.05) higher than the control group, the value of which was 6.18+0.16. It is concluded from the study that tapioca starch can be successfully utilized as fat replacer at 3 % incorporation level with significant improvement in processing, compositional and sensory properties.