EFFECT OF RICE STARCH AND WASTE PRODUCT OF TOMATO PROCESSING ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE

The producing low-calorie products is an important issue in this industrial world to reduce different diseases. This includes low-calorie meat products because they have a specific place in daily usage. The rice starch and waste product of tomato processing used in this formulation, as fat replacements, were (0.5, 1, 1.5, 2, and 2.5%) and (1, 2, 3, 4, and 5%) respectively. Fat reduced from 21.09% in control to 9.8%. The physical properties (texture), chemical properties (moisture, protein, fat, and ash content), sensory properties, and caloric value were evaluated in produced samples. Results obtained from chemical tests showed that moisture, ash, and protein content increased in treatments containing rice starch and tomato waste powder compared with the control. The results from caloric tests illuminated that the calorie of the samples significantly reduced coincide with fat reduction. The texture analysis tests indicated that all samples were firmer than the control. The sample containing 1.5% rice starch and 3% tomato waste powder had the highest shear stress compared with other samples. The colorimetric tests showed that fat replacing with tomato waste powder and rice starch led to an increase in yellowness (b*) and redness (a*) and a decrease in lightness (L*) in samples. According to organoleptic properties, all samples got higher score than the control. However, the sample containing 2% rice starch and 4% tomato waste powder was recognized as the best one. The panellists reported that adding tomato waste powder and rice starch not only didn’t have negative effects on sensory properties but also they increased total acceptability. Therefore, considering the results obtained from instrumental and sensory analysis, using tomato waste powder and rice starch respectively 4% and 2% resulted in desirable consequences in fat reduction.