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Preparation of Low Fat Sausage with Long Rice Based Fat Substitute

XU Shi-ying

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Abstract

Low fat sausages were prepared by replacing 50% fat of high fat sausage with long rice based fat substitutes.The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.The results showed that low fat sausages containing DE2-3 fat substitutes had excellent texture and mouth-feel.They could be accepted by most consumers.Maltodextrin matodextrin with DE 4 was not suitable for fat substitute.

About this research paper

What this paper is about

Low fat sausages were prepared by replacing 50% fat of high fat sausage with long rice based fat substitutes.The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.The results showed that low fat sausages containing DE2-3 fat substitutes had excellent texture and mouth-feel.They could be accepted by most consumers.Maltodextrin matodextrin with DE 4 was not suitable for fat substitute.

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Method / approach

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Available abstract

Low fat sausages were prepared by replacing 50% fat of high fat sausage with long rice based fat substitutes.The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.The results showed that low fat sausages containing DE2-3 fat substitutes had excellent texture and mouth-feel.They could be accepted by most consumers.Maltodextrin matodextrin with DE 4 was not suitable for fat substitute.

Key concepts: Fat substitute, Food science, Maltodextrin, Chemistry, Texture (cosmology), Chromatography, Spray drying, Computer science

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