Effect of potato modified starch on rheological, textural, physical and chemical properties of chicken blogona
Subject Areas : Shelf Life of Food Products and Agricultural ProductionsMehri Dakhteh Harouni 1 , Alireza Rahman 2 , Mania Salehifar 3
1 - Food Science and Technology Department, Islamic Azad University, Shahr-e-Qods branch, Tehran, Iran
2 - Food Science and Technology, Agriculture Faculty, Islamic Azad University, Shar-e-Qods Branch
3 - Food Science and Technology Department, Islamic Azad University, Shahr-e-Qods branch, Tehran, Iran
Keywords: Physico-chemical characteristics, Acetylated potato starch, rheology, Chicken Bologna,
Abstract :
In this study, the effect of acetylated potato starch as a fat replacer on the rheological, textural and physsicochemical properties of chicken bologna were examined. As starch concentration increased and oil decreased, viscosity rose in sample modulus tests at different frequencies. Samples show pseudoplastic behavior based on viscosity changes with shear velocity. Increasing starch and reducing oil percentage in chicken sausage formula raised moisture and carbohydrate content while lowering sample pH. Study found adding more acetylated starch & reducing oil content in chicken sausage increased stiffness & chewing ability. Adding 2 wt% acetylated starch increased adhesiveness. However, increasing starch and reducing oil decreased adhesiveness, with no effect on cohesiveness and springiness. By increasing starch and decreasing oil, L* and b* decreased but a* increased. 4% starch sample had best color rating. No significant aroma difference observed among treatments. Control sample rated best for taste. The data revealed that decreased oil and increased modified starch lowered sensory score.
