Preparation, Structure, And Properties Of Potato Starch Based Fat Mimetic And Application In Sausage

Fat mimetics can imitate fat's physical and organic properties and decrease the calorie whenused in low-fat foods. They not only satisfy consumers need for with delicious foods but also arepropitious to the health. This paper studied the preparation, structure, and properties of potato starchbased fat mimetic and application in sausage.Potato starch based fat mimetic was obtained by hydrolyze potato starch with thermalα-amylase. In single factor experiments, the effects of the varieties of factors on the hydrolyzeddegree of potato starch were studied, including reactive temperature and time, quantity of amylaseand starch slurry concentration. Based on those, orthogonal experimental design was used to forthe evaluation optimum preparation technology of potato starch based fat mimetic. The mostoptimal process condition was as follows: quantity of amylase was 6u/g dry starch, reactivetemperature was 95℃, reactive time was 10min, concentration of starch slurry was 15%. The DE(Dextrose Equivalent) of the products was 2.5 and the appearance of the dry products was whitepowder.The structure of potato starch based fat mimetic was researched. The result of (Scanelectronic Microscope) photos revealed that the granule's surface of mimetic was eroded andbecame roughness, the average diameter was 5μm. HPLC showed that the component of thehydrolysates included glucose, maltose, maltotriose, maltotetraose, maltohexaose, maltoheptaoseand other oligosaccharide. The retrogradation of the mimetic became lower than that of originalstarch. The water binding capacity and emulsify capacity of the mimetic was significantlyincreased.The fat mimetic with DE value 2.5 mixed with 70% water became swollen and formed a smooth,creamy fat-like gel, with low gel strength (17.28g) and it also had the "thermo-reversible" ability.The fat mimetic gel was shear thinning behavior, which should belong to "pseudoplastic liquid".Lastly, the application of DE 2.5 potato starch based fat mimetic in 15% and 5% fat levelsausages was researched. Results showed that the optimum mimetic addition in 15% fat levelsausages replaced 50% fat was 2% of raw meat. The product with this addition had the similartexture and organic properties to commercial sausages. Although, the 3% addition of mimetic in 5%fat level sausages replaced 100% fat had the similar texture to commercial sausages, but the sensoryacceptability was lower.