title: Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent.
abstract: BACKGROUND
  The effects of modified waxy maize starch (MWMS, 10-32.5 g kg(-1)) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological characteristics of 60% beef sausages were investigated.
  
  
  RESULTS
  Addition of MWMS increased water-holding capacity and decreased moisture content and both cooking and purge losses. Incorporation of MWMS improved organoleptic acceptance compared with control sausages.
  
  
  CONCLUSIONS
  Sausage formula 5 (F5), containing 20 g kg(-1) MWMS and 50 g kg(-1) WF, was better (P < 0.05) than all other formulae. The total caloric content of the sausages decreased significantly with decreasing fat level (P < 0.05); for example, the decrease in fat content of 57.4% in F5 led to a significant decrease in energy value of 34.9% (P < 0.05).
authors: Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. mohammadi@sbmu.ac.ir
authors: Mehrdad
authors: M
authors: Mohammadi
authors: Firouz
authors: F
authors: Oghabi
mesh_terms: D000818:Animals; D031204:Caloric Restriction; D002417:Cattle; D003258:Consumer Behavior; D003296:Cooking; D004032:Diet; D018752:Diet, Fat-Restricted; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D002523:Edible Grain; D002149:Energy Intake; D005433:Flour; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D013213:Starch; D014908:Triticum; D014867:Water; D003313:Zea mays
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D014867:Water; D013213:Starch