Original scientific paper
https://doi.org/10.31727/m.19.5.4
Optimization of textural parameters of pork spread coagulates with addition of various starches and flour types
Mateja Lušnic Polak
; Sveučilište u Ljubljani, Biotehnološki fakultet
Noemi Pavlović
; Sveučilište u Ljubljani, Biotehnološki fakultet
Abstract
The aim of the study was to produce pork spread coagulates by adding some substitutes that would have comparable or even better textural properties as spread produced with phosphates. For this purpose, we have prepared fourteen groups of spreads, in which phosphate mixture (control) was replaced with different starches (potato starch, instant potato starch and corn starch) or flour (buckwheat flour, whole grain spelt flour, chickpea flour, rice flour, wheat flour, barley flour with the addition of β-glucans and different fractions of coconut flour). Prepared pork spreads were sensory evaluated, colour was measured with Minolta, and textural parameters were determined with Texture Analyser TA.XT. Spreads with different starches, flour and phosphates significantly (P ≤ 0.001) differed in instrumentally measured texture (firmness, consistency, cohesiveness, and index of viscosity) and all colour values as well as in sensory properties (appearance, texture, smell and aroma). Spread with phosphates and spread with corn starch were the most similar in overall sensory quality. Because of its attractive properties also spread with coconut flour 140 was interesting.
Keywords
meat products; spread coagulates; phosphates; starch; flour; texture parameters
Hrčak ID:
187762
URI
Publication date:
5.10.2017.
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