Effect of Addition of Starch and Yam Flour on the Sensory and Instrumental Properties of Low Fat Sausages

This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty mimetic (flour, native starch and pregelatinized starch) and fat substitution (0, 10, 20, 30 and 40%), evaluating their sensorial and instrumental properties with three replicates per treatment. By replacing 30 and 40% of the fat in the sausages, these were less bright and redder, while 10% of the fat replaced by native starch and pregelatinized, the values of luminosity increased (p≤0.05) with respect to the control treatment. By replacing 10 and 20% of fat with mimetics, an improvement in texture was observed, reducing the hardness between 10.23 and 25.86%. Sensory evaluation showed that this substitution did not cause any alteration in the acceptability of the sausages (p≤0.05) with respect to the control formulation, with the exception of those made with native starch at 20% substitution, which was less accepted in flavor. The substitution of 10 and 20% of fat for flour and pregelatinized starch are the most recommended in the production of sausages with better sensory acceptance, texture and luminosity.