Low-energy and high-fibre liver pat� processed using potato pulp

Abstract

Danish liver pate was processed using water and potato pulp from the processing of potato flour as fat substitute. The spreading characteristics of the patties were improved using Citrem as emulsifier and satisfactory texture characteristics were obtained using fibre soaked in ten times its own weight. Colour and texture were measured using a Minolta Chroma Meter for determination of the Hunter Lab values and a Farnell Quality Test System for measurement of texture characteristics. Baking loss decreased at low water to fibre ratios (water:fibre) from 3 to 4 and then increased with increasing water:fibre. No clear relationships were observed between the water:fibre and yellowness, lightness or redness. Three factors extracted by factor analysis depended especially on hardness–water:fibre, adhesion–water:fibre and cohesiveness–water:fibre, respectively. Generally, all textural characteristics were inversely correlated to water:fibre. Hardness 1 and 2, deformation energy 1 and 2, gumminess and modulus decreased in similar fashion with respect to to water:fibre, whereas adhesiveness, cohesiveness and springiness varied in relation to water:fibre. The effect of emulsifier on the texture was less than that of water:fibre. The patties with water:fibre of 10–11 were easy to spread on bread and had very attractive sensory properties. The increased substitution of fat by potato pulp and water decreased the energy content by 27% and increased the yield of baked patties by 33% (w/w).