Abstract
ABSTRACT Rice granules, potato flour with beet fiber, rice flour and modified food starch were evaluated as fat replacers in pepperoni. Spice formulation and processing methods were held constant. Color, sensory, chemical, and TBARS analyses were performed at days 1, 30, and 60 of storage at 3C. The low‐fat pepperoni products were not different (P>0.05) from the control product in processing yield; Hunter Color “a” values at day 1, and “b” values throughout storage; sensory attributes of tenderness, tartness, texture at day 1, and flavor, tartness, texture, appearance, overall rating at 60 days; and consumer acceptance. There were differences (P<0.05) between the low‐fat and control products for final yield, days of aging, chemical composition, TBARS, consumers' purchase intent and preference. Storage time did not affect (P>0.05) pepperoni sensory juiciness values, but decreased sensory attributes scores (P<0.05) of texture, appearance, and overall rating of the control product.
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