Benchmarking of different starch sources in the manufacture of cooked sausages
Laura Gil Martens, Chief Nutritionist, R&D Manager, AM Nutrition
AMN Pea Starch Concentrate, both native and in pre-gelatinized form, is a functional and sustainable alternative to vegetable binders such as corn, potato, and tapioca starches in meat application.
The goal of the study was to evaluate the behaviour and functionality of different texturizing ingredients in the manufacture of cooked sausages. The study was run at BDN Food engineering, Spain.
Native and pre-gelatinized Pea Starch Concentrate (PSC) were benchmarked to corn starch, potato starch and tapioca starch in a standard commercial recipe for sausages. The parameters evaluated consisted of weight loss during the cooking and during drying process followed by texture measurements, as well as weight loss after cooking and freezing test and further texture measurements.
Results indicated that AMN Pea Starch Concentrate was one of the most suitable binders of all products tested for this application. All products were tested at same inclusion level: 3.25%.
The sausages, with inclusion of AMN PSC, did not present syneresis, neither significant weight losses during the cooking process. The products presented good firmness, biting and juiciness and did not show any residual flavours.
AMN Pea Starch Concentrate, both in native and in pre-gelatinized form, is a functional and sustainable alternative to other vegetable binders such as corn, potato, and tapioca starches. Results validate the potential use of AMN PSC as ingredient in meat and meat analogue application due to its excellent functional properties.
Further work on the use of AMN PSC as a binder in meat analogue application will be shown in AMN coming blogs.
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