STUDY ON THE IMPACT OF REPLACING FAT WITH LENTIL FLOUR ON THE PROPERTIES OF CHICKEN BREAST PÂTÉ
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no1E.349Keywords:
Chicken breast pâté, Lentil flour, Fat replacement, Lentil flour chicken breast pâtéAbstract
This study investigates the effects of partially substituting fat with lentil flour at various ratios on the properties of chicken breast pâté. Different fat-to-chicken breast ratios were examined to stabilize the product's structure, with a pâté containing 30% fat selected as the control sample. In the control formulation, fat was replaced with lentil flour at levels of 10%, 15%, 20%, 25%, and 30% (w/w). The samples were analyzed for moisture content, water-holding capacity, fat retention, texture, rheology, and color before and after 45 days of storage. The results indicated that lentil flour significantly influenced the properties of chicken breast pâté. As the substitution ratio increased, moisture content decreased, while water and fat retention improved. Hardness and spreadability increased with the substitution level, whereas the control sample exhibited the highest adhesiveness. After storage, significant changes in texture were observed. Rheological properties also varied between samples before and after storage, with the elastic modulus (G’) consistently exceeding the viscous modulus (G”). After 45 days, the pâté samples showed a darker color with reduced brightness, and a shift toward red and yellow hues. Sensory evaluation revealed that the sample with 15% lentil flour substitution received the highest overall preference score. Nutritional analysis indicated a lower energy content compared to commercial products, and microbiological tests confirmed product safety.
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