PHYSICOCHEMICAL PROPERTIES OF LOW MEAT PATTY PRODUCED BY

MODIFED SAGO STARCH (METROXYLON SAGU) AS POTENTIAL FAT

REPLACER
FATIHAH SAKINAH BT MOHD HANAFFI (fatihahsakinah@yahoo.com)
UNIVERSITY KUALA LUMPUR, MALAYSIAN INSTITUTE OF
CHEMICAL & BIOENGINEERING TECHNOLOGY
ABSTRACT

INTRODUCTION

Sago starch was modified by acid hydrolysis as potential fat

replacer. Modified sago starch has better benefits compared
with native sago starch in term of swelling capacity, water
binding capacity, color, freeze thaw and granule size. The low
fat meat patties were produced in the composition of modified
sago starch which are 80%, 90% and 100% including control
sample. In term of moisture content, fat content and firmness,
meat patty sample with 100% of modified sago starch has low
moisture and fat content and also more softer compared with
other sample. It can conclude that modified sago starch can be
useful as potential fat replacer in the production of low fat
meat patty.

Sago starch is mainly used in food formulation which has the

ratio of 27: 73 of amylose and amylopectin. Modified sago
starch was altered from its native sago starch by acid
hydrolysis to serve as potential fat replacer (Okunlola &
Akingbala, 2013). Fat replacer was needed in preparing
reduced-fat food to solve the issue of overconsumption of
certain types of lipids. Modified sago starch used to replace
and reduce the fat content in the meat patty. The fat content
greatly affects the total amount of calories in a meat patty (Mun
et al., (2009). The nutritious diet and reduced-fat foods can
play an important role in helping consumers maintain their goal
of reducing consumption of dietary fat and cholesterol (Akoh,
1998).

METHODOLOGY

RESULTS AND DISCUSSION

CONCLUSION

Sago starch by acid modification have more benefits rather than native sago starch. The meat patty
produced with 100% composition of modified sago starch has the most potential for manufacturing
because of it contains low fat and moisture content including has soft texture compared with other
sample. It can conclude that, good quality of low fat meat patty can be made with modified sago
starch and shows that modified sago starch can act as potential fat replacer in meat patty.

REFERENCES

Akoh C. (1998). Fat Replacers. Journal of Institute of Food Technologist, The society for food science and technology. Vol 52, No.3
(pp:1-7).
Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R. (2009). Development of reduced-fat mayonnaise using
4GTase-modified rice starch and xanthan gum. Biological Macromolecules, 44(5): (pg. 400-407).
Okunlola, A. & Akingbala, O. (2013). Characterization and evaluation of acid-modified starch of Chinese yam as a binder in
chloroquine phosphate tablets. Brazian Journal of Pharmaceutical Scineces, Nigeria