RESEARCH ON PHOSPHORYLATED STARCH AS FOOD ADDITIVES IN PORK PIES

Abstract

This paper presents a research on an application of phosphorylated starch as food additivesin producing pork /beef pies. Firstly, many characteristics of pork (beel) pies such as cohesion,gumminess, springiness, compressive strain and product quality using sensory evaluation havebeen investigated on experimental samples 1,2,3,4 and reference samples of small manufacturer (sample-cs) as well as Vissan (vissan). Secondly, obtained results of above parameters using the "R-numerical analysis and graphical compilation" indicate that the prominent properties ofpork pies are gumminess, springiness and compressive strain. The most favorite sample issample-cs, with the voting rate of about 80-90%, having nearly the same characteristics as theexperimental samples. The experimental samples from I to 4 have the voting rate of about 70%,and this number for the vissan sample is about 20-30% with characteristics completely againstthe above 4 samples. From these results, the experimental programming method andoptimization techniques allow us to produce safeiy and efficiently modified starch additives forpork pies