We studied the possibility of using the fermented potato starches (α-amylase-8, β-amylase-8, α-amylase-12, β- amylase-12) as a partial replacement for fat in feed formulations minced meat products. It is shown that the partial replacement of raw fat on fermented starches improved organoleptic characteristics of meat minced products, reduces calorie products, while maintaining a high nutritional value. Sensory evaluation of steam cutlets with low-fat allowed to reveal that the perspective for this change is the potato α-amylase-8 potato starch.
картофельные ферментированные крахмалы, органолептическая оценка, энергетическая ценность, the potato fermented starches, organoleptic estimation, the energy value
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