Effect of Modified Starch on the Texture of Plant-based Northern Thai Sausage

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Pongpol Srimongkol
Kamol Limlapdee
Sansanee Thimthong
Supuksorn Masavang
Intheema Hiran-Akkharawong
Nanoln Dangsungwal


The purpose of this study was to investigate the use of modified starch in plant-based Northern Thai sausage, analyze the nutritional value and consumer acceptability of plant-based Northern Thai sausage. According to the study's findings, the increase in modified starch content was between 0, 1, 2 and 3 percent by total weight. It was determined that the gumminess and chewiness of modified starch added by 2 percent were most similar to pork Northern Thai sausage, with average values of 5.71 and 284.94 (p≤0.05), respectively. Results of sensory tests showed that 2 percent of modified starch consumers had the highest preferences for appearance, flavor, texture, and overall preference in the moderate and minor preference categories. Statistically significant differences (p≤0.05) are 7.02, 5.80, 6.42, and 6.45, respectively. The plant-based Northern Thai sausage (100 grams) contains 219 calories, 4 grams of total fat, 11 grams of protein, 33 grams of carbohydrates, 1.11 grams of sugar, and 337 milligrams of sodium. As a result of learning about the benefits of plant-based Northern Thai sausage, 85 percent of consumers accepted and decided to purchase plant-based Northern Thai sausage.

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Srimongkol, P., Limlapdee, K. ., Thimthong, S. . ., Masavang, S. ., Hiran-Akkharawong , I. ., & Dangsungwal, N. (2023). Effect of Modified Starch on the Texture of Plant-based Northern Thai Sausage . Dusit Thani College Journal, 17(3), 115–129. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/270591
Research Article


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