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