| Summary: | Starch botanical origin results in different properties related to differences in their amylose and amylopectin chains, restricting their use according to thermal process of the food to apply. Starch use in cooked sausages is as an extensor, to improve yield and texture. In this work, the effect of two types of starch, potato and wheat, on the instrumental texture, in fat reduced cooked meat batters, was studied. wheat starch at high concentrations of fat resulted in harder but more cohesive texture. Potato starch presented higher values for springiness, cohesiveness and resilience, incorporating to protein matrix since when the gelatinization temperature was reached (stabilizing fat before, during and after thermal treatment) more interactions with the different fat concentrations were made, enhancing elasticity and the internal bonds of the gel matrix, improving resilience. In this view, potato starch can be employed to improve texture in fat reduced cooked meat batters.
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