Effect of fat replacers on the nutritive value and acceptability of beef frankfurters

This study determined the effect of fat replacers on the nutritive value and consumer acceptability of beef frankfurters. Four fat replacers, carrageen gum, modified cassava starch, microparticulated whey protein, and oat bran, were used to replace pork back fat (control). Use of whey protein resulted in a 71.7% decrease in total lipids, followed by oat bran, carrageen, and cassava starch with decrease of 70.6%, 70.0%, and 69.49%, respectively. The cholesterol and energy of frankfurters with carrageen were decreased by 32.0% and 29.0%, respectively. The panelists indicated that the formulation with cassava starch was similar to the control in terms of acceptability, thus suggesting that the lipid content was not the main deciding factor. Further work in this area is necessary to identify the ideal fat-replacer.