Effect of Resistant Starch Concentrations on the Physicochemical Characteristics of Cooked Ham

E.M. Santos; K.Y. Barrera; J.A. Rodríguez; I. Sánchez; B.M. Becerra; C.A. Gómez; E. Rangel

Effect of Resistant Starch Concentrations on the Physicochemical Characteristics of Cooked Ham

In: 63rd International Congress of Meat Science and Technology

Authors:

E.M. Santos

E.M. Santos Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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K.Y. Barrera

K.Y. Barrera Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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J.A. Rodríguez

J.A. Rodríguez Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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I. Sánchez

I. Sánchez Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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B.M. Becerra

B.M. Becerra Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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C.A. Gómez

C.A. Gómez Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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, and

E. Rangel

E. Rangel Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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Type:: Chapter

Pages:: 594–595

DOI:: https://doi.org/10.3920/9789086868605_263

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The aim of this work was to study the effect of incorporation of resistant starch in the formulation of cooked ham. For this purpose, formulations with two concentrations of resistant starch were elaborated following the regular procedures of a meat company and compared with a control, where no resistant starch was added. According to the results, the incorporation of resistant starch modified slightly the color, chemical and textural parameters, but also increased the dietary fiber content to values of 4.42%. In this sense, products with the highest concentration of resistant starch presented similar textural scores to control ones, which makes them an interesting way to improve the nutritional profile of this products.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Resistant Starch Concentrations on the Physicochemical Characteristics of Cooked Ham

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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