Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties

The potential oflotus seed paste (LSP) asafat substitute inpork patties was investigated. Pork patties were prepared bysubstituting varying levels offat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared tocontrol, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, <i>L</i>* values and microbial counts (<i>P</i><0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness ofthe patties. Patties with 60% fat replacement byLSP had the highest b* value and cohesiveness, and the lowest <i>a</i>* value. Substituting 40% ormore fat significantly improved the colour, taste, texture and overall acceptability ofpork patties (<i>P</i> <0.05).