Development of low-fat chevon patties using sago flour as fat replacer

An experiment was carried out to develop low-fat chevon patties using sago flour as fat replacer at 1, 3 and 5% levels. The product was evaluated for quality characteristics and sensory attributes. Significantly (P<0.05) higher emulsion stability, cooking yield, moisture and fat retention and lower fat and cholesterol contents were observed in patties formulated with added sago flour. However, non-significant (P>0.05) differences were observed in pH value, protein and ash contents. Incorporation of sago flour in chevon patties demonstrated significant (P<0.05) effect on the textural characteristics. Significant (P<0.05) increase was observed in lightness (L*) value with increasing level of sago flour. Sensory panelists rated higher or comparable scores for patties formulated with 3% sago flour. Hence, sago flour at 3% could suitably be used as fat replacer in the development of functional low fat chevon patties.