Effect of Different Starches on the Quality of Low Fat Lamb Pastry

In this paper, the quality of lamb pastry made from three starch-based coating materials (e.g. potato starch, sweet potato starch and mung bean starch) was analyzed to investigate the effects of different starches on the physicochemical properties and sensory characteristics of low-fat lamb pastry by using coating rate, yield, color, water distribution, fat content, textural characteristics and sensory quality as evaluation indicators. The results showed that the quality of low-fat lamb pastry was significantly different among the three starch treatment groups (P<0.05). The coating and yield rates of the sweet potato starch treatment group were 55.28% and 145.29%, respectively, the fat content in the shell and meat was 18.09% and 3.78%, respectively. The results of the low-field NMR technique analysis concluded that the sweet potato starch treatment group had the highest content of non-fluid water, due to the largest peak area A22 and signal amplitude in the range of T22, and its hardness and chewiness were 2143.53 N and 953.87 mJ, respectively. It also had a better color and sensory properties with a shell yellowness value b^* of 23.39. The mung bean starch treatment group had higher coating and yield rates of 75.30% and 150.12%, respectively, as well as higher crispness, but this group had poor color and significantly higher fat content in the shell and meat of 25.72% and 5.20%, respectively, than the sweet potato starch treatment group. The potato starch treatment group exhibited a harder meat texture. Altogether, sweet potato starch was the preferred choice as a coating starch for low-fat lamb pastry.