Investigating the possibility of producing low-fat canned Gheymeh stew using fat substitutes and determining its physicochemical and sensory properties

The consumption of full fat foodshas led to an increase in obesity and diseases such as heart attacks. Gheymeh Stew is also a fatty product and in this regard, the possibility of producing low-fat type was studied. The produced samples consisted of one high-fat sample with about 6% fat and four low fatty samples with about 3% fat. In order to reduce the defects caused by fat reduction, fat substitutes including gelatin (0.3 and 0.5%), guar (0.1%) and monoglyceride (0.1%) were used in different compositions. One of the low-fat samples was also produced without fat replacer. Samples of Gheymeh stew were subjected to chemical (salt, fat, pH, peroxide), sensory (taste, color, odor, appearance) and mechanical texture (meat and potato firmness) tests. The results showed that there was no statistically significant difference between sodium salt, peroxide value and pH of different treatments. On the other hand there was a significant difference in fat content (p ≤ 0.05) between high fat and low fat samples. Adding fat substitutes improved the taste scores of low-fat samples. The best color score was for the high-fat sample and the use of a fat substitute could not compensate for this deficiency. Fat reduction caused a decrease in the firmness of the meat and in this regard, low fat samples showed a significant difference (P ≤ 0.05) with high fatty samples. Application of fat replacers didn’t have any significant effect on Meat and potato hardness.