SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut chayote snake gourd bottle from the Cucurbitaceae family were used substitutes meat animal control. All analysed statistically compared in terms physical properties sensory acceptance. Generally, moisture content, water holding capacity, cooking yield significantly increased for all samples The content reduced below 3% fat-substituted patties, thus they can be regarded low-fat. lighter colour, a harder texture than control but analysis showed that texture, juiciness, flavour overall acceptability no In conclusion, tested suitable low-fat squash having highest potential.