effect of modified starch on some physico-chemical and sensory properties of low fat hamburger

background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acetylated distarch adipate) and waxy maize (hydroxypropyl distarch phosphate) at 0.5, 1.5 and 3% levels were used as the fat replacers. the amount of fat was reduced from 20% to 10% in control. physical (cooking losses), chemical (e.g. moisture, protein, fat, ash) and sensory characteristic were assessed compared with control one. results: results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control (p