Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend Academic Article

abstract

• The form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low-fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat < 2.0% and protein 17 to 18%. Prehydrated KB had higher (P<0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (P<0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder.

authors

• Longnecker, Michael

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Chin, K. B., Keeton, J. T., Longnecker, M. T., & Lamkey, J. W.

citation count

• 30

complete list of authors

• Chin, KB||Keeton, JT||Longnecker, MT||Lamkey, JW

publication date

• January 1998

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Bologna
• Konjac
• Low-fat
• Model System
• Texture

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1998.tb17904.x

start page

• 801

end page

• 807

volume

• 63

issue

• 5

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1998.tb17904.x