Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna Academic Article

abstract

• Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation.

authors

• Longnecker, Michael
• Miller, Rhonda

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

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

citation count

• 66

complete list of authors

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

publication date

• January 2000

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Low-fat Bologna
• Sensory Flavor/taste Attribute
• Soy Protein Isolate
• Texture Profile Analysis

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2000.tb13582.x

start page

• 756

end page

• 763

volume

• 65

issue

• 5

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.2000.tb13582.x