Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna
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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.
author list (cited authors)
Chin, K. B., Keeton, J. T., Miller, R. K., Longnecker, M. T., & Lamkey, J. W.