Low-fat bologna in a model system with varying types and levels of konjac blends Academic Article

abstract

• A low-fat bologna model system (LFBMS) with a konjac blend (KB) level of 0.5% had higher moisture content and shear stress values (P<0.05) than a 1.0% KB. Increasing moisture:protein (M:P) ratios from 5.0 to 6.0 had the greatest effect on chemical and physical parameters. Three konjac types (KSS, KHC and KNC) had varying effects on these parameters. Allo-Kramer shear, texture profile analysis (TPA) and torsion tests indicated that LFBMS with a 0.5% konjac level and a M:P ratio of 6.0 or a 1.0% konjac level and M:P ratios of 5.5 or 6.0 yielded similar products to the control (30% fat).

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
• M : P Ratio
• Model System
• Textural Properties

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1998.tb17905.x

start page

• 808

end page

• 813

volume

• 63

issue

• 5

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1998.tb17905.x