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

被引：56
|
作者：
Chin, KB
Keeton, JT [1 ]
Miller, RK
Longnecker, MT
Lamkey, JW
机构：
[1] Texas A&M Univ, Dept Anim Sci, College Stn, TX 77843 USA
[2] Chonnam Natl Univ, Dept Anim Sci, Kwangju, South Korea
[3] Texas A&M Univ, Dept Stat, College Stn, TX 77843 USA
[4] FMC Corp, Food Ingredient Div, Business Unit, Princeton, NJ 08543 USA
来源：
JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 05期
关键词：
low-fat bologna; soy protein isolate; texture profile analysis; sensory flavor/taste attribute;
D O I：
10.1111/j.1365-2621.2000.tb13582.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：756 / 763
页数：8
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