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

页码：756 / 763

页数：8

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