Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend |
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| Authors: | K.B. CHIN J.T. KEETON M.T. LONGNECKER J.W. LAMKEY |
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| Affiliation: | Authors Chin and Keeton are with the Dept. of Animal Science and author Longnecker is with the Dept. of Statistics, Texas A&M Univ., College Station, TX 77843-2471. Author Lamkey is with FMC corporation, Food Ingredient Division, Business Unit, Box 8, Princeton, NJ 08543. |
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| Abstract: | The form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low-fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat < 2.0% and protein 17 to 18%. Prehydrated KB had higher (p<0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (p<0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder. |
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| Keywords: | konjac low-fat bologna model system texture |
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