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Functional, Textural and Microstructural Properties of Low‐fat Bologna (Model System) with a Konjac Blend
Author(s) -
CHIN K.B.,
KEETON J.T.,
LONGNECKER M.T.,
LAMKEY J.W.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb17904.x
Subject(s) - microstructure , texture (cosmology) , materials science , moisture , chemistry , matrix (chemical analysis) , nuclear chemistry , food science , metallurgy , composite material , computer science , image (mathematics) , artificial intelligence
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.