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Low‐fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends
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.tb17905.x
Subject(s) - moisture , chemistry , shear stress , water content , food science , materials science , analytical chemistry (journal) , chromatography , composite material , geotechnical engineering , engineering
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).