Premium
The Effects of Oat Fiber on the Properties of Light Bologna and Fat‐free Frankfurters
Author(s) -
Steenblock R.L.,
Sebranek J.G.,
Olson D.G.,
Love J.A.
Publication year - 2001
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.1365-2621.2001.tb15223.x
Subject(s) - fiber , food science , avena , chemistry , dietary fiber , biology , botany , organic chemistry
Two varieties of oat fiber, each at 3 levels, were studied to determine effects of the oat fiber on quality characteristics of light bologna and fat‐free frankfurters. Seven treatments were formulated for each meat product: Control (0% oat fiber), 1% bleached oat fiber (BL), 2% BL, 3% BL, 1% high‐absorption oat fiber (HA), 2% HA, and 3% HA. Results indicated that addition of both types of oat fiber produced greater yields, and lighter, less red color. Purge was reduced with oat fiber at 3%. Product hardness increased for bologna with both fiber types. The extent of product change, however, was different for the 2 oat fiber varieties. Keywords: oat fiber, bologna, frankfurters, yield, color