Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna

@inproceedings{ChinEvaluationOK,
  title={Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna},
  author={Koo Bok Chin and Jimmy T. Keeton and Ruth K Miller and Michael T. Longnecker and James W. Lamkey}
}
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… CONTINUE READING