Quality of Reduced-Fat Frankfurter Modified by Konjac–Starch Mixed Gels

• Autores: W.T. Kao, K. W. Lin
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 4, 2006
• Idioma: inglés
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• Resumen

  • Konjac–potato starch mixed gels were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat (18% fat, C18) and high-fat (28% fat, C28) controls for textural, sensory properties, and storage stability. At the same konjac concentration, increasing starch level resulted in lower G′ (storage modulus) and G″ (loss modulus) of the konjac–potato starch mixtures leading to more elastic-mixed gels. No differences in textural hardness among gel-added treatments were noticed. C28 had the lowest sensory firmness and highest juiciness scores. C18 and gel-added treatments had similar juiciness and firmness scores, and all treatments did not differ in overall acceptability.