FUNCTIONAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF LOW-FAT BOLOGNA (MODEL SYSTEM) WITH A KONJAC BLEND

The form (dry vs prehydrated) and level (0, 0,5, 1.0 and 1.5%) of a ko njac blend (KB) were evaluated to determine their effects on the chara cteristics 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 analys is (TPA) hardness values than dry addition, whereas lower TPA values ( P < 0.05) were observed as the level of KB increased. In microstructur al 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.