Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)
Journal
Journal of Food Engineering
Journal Volume
40
Journal Issue
4
Pages
279-285
Date Issued
1999
Author(s)
Chung, H.-Y.
Abstract
In this study, we used edible gum-hydrates to replace pork fat in developing low fat Kung-wan, an emulsified meatball. A one-way completely randomized design was adopted for comparing three controls and 13 edible gum-hydrates as fat substitutes. Results indicated that replacing fat with water caused lower cooking yield, smaller diameter, inferior sensory qualities and lower texture profile analysis indices. Eight gum-hydrates produced Kung-wans with higher cooking yields than the positive control (ConFa). Seven gum-hydrates produced low fat Kung-wans with similar texture profile analysis indices as ConFa. Six gum-hydrates produced products with lower Hunter-B value, while two produced products with similar color as ConFa. Six gum-hydrates produced products with similar sensory qualities as ConFa. Overall, κ-carrageenan (Kcarr), sodium alginate with CaCO3, curdlan gum and locust bean gum (LBG), appeared to be good fat substitutes for making low fat emulsified meatballs. Within these, Kcarr and LBG were better.
Type
journal article