The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans
Resource
臺灣農業化學與食品科學, 46(6), 234-242
Journal
臺灣農業化學與食品科學
Journal Volume
46
Journal Issue
6
Pages
234-242
Date Issued
2008
Author(s)
Yu, Shih-Sung
Abstract
A four-factor face-centered central composite design was adopted for studying the effects of coconut oil (3~7%), soybean oil (3~7%), salt (1.5~3.5%) and phosphates (0.1~0.3%) on the quality of simmered lower-fat emulsified meatballs (kung-wans). The results indicated that the yield after simmering, diameter, Hunter-a and-b color indices, TPA textural indices, and the organoleptic test scores for color, texture and overall acceptance were not affected by the four processing variables. Product lightness was however affected by the interactions of salt and phosphates. Coconut oil increased the product taste scores, while the smell of the product was affected by the interactions of coconut oil, soybean oil and phosphates. Overall, kung-wans made using 5.2% soybean oil, 5.2% coconut oil, 2.38% salt and 0.30% phosphates had better qualities. Warm simmered kungwans were more cohesive, elastic, brittle, were larger and had a better organoleptic texture, but they were less adhesive, less chewy, less gummy, had a lower viscosity, were less bright and had less of a yellow hue than the cold un-simmered kung-wans.
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journal article
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