Cooking effects on low-fat Kung-wans formulated with plant oils
Resource
Journal of Food Engineering, 56(4), 299-305
Journal
Journal of Food Engineering
Journal Volume
56
Journal Issue
4
Pages
299-305
Date Issued
2003
Author(s)
Yu, S.H.
Abstract
A one-way randomized complete block design was adopted for studying the effects of a 15-min simmering treatment on three control and 11 plant-oil low-fat Kung-wans. Results indicated that most plant-oil Kung-wans became larger but lighter in weight, softer, lighter and paler in color and lower in peroxide value (POV) and thiobarbituric acid (TBA) values when simmered. Their color preference scores decreased while the other sensory acceptance scores increased or decreased according to different plant oils. Results also indicated that most plant-oil Kung-wans were lower in POV and TBA value than the low-fat control (ConFa2). Most of their eating quality indices were not significantly different from ConFa2, but most of their sensory quality indices were inferior to the high-fat control (ConFa1). The results indicated that although plant oils could replace pork backfat, lower lipid level decreased acceptability of the products. Overall, coconut, palm and soybean oils appeared to be better fat substitutes for low-fat Kung-wans. © 2002 Elsevier Science Ltd. All rights reserved.
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Type
journal article
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