Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients

Abstract

ABSTRACT Ingredients incorporated dry into 10% fat and 30% added‐water bologna were: DuoFiber®, oat fiber, pea fiber, wheat starch, Firm‐tex®, and isolated soy protein. Test bolognas were less firm than the high‐fat control but more firm than the low‐fat control. Fiber‐containing bolognas were more grainy and less juicy than the high‐fat control. Low‐fat bolognas were darker red than high‐fat bologna. DuoFiber and oat fiber had greater cooking losses than the low‐fat control, but purge was reduced by all test ingredients, particularly Firm‐tex. Lower vacuum level in packages also resulted in less purge. Test ingredients had beneficial effects on properties of low‐fat, high added‐water bologna, thus providing a way to alter product characteristics.