Use of native pea starches as an alternative to modified corn starch in low-fat bologna
作者： Z. Pietrasik , O.P. Soladoye
DOI: 10.1016/J.MEATSCI.2020.108283
关键词:
摘要: Abstract In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on functional properties, textural and eating quality low-fat (LF) bologna. LF bologna processed without binder (control) was compared formulations supplemented with modified corn starch (MCS) or one two starches: air classified (ACPS) wet extracted (WEPS). Although not as effective starch, addition reduced cook loss improved water holding capacity sausage (P
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