LOW-FAT, HIGH ADDED-WATER BOLOGNA FORMULATED WITH TEXTURE-MODIFYING INGREDIENTS

Ingredients incorporated dry into 10% fat and 30% added-water bologna were: DuoFiber(R), oat fiber, pea fiber, wheat starch, Firm-tex(R), 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.