A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs. (March 2020)

• Record Type: Journal Article
• Authors: Niu, Yuge; Fang, Huicheng; Huo, Tianyou; Sun, Xiangjun; Gong, Qiang; Yu, Liangli
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 122(2020)
• Publication Date: 2020-03
• Subjects: Low-fat meatballs -- Composite gel -- Fat replacer -- Soluble dietary fiber -- Black bean; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.109000
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Different edible composite gels were produced by soluble dietary fibers from black bean coats (SDF) and gelatin cross linked by calcium chloride and/or transglutaminase (TGase), which were named as IPN and semi-IPN. The gels were added to produce low-fat meatballs and compared with the control samples (20% fat added). The effects of the SDF-gelatin composite gels on cooking yield, shrinkage, color and texture of low-fat meatballs were detected. Addition of composite gels increased the content of moisture, ash, protein, Na, and Ca. Meanwhile, the composite gels had significant impact on the parameters of the L*(brightness), a*(redness) and b*(yellowness) of meatballs. The composite gels reduced the hardness and chewiness, and increased the springiness of meatballs except for SDF-semi-IPN. The results suggested that the novel composed gels with cross-linking structure could be developed as ideal fat replacers in food processing. Highlights: The meatballs with double cross-linked gels of SDF and gelatin added were named as IPN group. The TPA indices of the IPN group was closest to those of the fat group. The IPN gels had significant impact on the color parameters of meatballs. IPN gels could be used as fat replacer in meat processing.