Effect of Using Konjac Gel as Fat Replacer on Texture Profile Analysis, Sensory Characteristics of Chicken Ball During 7 Days of Storage
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Abstract
This research was conducted to evaluate effects of using konjac gel as fat replacer on texture profile analysis, sensory characteristics of chicken ball during 7 days of storage. The research was set up as a Completely Randomized Design (CRD) with three groups and fifteen replications each group. The three groups of chicken ball were as follows: 1) control (without konjac gel); 2) 50% konjac gel; and 3) 100% konjac gel. Results showed that konjac gel chicken ball groups had an increased cohesiveness comparing with the control group at day 3 and 7 of storage (P<0.01), while its springiness was slightly lower than the control group at day 3 (P<0.05). Accordingly, 9-point hedonic scale consumer preference scores on texture of chicken ball formulated with konjac gel at 3 and 7 days of storage were exhibited higher than the control group (P<0.05). There were no significantly different from the control (P>0.05) scores with respect to appearance, color and taste.
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