Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

The influence of pea flour, starch, and fiber on functionality, quality, and acceptability of low fat bologna was investigated. Full fat (HF) and low fat (LF) bolognas were compared to low fat formulations supplemented with wheat flour (a standard binder) or one of the pea ingredients. Fat reduction resulted in poor texture and binding, but this was overcome by binder addition. Use of pea starch and fibre restored texture profile values of low fat samples to HF levels. All pea ingredients lowered cooking and purge losses, and increased water holding capacity compared to LF. Consumer acceptance of low fat bolognas extended with pea starch and fibre fractions was equivalent to HF. Pea flour samples were rated lowest; texture and flavor were substantial issues. In general, pea starch and fiber performed as well as wheat flour in low fat bologna, with little change in functionality and without compromising consumer acceptability.