The objectives of this
study were (I) to determine the addition of different citrus fiber (CF) levels
(0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II)
to determine consumer preferences for ground beef meatballs made with different
CF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield of
samples significantly (p<0.05) increased with addition of citrus fiber.
There is no significant (p>0.05)
difference found between the control CF 0% and the CF 1% for hardness and
springiness values. Hunter color L, a,
b values were significantly
(p<0.05) impacted by the addition of citrus fiber. Results of the consumer
panel showed that CF 1% got the highest flavor score with 6.61 followed by CF
0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Over
all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF
3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used in
comminuted meat products at 1% level.
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Research Articles |
Authors | |
Publication Date | October 1, 2019 |
Submission Date | November 7, 2018 |
Published in Issue | Year 2019Volume: 5 Issue: 4 |
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