1. Food and Health
  2. Arşiv
  3. Cilt 5, Sayı 4
Yıl 2019, Cilt 5 , Sayı 4, Sayfalar 205 - 214 2019-10-01

QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS

Ayça Gedikoğlu [1] , Andrew Douglas Clarke [2]

Öz

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.

Anahtar Kelimeler

Citrus Fiber, Meatballs, Water Holding Capacity, Flavor, Texture, Color

Kaynakça

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Ayrıntılar

Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Orcid: 0000-0002-5105-141X
Yazar: Ayça Gedikoğlu (Sorumlu Yazar)
Kurum: Konya Food and Agriculture University, Department of Food Engineering, Meram, Konya
Ülke: Turkey

Orcid: 0000-0002-9263-0792
Yazar: Andrew Douglas Clarke
Kurum: University of Missouri, Food Science Department, Columbia, MO 65211
Ülke: United States
Tarihler

Başvuru Tarihi : 7 Kasım 2018
Kabul Tarihi : 6 Nisan 2019
Yayımlanma Tarihi : 1 Ekim 2019

Kaynak Göster

Bibtex @araştırma makalesi { jfhs479853, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2019}, volume = {5}, pages = {205 - 214}, doi = {10.3153/FH19022}, title = {QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS}, key = {cite}, author = {Gedikoğlu, Ayça and Clarke, Andrew Douglas} }
APA Gedikoğlu, A , Clarke, A . (2019). QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS . Food and Health , 5 (4) , 205-214 . DOI: 10.3153/FH19022
MLA Gedikoğlu, A , Clarke, A . "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS" . Food and Health 5 (2019 ): 205-214 <http://jfhs.scientificwebjournals.com/tr/pub/issue/46056/479853>
Chicago Gedikoğlu, A , Clarke, A . "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS". Food and Health 5 (2019 ): 205-214
RIS TY - JOUR T1 - QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS AU - Ayça Gedikoğlu , Andrew Douglas Clarke Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19022 DO - 10.3153/FH19022 T2 - Food and Health JF - Journal JO - JOR SP - 205 EP - 214 VL - 5 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH19022 UR - https://doi.org/10.3153/FH19022 Y2 - 2019 ER -
EndNote %0 Food and Health QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS %A Ayça Gedikoğlu , Andrew Douglas Clarke %T QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS %D 2019 %J Food and Health %P -2602-2834 %V 5 %N 4 %R doi: 10.3153/FH19022 %U 10.3153/FH19022
ISNAD Gedikoğlu, Ayça , Clarke, Andrew Douglas . "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS". Food and Health 5 / 4 (Ekim 2019): 205-214 . https://doi.org/10.3153/FH19022
AMA Gedikoğlu A , Clarke A . QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS. Food Health. 2019; 5(4): 205-214.
Vancouver Gedikoğlu A , Clarke A . QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS. Food and Health. 2019; 5(4): 205-214.
IEEE A. Gedikoğlu ve A. Clarke , "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS", Food and Health, c. 5, sayı. 4, ss. 205-214, Eki. 2019, doi:10.3153/FH19022
Makalenin Yazarları
Ayça Gedikoğlu [1]
Andrew Douglas Clarke [2]
Makale Gönder
Arşiv
Editör Kurulu
İletişim
TR Dizin
TR Dizin

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