Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs

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dc.authorid0000-0003-1116-0934
dc.authorscopusid16065152500
dc.authorscopusid6602866393
dc.authorscopusid37045784900
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.contributor.authorYaşarlar, Elif Ebru
dc.contributor.authorDağlıoğlu, Orhan
dc.contributor.authorYılmaz, İsmail
dc.date.accessioned2022-05-11T14:43:55Z
dc.date.available2022-05-11T14:43:55Z
dc.date.issued2007
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour (L, a and b values) and. sensory properties of Turkish type meatballs were studied. Meatball samples were produced with four different formulations including of 5, 10, 15 and 20% bran addition and bran added samples were compared with the control meatballs. The control meatballs had the highest weight losses. Meatballs with added bran had lower L,.a and b values than control samples. There was significant decrease (p < 0.05) among sensory properties of meatballs in respect to bran addition. Control samples and 10% corn bran added samples had the highest overall acceptability scores and 15% of corn bran addition also led to acceptable products.
dc.identifier.endpage2361
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33947524399
dc.identifier.scopusqualityQ4
dc.identifier.startpage2353
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9765
dc.identifier.volume19
dc.identifier.wosWOS:000243616900094
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYaşarlar, Elif Ebru
dc.institutionauthorDağlıoğlu, Orhan
dc.institutionauthorYılmaz, İsmail
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectmeatball
dc.subjectchemical composition
dc.subjectcereal bran
dc.subjectsensory properties
dc.subjectComminuted Meat-Products
dc.subjectFatty-Acid-Composition
dc.subjectQuality Characteristics
dc.subjectCorn Germ
dc.subjectDietary Fiber
dc.subjectGround-Beef
dc.subjectProtein
dc.subjectSoy
dc.subjectFrankfurters
dc.subjectLevel
dc.titleEffects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
dc.typeArticle

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