Effect of inulin addition on physico-chemical and sensory characteristics of meatballs

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dc.authorid0000-0003-1116-0934
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorGeçgel, Ümit
dc.date.accessioned2022-05-11T14:43:56Z
dc.date.available2022-05-11T14:43:56Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractEffect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs containing inulin had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs with 20% inulin had highest ash and protein contents, L, b values and lowest moisture, salt, weight losses and a values. Sensory scores of 10, 15 and 20% inulin added meatballs were less acceptable due to hardness, low juiciness, and low flavour intensity. Based on flavour intensity, the most acceptable meatballs were with 5% inulin addition. Because of the positive effects on nutrition, 5% inulin into ground meat can be added for the preparation of meatball.
dc.identifier.endpage476
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue5en_US
dc.identifier.startpage473
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9773
dc.identifier.volume46
dc.identifier.wosWOS:000270554200016
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorYılmaz, İsmail
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMeatball
dc.subjectInulin
dc.subjectFatty acids
dc.subjectTrans fatty acids
dc.subjectSensory properties
dc.subjectInstrumental colour
dc.subjectLow-Fat
dc.subjectDietary Fiber
dc.subjectBran Addition
dc.subjectPork Backfat
dc.subjectGround-Beef
dc.subjectQuality
dc.subjectCarrageenan
dc.subjectSoy
dc.titleEffect of inulin addition on physico-chemical and sensory characteristics of meatballs
dc.typeArticle

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