Usage of pea protein and fibre inthe production of Tekirdağ meatball
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Deutscher Fachverlag Gmbh
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study evaluatedthe utilisation possibilities of pea proteinand peafibre in the production of Tekirda & gbreve; meatballs. For this purpose,Tekir-da & gbreve; meatballsampleswere supplemented with three differentratios(2%, 4% and 6%) of powder pea protein and pea fibre. After producti-on, raw and grilled Tekirda & gbreve; meatball sampleswere subjectedto somephysical and chemical analyses such as weight loss, colour,wateractivity,pH, moisture, ash, protein,fat, carbohydrate ratio and also interms of sensoryproperties.According to the results of the research,itwas foundthat 2% of pea proteinand pea fibre could be used in theformulationof Tekirda & gbreve; Meatballwithout any negative effect on thesensoryproperties of the products. Also, with this addition, meatballscan becomemore beneficial for human healthwithout changingitstraditional production method.However, further research is neededonthe use of vegetableadditivesin meatball production to improveandsupportnatural meatball productionfor human consumption
Açıklama
Anahtar Kelimeler
Meatball, Pea Protein, Pea Fibre, Nutritional property, Meatballquality
Kaynak
Fleischwirtschaft
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
104
Sayı
8
