Physicochemical and sensory characteristics of traditional Kirklareli meatballs with added cowpea (Vigna unguiculata) flour

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dc.contributor.authorKahraman, Esra
dc.contributor.authorDağlioğlu, Orhan
dc.contributor.authorYılmaz, İsmail
dc.date.accessioned2023-05-06T17:23:39Z
dc.date.available2023-05-06T17:23:39Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kirklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kirklareli meatball formulation in four different proportions (2, 4, 6 and 8%). As a result of the analysis on cowpea flour; pH, water activity (a(w)), moisture, protein, fat, ash, carbohydrate, acidity, starch, total dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, total unsaturated fatty acids and total saturated fatty acids were found as 6.25, 0.52, 10.20, 20.35, 0.53, 2.94, 65.43%, 0.06, 45.09, 20.90, 5.86, 59.88, 65.74 and 34.26%, respectively. Depending on the increase in incorporation rate of cowpea flour, changes in L* (43,40-53,88), b* (13,92-18,11), pH (5,83-5,94), a(w) (0,96-0,98), moisture (44,03-50,63%), protein (17,70-21,89%), fat (19,49-22,97%), carbohydrate (6,77-12,11%), salt (1,28-1,74%), total dietary fiber (2,81-5,08%) values of the raw samples and a* (5,64-9,44), b* (9,77-18,06), moisture (39,27-45,24%), protein (19,92-23,45%), fat (23,08-26,19%), carbohydrate (5,92-11,30%), total dietary fiber (3,28-5,40%) values of the cooked Kirklareli meatball samples were statistically significant (P < 0.05), while the changes in weight loss, ash, free fatty acidity, texture and sensory results were found insignificant (P > 0.05). Total saturated, total unsaturated and trans fatty acid contents of cowpea flour added meatball samples were significantly (P < 0.05) different from the control samples. In the sensory analysis, meatball samples with 4% cowpea flour received the highest general acceptability score. According to the obtained data, cowpea flour can be added up to 4% on basic meat values without changing the textural and sensory properties of Kirklareli meatballs. Cowpea flour could be added as a functional ingredient in meatballs.
dc.identifier.doi10.1186/s43014-022-00120-1
dc.identifier.issn2661-8974
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85147293758
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1186/s43014-022-00120-1
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12221
dc.identifier.volume5
dc.identifier.wosWOS:000926074400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKahraman, Esra
dc.institutionauthorDağlioğlu, Orhan
dc.institutionauthorYılmaz, İsmail
dc.language.isoen
dc.publisherSpringernature
dc.relation.ispartofFood Production Processing And Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCowpea
dc.subjectMeatball
dc.subjectFunctional food
dc.subjectDietary fiber
dc.subjectFatty-Acid-Composition
dc.subjectBeef Patties
dc.subjectRye Bran
dc.subjectQuality Characteristics
dc.subjectPea Fiber
dc.subjectMeat
dc.subjectExtender
dc.titlePhysicochemical and sensory characteristics of traditional Kirklareli meatballs with added cowpea (Vigna unguiculata) flour
dc.typeArticle

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