Ozabravci, ArzuYilmaz, IsmailUran, Harun2025-04-062025-04-0620240015-363Xhttps://hdl.handle.net/20.500.11776/17289This 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 consumptioneninfo:eu-repo/semantics/closedAccessMeatballPea ProteinPea FibreNutritional propertyMeatballqualityArticle1048Q4WOS:001332848600031Q4