7
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          This study aimed to research the possibilities of using retrograded flour produced in the laboratory environment in meatballs and the characteristics of these meatballs. In the use of retrograded flour to produce meatballs, it was ensured that the meatball properties, with respect to chemical, physical and sensorial aspects, were comparable to those of meatballs produced with bread (traditional) and rusk flour (commercial). The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39% compared to the control. The increase of a* and b* values was shown in that the meatballs were browned on cooking with increasing retrograded flour doses because of non-enzymatic reactions. The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly ( p<0.05) affected the hardness, springiness and cohesiveness of the meatballs with respect to textural properties. Accordingly, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure.

          Related collections

          Most cited references 26

          • Record: found
          • Abstract: not found
          • Article: not found

          Bread Staling: Molecular Basis and Control

            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            Utilization of cereal and fruit fibres in low fat dry fermented sausages.

            The effect of addition of cereal and fruit dietary fibres on the sensory properties of reduced-fat, dry fermented sausages was studied. Dry fermented sausages with 6 and 10% pork backfat were manufactured, with addition of cereal (wheat and oat) and fruit (peach, apple and orange) dietary fibres, at 1.5 and 3% concentrations. The energy value reduction of the final products was close to 35% and their final fibre contents, after ripening, were 2 and 4%, respectively. The ripening process was monitored by physico-chemical and microbiological analysis. Sensory properties were analyzed using triangular and hedonic tests and, a texture profile analysis was carried out. A correlation principal component analysis was performed. The results showed that the sensory and textural properties of batches with 3% dietary fibre were the worst, due to their hardness and cohesiveness. The best results were obtained with sausages containing 10% pork backfat and 1.5% fruit fibre especially those with orange fibre, which gave organoleptic characteristics similar to conventional high fat products. Thus, reduced fat sausages fortified with dietary fibre can be obtained with an acceptable sensory profile.
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Resistant starch—a review of the physical properties and biological impact of RS3

               S.G Haralampu (2000)
                Bookmark

                Author and article information

                Journal
                Korean J Food Sci Anim Resour
                Korean J Food Sci Anim Resour
                ksfsar
                Korean Journal for Food Science of Animal Resources
                Korean Society for Food Science of Animal Resources
                1225-8563
                2234-246X
                February 2018
                28 February 2018
                : 38
                : 1
                : 78-87
                Affiliations
                Department of Food Engineering, Engineering Faculty, Akdeniz University, 07058 Antalya, Turkey
                Author notes
                [* ] Corresponding author : Elif AYKIN DİNÇER Akdeniz University, Faculty of Engineering, Department of Food Engineering, 07058 Antalya, Turkey Tel: +90-242-310-43-45 E-mail: elifaykin@ 123456akdeniz.edu.tr
                Article
                kosfa-38-78
                10.5851/kosfa.2018.38.1.78
                5932966
                c3a6c247-f9c3-4736-aa37-1b0b3d04750c
                Copyright © 2018, Korean Society for Food Science of Animal Resources

                This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

                Categories
                Article

                Comments

                Comment on this article