Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2018-08, Vol.55 (8), p.3241-3248
Main Authors: Aslinah, L. N. F., Mat Yusoff, M., Ismail-Fitry, M. R.
Format: Article
Language:English
Subjects:
Beans
Beef
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Corn
Cornflour
Fat substitutes
Flour
Food processing industry
Food Science
Meat
Meat products
Meatballs
Moisture content
Nutrition
Original
Original Article
Physicochemical properties
Proteins
Vegetables
Vigna angularis
Water content
Water hardness
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and carbohydrate contents remained the same compared to control. The sensory test revealed that meatball samples with 25% (w/w) and 50% (w/w) ABF showed no significant difference compared to control but received highest overall acceptability among the panelists. This indicates that replacement of corn flour and fat with ABF especially at 50% (w/w) in the production of reduced fat meatballs resulted with better physicochemical properties and acceptable sensory compared to original meatballs.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3256-1