@article{article_479853, title={QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS}, journal={Food and Health}, volume={5}, pages={205–214}, year={2019}, DOI={10.3153/FH19022}, author={Gedikoğlu, Ayça and Clarke, Andrew Douglas}, keywords={Citrus Fiber,Meatballs,Water Holding Capacity,Flavor,Texture,Color}, abstract={<p class="MsoNormal" style="margin-top:0cm;margin-right:3.6pt;margin-bottom:6pt;margin-left:-7.1pt;text-align:justify;"> <span lang="en-gb" style="font-family:’Times New Roman’, serif;" xml:lang="en-gb">The objectives of this
study were (I) to determine the addition of different citrus fiber (CF) levels
(0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II)
to determine consumer preferences for ground beef meatballs made with different
CF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield of
samples significantly (p<0.05) increased with addition of citrus fiber.
There is no significant (p <i>> </i>0.05)
difference found between the control CF 0% and the CF 1% for hardness and
springiness values.  Hunter color <i>L </i>, <i>a </i>, <i>b </i> values were significantly
(p<0.05) impacted by the addition of citrus fiber. Results of the consumer
panel showed that CF 1% got the highest flavor score with 6.61 followed by CF
0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Over
all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF
3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used in
comminuted meat products at 1% level. </span> </p> <p> </p>}, number={4}, publisher={Özkan ÖZDEN}