TY  - JOUR
T1  - QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS
AU  - Gedikoğlu, Ayça
AU  - Clarke, Andrew Douglas
PY  - 2019
DA  - October
DO  - 10.3153/FH19022
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 205
EP  - 214
VL  - 5
IS  - 4
LA  - en
AB  - The objectives of thisstudy 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 differentCF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield ofsamples significantly (p<0.05) increased with addition of citrus fiber.There is no significant (p>0.05)difference found between the control CF 0% and the CF 1% for hardness andspringiness values. Hunter color L, a,b values were significantly(p<0.05) impacted by the addition of citrus fiber. Results of the consumerpanel showed that CF 1% got the highest flavor score with 6.61 followed by CF0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Overall likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used incomminuted meat products at 1% level.
KW  - Citrus Fiber
KW  - Meatballs
KW  - Water Holding Capacity
KW  - Flavor
KW  - Texture
KW  - Color
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UR  - https://doi.org/10.3153/FH19022
L1  - https://dergipark.org.tr/en/download/article-file/739266
ER  -