Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours

Year 2025, Volume: 9 Issue: 4, 1266 - 1272, 26.12.2025

Aytunga Bağdatlı , Berna Çapan

https://doi.org/10.31015/2025.4.26

Abstract

This study investigated the effects of incorporating hazelnut flour, carob flour, and tomato flour into beef meatballs to develop functional meat products. Proximate composition (moisture, ash, protein, and fat), pH, cooking yield, texture profile, color parameters (L*, a*, b*), and sensory attributes (appearance, texture, flavor and overall acceptability) were analyzed. The addition of hazelnut (HM), carob (CM), and tomato (TM) flours significantly increased the ash and fat contents of the meatballs. Hazelnut and carob flours did not notably affect the pH, whereas tomato flour addition led to a decrease in pH. Incorporating carob and tomato flours improved the cooking yield. Carob flour addition to the formulation decreased the a* and b* values, while tomato flour enhanced the redness (a*) values. As expected, the sample containing tomato flour exhibited the highest redness, followed by those containing hazelnut flour, the control, and carob flour. The lowest yellowness (b*) was observed in the carob flour added sample. Sensory evaluation revealed no significant differences between the control and flour-added meatballs in terms of appearance, texture, flavor and overall acceptability (P>0.05). The results for hardness, a key quality criterion, indicate that the use of CM and TM in meatball production is inappropriate. In contrast, hazelnut flour exhibited promise as a functional and natural component in beef meatball formulations, maintaining sensory acceptability and technological qualities. The HM sample also had statistically higher values for cohesiveness, gumminess, chewiness, and resilience compared to the control sample. These findings suggest that hazelnut flour can be successfully used as a natural ingredient in beef meatball production without adversely affecting product quality.

Keywords

Beef meatball , Hazelnut flour , Carob flour , Tomato flour , Physicochemical properties

References

• Abdel-Maksoud, B. S., El-Waseif, M. A. E. M., Fahmy, H. M., Abd-Elazim, E. I., & Shaaban, H. A. G. (2022). Study effect of addition date seeds powder on quality criteria and antioxidant properties of beef meatballs. Egyptian Journal of Chemistry, 65(11), 727-739. https://doi.org/10.21608/ejchem.2022.117742.5307
• Ahmad, S.S., Khalid, M. & Younis, K. (2020). Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study. LWT-Food Science and Technology, 119, 108889. https://doi.org/10.1016/j.lwt.2019.108889
• Altıner, D. D., & Hallaç, Ş. (2020). The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations. International Journal of Agriculture Environment and Food Sciences, 4(4), 406-417. https://doi.org/10.31015/jaefs.2020.4.3
• AOAC. (2000). Official methods of analysis of AOAC International (17th ed.) Maryland, USA: Association of Offical Analytical Chemistry
• AOAC. (2006). Official methods of analysis of AOAC International (17th ed.) Maryland, USA: Association of Offical Analytical Chemistry
• Aukkanit, N., Kemngoen, T., & Ponharn, N. (2015). Utilization of corn silk in low fat meatballs and its characteristics. Procedia-Social and Behavioral Sciences, 197, 1403-1410. https://doi.org/10.1016/j.sbspro.2015.07.086
• Bağdatlı, A. (2018). The influence of quinoa (Chenopodium quinoa Willd.) Flour on the pshycochmical, textural and sensorial properties of beef meatball. Italian Journal of Food Science, 30(2). doi:10.14674/IJFS-945
• Bostancı Selbeş, E. (2022). Süperkritik karbondioksit ekstraksiyon yöntemiyle elde edilen melocan (Smilax excelsa L.) ekstraktlarının tanımlanması ve köfte formülasyonunda kullanılmasının araştırılması. Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Ankara.
• Cahyani, D., Cahyaning Pratiwi , E., Kridaningsih, A., Rizkawati, N., Rachmawati, E., Silvia, A., & Nawa Billah , S. A. (2025). Business Innovation in the Meatball Home Industry: Navigating Market Trends Through Accurate Decision Making. Konsienti : Community Services Journal, 3(02), 51–61. https://doi.org/10.61536/konsienti.v3i02.313
• Candogan, K. (2002). The e ect of tomato paste on some quality characteristics of beef patties during refrigerated storage. European Food Research and Tecnology, 215, 305-309. https://doi.org/10.1007/s00217-002-0567-1
• Carini, E., Curti, E., Mora, B., Luzzini, M., & Vittadini, E. (2015). Effect of flour, gelatin and salt on water status of tomato sauce. Food Biophysics, 10(2), 129-133. https://doi.org/10.1007/s11483-014-9369-9
• Colak, H., Hampikyan, H., Bingol, E. B., & Aksu, H. (2008). The effect of nisin and bovine lactoferrin on the microbiological quality of Turkish‐style meatball (Tekirdağ Köfte). Journal of Food Safety, 28(3), 355-375. https://doi.org/10.1111/j.1745-4565.2008.00105.x
• Çetin, B. (2019). Köfte matriksinde iki farklı besin patojenine karşı farklı baharatların antimikrobiyal aktivitesi. Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi, 5(2), 184-199. https://doi.org/10.34186/klujes.653102
• Domínguez, R., Gullón, P., Pateiro, M., Munekata, P. E., Zhang, W., & Lorenzo, J. M. (2020). Tomato as potential source of natural additives for meat industry. A review. Antioxidants, 9(1), 73. https://doi.org/10.3390/antiox9010073
• Ghafouri-Oskuei, H., Javadi, A., Saeidi-Asl, M. R., Azadmard-Damirchi, S., Armin, M., Riazi, F., & Savadkoohi, S. (2022). Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder. Meat Science, 187, 108750. https://doi.org/10.1016/j.meatsci.2022.108750
• Helrich, K. (1990). Official methods of analysis of the Association of Official Analytical Chemists. Association of official analytical chemists.
• Huda, N., Shen, Y. H., & Huey, Y. L. (2009). Proximate composition, colour, texture profile of Malaysian chicken balls. Pakistan Journal of Nutrition, 8(10), 1555-1558.
• Ikhlas, B., Huda, N., & Noryati, I. (2011). Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour. International Journal of Poultry Science, 10(1), 30-37. https://doi.org/10.3923/ijps.2011.30.37
• Kahraman, E., Dağlioğlu, O., & Yilmaz, İ. (2023). Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour. Food Production, Processing and Nutrition, 5(1), 5. https://doi.org/10.1186/s43014-022-00120-1
• Karslıoğlu, B., Soncu, E. D., Nekoyu, B., Karakuş, E., Bekdemir, G., & Şahin, B. (2024). From waste to consumption: tomato peel flour in hamburger patty production. Foods, 13(14), 2218. https://doi.org/10.3390/foods13142218
• Kılıncçeker, O., & Karahan, A. M. (2019). Usage possibilities of carob (Ceratonia siliqua L.) flour in producing of chicken meatballs. Journal of the Institute of Science and Technology, 9(2), 862-869. https://doi.org/10.21597/jist.439033
• Kurt, Ş. (2017). Investigation of the potential usage of pomegranate seed flour in the beef patties. Adıyaman Üniversitesi Fen Bilimleri Dergisi, 7(1), 1-11.
• Melini, F., Melini, V., Luziatelli, F., & Ruzzi, M. (2017). Current and forward-looking approaches to technological and nutritional improvements of gluten-free bread with legume flours: A critical review. Comprehensive Reviews in Food Science and Food Safety, 16, 1101–1122. https://doi.org/10.1111/1541-4337.12279
• Oğraş, Ş. Ş. (2022). The effects of atmospheric and pressure frying processes on the quality characteristics of meatballs. Yuzuncu Yıl University Journal of Agricultural Sciences, 32(1), 89-97. https://doi.org/10.29133/yyutbd.1010069
• Olusola, O. O. (2018). Assessment of quail meat nuggets preoared with Ocimum gratıssımım extract. Journal of Animal Production Research, 30(1), 12-20.
• Osterlie M.& Lerfall J. (2005). Lycopene from tomato products addend minced meat: Effect on storage quality and colour. Food Research International, 38(8–9), 925–929. https://doi.org/10.1016/j.foodres.2004.12.003
• Ozkal S.G., Salgın,U. & Yener, M.E. (2005) Supercritical carbon dioxide extraction of hazelnut oil. Journal of Food Engineering, 69(2), 217–223. https://doi.org/10.1016/j.jfoodeng.2004.07.020
• Özyürek, F. B., Özer, C. O. & Demir Özer, E. (2021). Sous vide yönteminin konjuge linoleik asit içeriği zenginleştirilmiş köftenin kalite parametreleri ve depolama stabilitesi üzerine etkisi (Master's thesis), Nevşehir Hacı Bektaş Veli Üniversitesi, Nevşehir, Türkiye.
• Sanchez-Escalante, A., Torrescano, G., Djenane, D., Beltran, J.A. & Roncales, P., (2003). Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants. Journal of the Science of Food and Agriculture, 83, 187–194. https://doi.org/10.1002/jsfa.1298
• Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A., Poulli, E., Krokida, M., & Mandala, I. (2014). Effect of carob flour addition on the rheological properties of gluten-free breads. Food and Bioprocess Technology, 7(3), 868-876. https://doi.org/10.1007/s11947-013-1104-x
• Tuna, A., Cappa, C., Tokatli, F., & Alamprese, C. (2023). White bean and hazelnuts flours: Application in gluten-free bread. LWT-Food Science and Technology, 184, 114995. https://doi.org/10.1016/j.lwt.2023.114995
• Turan, D., Altay, F. & Güven, E. Ç. (2015). The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chemistry, 167, 100-106. https://doi.org/10.1016/j.foodchem.2014.06.070
• Turek, J., Brown, H., & Lee, P. (2021). The rise of plant-based diets: A new paradigm in the global food industry. Nutrition and Food Science, 44(5), 211-225. https://doi.org/10.1108/nfs.2021.1023
• Turhan, S., Sagir, I., Ustun, N.S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science, 71, 312–316. https://doi.org/10.1016/j.meatsci.2005.03.027
• Turhan, S., Yazici, F., Saricaoglu, F. T., Mortas, M., & Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean Journal for Food Science of Animal Resources, 34(4), 423. https://doi.org/10.5851/kosfa.2014.34.4.423
• Turp, G. Y. (2016). Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Science, 121, 40-46.https://doi.org/10.1016/j.meatsci.2016.05.016