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

Aytunga Bağdatlı; Berna Çapan

doi:10.31015/2025.4.26

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

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

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Details

Primary Language

English

Subjects

Food Sustainability, Food Technology

Journal Section

Research Article

Authors

Aytunga Bağdatlı ^*
0000-0002-6080-7901
Türkiye

Berna Çapan
0000-0002-6285-0081
Türkiye

Publication Date

December 26, 2025

Submission Date

November 15, 2025

Acceptance Date

December 20, 2025

Published in Issue

Year 2025 Volume: 9 Number: 4

DOI

https://doi.org/10.31015/2025.4.26

IZ

https://izlik.org/JA74TY75SR

APA

Bağdatlı, A., & Çapan, B. (2025). Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours. International Journal of Agriculture Environment and Food Sciences, 9(4), 1266-1272. https://doi.org/10.31015/2025.4.26

AMA

1.Bağdatlı A, Çapan B. Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours. int. j. agric. environ. food sci. 2025;9(4):1266-1272. doi:10.31015/2025.4.26

Chicago

Bağdatlı, Aytunga, and Berna Çapan. 2025. “Quality Attributes of Beef Meatballs Formulated With Hazelnut, Carob and Tomato Flours”. International Journal of Agriculture Environment and Food Sciences 9 (4): 1266-72. https://doi.org/10.31015/2025.4.26.

EndNote

Bağdatlı A, Çapan B (December 1, 2025) Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours. International Journal of Agriculture Environment and Food Sciences 9 4 1266–1272.

IEEE

[1]A. Bağdatlı and B. Çapan, “Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours”, int. j. agric. environ. food sci., vol. 9, no. 4, pp. 1266–1272, Dec. 2025, doi: 10.31015/2025.4.26.

ISNAD

Bağdatlı, Aytunga - Çapan, Berna. “Quality Attributes of Beef Meatballs Formulated With Hazelnut, Carob and Tomato Flours”. International Journal of Agriculture Environment and Food Sciences 9/4 (December 1, 2025): 1266-1272. https://doi.org/10.31015/2025.4.26.

JAMA

1.Bağdatlı A, Çapan B. Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours. int. j. agric. environ. food sci. 2025;9:1266–1272.

MLA

Bağdatlı, Aytunga, and Berna Çapan. “Quality Attributes of Beef Meatballs Formulated With Hazelnut, Carob and Tomato Flours”. International Journal of Agriculture Environment and Food Sciences, vol. 9, no. 4, Dec. 2025, pp. 1266-72, doi:10.31015/2025.4.26.

Vancouver

1.Aytunga Bağdatlı, Berna Çapan. Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours. int. j. agric. environ. food sci. 2025 Dec. 1;9(4):1266-72. doi:10.31015/2025.4.26

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

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

Abstract

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References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

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Acceptance Date

Published in Issue

DOI

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