Possibilities of Using Milk Thistle (Silybum marianum) Seed Flour in Production of Chicken Meatballs

Abstract

In this study, the effect of 7.5 % addition of mixtures of milk thistle seed flour and wheat flour prepared in different proportions to chicken meatballs on some properties of meatballs after frying was investigated. After the prepared meatballs were fried at 180 °C for 7 min changes in yield, diameter reduction, colour values, moisture retention, oil absorption rates and sensory properties were determined. As a result, when milk thistle seed flour was added to wheat flour at the rate of 50% and 70%, it increased the yields after frying. It increased the value of a*, which is the colour criterion, at all levels in which it was prepared, and it was found to be as effective as the control when 30% was used in value b*. In addition, while 50% and 70% use could increase the moisture retained in the product, the oil absorption rate was similar to the control sample at 30% use. It was understood that all milk thistle seed levels in sensory criteria had high scores similar to the control sample. As a result, it has been determined that it can be advisable for consumers to use milk thistle seed flour by mixing it with wheat flour, especially at the rate of 50% and 70%, in the production of chicken meatballs.

Keywords

• Milk thistle seed flour
• Chicken meatballs
• Frying yield
• Sensory characteristics

Deve Dikeni (Silybum marianum) Tohumu Ununun Tavuk Köfte Üretiminde Kullanım Olanakları

Abstract

Bu çalışmada deve dikeni tohumu ununun bug day unu ile farklı oranlarda hazırlanan karışımlarının tavuk köftelere % 7.5 oranında ilavesinin kızartma sonrası köftelerin bazı özellikleri üzerine etkisi araştırılmıştır. Hazırlanan köfteler 180 °C'de 7 d kızartıldıktan sonra verim, çap azalması, renk değerleri, nem tutma, yağ emme oranı ve duyusal yönden değerlendirilmiştir. Sonuç olarak, deve dikeni tohumu unu buğday ununa % 50 ve % 70 oranında ilave edilerek kullanıldığında verimi artırdığı, hazırlandığı bütün seviyelerde renk kriteri olan a* değerini yükselttiği, b* değerinde ise % 30 kullanıldığında kontrol kadar etkili olduğu tespit edilmiştir. Ayrıca % 50 ve % 70 kullanımda ürün içerisinde tutulan nemi artırırken, % 30 seviyesinde kullanımda yağ emilim oranı kontrol örneğine benzerlik göstermiştir. Duyusal kriterlerde ise bütün deve dikeni tohumu unu seviyelerinin kontrol örneğine benzer şekilde yüksek puanlar aldıkları anlaşılmıştır. Sonuç olarak, tavuk köfte yapımında deve dikeni tohumu ununu buğday ununa özellikle % 50 ve % 70 oranında karıştırarak kullanmanın tüketiciler için tavsiye edilebilir olduğu belirlenmiştir.

Keywords

• Deve dikeni tohumu unu
• Tavuk köfte
• Kızartma verimi
• Duyusal özellikler

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