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

Year 2023, Volume: 27 Issue: 2, 207 - 212, 25.08.2023

Bülent Hallaç , Osman Kılınççeker

https://doi.org/10.19113/sdufenbed.1165336

Cited By: 1

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

References

• [1] Deepak, S. J., Chandre Gowda, C. T., Ravikumar, P.,Roopa, K. 2018. Effect of flaxeed flour on physicochemical and sensory acceptabilility of chicken nuggets. Journal of Animal Research, 8(1), 67-72.
• [2] Kılınççeker, O., Karahan, A. M. 2019. Keten (Linum usitatissimum L.) Tohumunun Bazı Özellikleri ve Et Ürünlerinde Kullanımı. I. Uluslararası Gap Gıda, Tarım ve Veteriner Bilimleri Kongresi, 29 Kasım-1 Aralık, Şanlıurfa, 213-220.
• [3] Krystyjan, M., Gumul, D., Adamczyk, G. 2022. The effect of milk thistle (Silybum marianum L.) fortification, rich in dietary fibre and antioxidants, on structure and physicochemical properties of biscuits. Applied Sciences, 12(23), 1-8.
• [4] Ergene, E., Bingöl, E. B. 2019. Diyet lif içeriği yüksek bazı gıdalar ve beslenme üzerindeki etkileri. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 3(1), 70-78.
• [5] Mellema, M. 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14(9), 364-373.
• [6] Modi, V. K., Yashoda, K. P., Naveen, S. K. 2009. Effect of carrageenan and oat flour on quality characteristics of meat kofta. International Journal of Food Properties, 12(1), 228-242.
• [7] Cava, R., Ladero, L., Cantero, V., Rosario Ramirez, M. 2012. Assessment of different dietary fibers (tomato fiber, beet root fiber, and inulin) for the manufacture of chopped cooked chicken products. Journal of Food Science, 77(4), 346- 352.
• [8] Kılınççeker, O. 2015. Some quality characteristics of fish meatballs manufactured with different vegetable-based flours. Gıda, 4(2), 61-67.
• [9] Khalil, J. A. 2008. Biochemical studies on milk thistle (Silybum marianum). Egyptian Cairo University Faculty of Agriculture, MSc. Thesis, Cairo.
• [10] El–haak, M. A., Atta, B. M., Abd Rabo, F. F. 2015. Seed yield and ımportant seed constituents for naturally and cultivated milk thistle plants. The Egyptian Journal of Experimental Biology (Botany), 11(2), 141–146.
• [11] Apostol, L., Iorga, S., Mosoiu, C., Racovita, R. C., Niculae, O. M. 2017. The effects of partially defatted milk thistle (Silybum marianum) seed flour on wheat flour. Agriculture and Food, 5, 74- 84.
• [12] Anonim, 2002. Official methods of analysis (17th ed.). Association of official analytical chemists, Washington, DC.
• [13] Doğan, İ. S., Ünal, S. 1990. Un fabrikalarında değişik pasajlardan alınan unların zedelenmiş nişasta miktarının enzimatik olmayan yöntemle belirlenmesi. Ege Üniversitesi Mühendislik Fakültesi Dergisi Seri: B Gıda Mühendisliği, 8, 7- 35.
• [14] Kurt, Ş., Kılınççeker, O. 2012. The effects of cereal and legume flours on the quality characteristics of beef patties. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(5), 725-730.
• [15] Gökalp, H. Y., Kaya, M., Tülek, Y., Zorba, Ö. 2015. Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 318, Erzurum, Türkiye.
• [16] Anonymous, 2007. IBM SPSS Statistics for Windows, Version 16.0. IBM Corp, Inc., Chicago, Illinois, USA.
• [17] Kilincceker, O., Karahan, A. M. 2020. The effect of buckwheat flour on some quality properties of chicken meatballs as an alternative to wheat flour. Carpathian Journal of Food Sciences and Technology, 12(4), 155-164.
• [18] Ananey-Obiri, D., Matthews, L., Tahergorabi, R. 2020. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken. Food Hydrocolloids, 101, 105500: 1-8.
• [19] Aziz, M., Saeed, F., Ahmad, N., Ahmad, A., Afzaal, M., Hussain, S., Mohamed, A. A., Alamri, M. S., Anjum, F. M. 2021. Biochemical profile of milk thistle (Silybum marianum L.) with special reference to silymarin content. Food Science & Nutrition, 9(1), 244-250.
• [20] Demirci, Z. O., Yılmaz, I., Demirci, A. Ş. 2014. Effects of xanthan, guar, carrageenan, and locust bean gum addition on physical, chemical, and sensory properties of meatballs. Journal of Food Sciences and Technology, 51(1), 936-942.
• [21] Talukder, S., Sharma, D. P. 2010. Development of dietary fiber rich chicken meat patties using wheat and oat bran, Journal of Food Science and Technology, 47(2), 224–229.
• [22] Pinero, M. P., Parra, K., Huerta-Leidenz, N., Moreno, L. A., Ferrer, M., Araujo, S., Barboza, Y. 2008. Effect of oat’s soluble (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science, 80(3), 675–680.
• [23] Bilek, A. E., Turhan, S. 2009. Enhancement of the nutritional status of beef patties by adding flaxeed flour. Meat Sciences, 82, 472-477.
• [24] Bortlíková, V., Kolarič, L., Šimko, P., 2019. Application of milk thistle (Silybum marianum) in functional biscuits formulation. Acta Chimica Slovaca, 12(2), 192-199