Effect of Plant Based Fibers on Some Physical and Sensory Properties of Chicken Meatballs
Abstract
In this study, pea, wheat, oat, lemon, and apple fibres were added to the chicken meatball at a ratio of 5% and their effects were evaluated. Color of raw meatballs in addition to frying yield, color and some sensory properties of fried samples at 175°C for 5 min were determined. Generally, it was observed that fibres improved the quality of the meatballs. Color values of raw samples became more reddish-yellow compared to the control. It was observed that frying yield values, color and sensory properties of fried meatballs were improved with addition of fibers. According to the results, it was found that the use of pea, wheat, oat, and apple fibres were advantageous compared to the control sample and the one with lemon fibre added.
Keywords: Plant based fibers, chicken meatball, physical properties, sensory properties.
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