Physicochemical and sensory characteristics of low fat meatballs with added wheat bran

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dc.authoridYILMAZ, ISMAIL/0000-0003-1116-0934
dc.contributor.authorYilmaz, I
dc.date.accessioned2024-06-12T11:08:10Z
dc.date.available2024-06-12T11:08:10Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractWheat bran was used as a fat substitute in the production of meatballs. The effect of wheat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical, weight losses and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% wheat bran addition. Control samples were formulated with 10% fat addition. Meatballs containing wheat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% wheat bran had the highest ash, protein contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was significant difference among the meatball samples in respect to sensory properties and control samples had higher acceptability than the other meatball samples. (c) 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.08.028
dc.identifier.endpage373en_US
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-14644388084en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage369en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2004.08.028
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22327
dc.identifier.volume69en_US
dc.identifier.wosWOS:000228878200014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal Of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMeatballen_US
dc.subjectWheat Branen_US
dc.subjectFatty Acidsen_US
dc.subjectTrans Fatty Acidsen_US
dc.subjectSensory Propertiesen_US
dc.subjectAcid-Compositionen_US
dc.subjectQuality Characteristicsen_US
dc.subjectPork Backfaten_US
dc.subjectMeaten_US
dc.subjectInulinen_US
dc.subjectFiberen_US
dc.subjectOilsen_US
dc.titlePhysicochemical and sensory characteristics of low fat meatballs with added wheat branen_US
dc.typeArticleen_US

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