The effects of artichoke fiber addition with different sizes on the quality of meatballs

Year 2019, Issue: 16, 275 - 282, 31.08.2019

Ayşe Karadağ , Hülya Atasoy Kübra Özkan Osman Sağdıç

https://doi.org/10.31590/ejosat.544132

Abstract

The discarded parts of globe artichoke at harvesting and after industrial processing consist of leaves, stems, and bracts. Those by-products can represent up to 70% by weight of the total biomass, are disposed of as waste. Generally, they are used for composting or in some cased as animal feed. Due to the high fiber content, they carry enormous potential as a source to recover dietary fiber and added value products that can be used in the food industry. In this study, the artichoke fiber, obtained from industrial by-products, had 90% total dietary fiber, 3.38% protein, 0.34% fat content with a pH value of 6.98. Artichoke fiber with two different particles size (150 and 450 µm) was used to evaluate the effects of size on physicochemical properties. Water and oil holding capacities of fiber were reduced by the decrease in the particle size. Artichoke fiber with two different sizes at two different concentration was added to meatballs, and the change in physical, chemical, textural and sensory properties was determined, and they were compared to the control meatballs that have no fiber in its formulation. The weight loss reduction in meatballs differed with the addition of fiber depending on its particle size. The weight loss in the control sample was higher than the fiber added meatballs except for the sample prepared by less amount of fiber with a smaller particle size. The amount of fiber by itself was not found as significant on the meatball size, however, its interaction with particle size was important. The reduction of meatball size was lower when fiber with larger particle size was added, yet increasing the amount of fiber this difference was not important compared to the control meatballs. The effects of fiber addition on the hardness values of uncooked meatballs were observed only when larger size fiber was added, however, this difference was lost after cooking. The amount of fiber and its interaction with size was important on the stickiness value of uncooked meatballs, it was decreased when smaller fiber particles added at higher concentration, but when larger fiber particles were added the fiber concentration was not important. When the meatballs were cooked, the stickiness was reduced by increasing the fiber concentration at both particle size. Compare to the control meatballs, the cooked meatballs with added fiber did not show important differences in terms of textural and sensory properties. Therefore considering the health benefits of having dietary fibers in the formulation, and quality of meatballs added with fiber, the artichoke fibers can be used in meat products as functional food additives.

Keywords

Artichoke fiber, Meatball, Particle size, Textural Properties

Farklı Partikül Boyutlarındaki Enginar Lifi İlavesinin Köfte Kalitesi Üzerine Etkisi

Abstract

Enginar sebzesi
işleme tesislerinde, tüm bitkinin yaklaşık %70’i, yaprak,
sap, çiçek
gibi kısımları katı atık olarak açığa çıkmaktadır. Bu atıklar genellikle hayvan
yemi üretiminde ya da gübre amacıyla kullanılmaktadır. Ancak, içerdiği zengin
lif miktarı açısından bu atık kısmının, diyet lifi olarak kullanılması
potansiyeli mevcuttur. Çalışmamızda, enginar atıklarından elde edilen lif, %3.38
protein, %0.34 yağ, %90 toplam diyet lif ve 6.98 pH değerine sahiptir. Üretilen
enginar lifi, boyutun fizikokimyasal özellikler üzerine etkilerini incelemek
için iki farklı boyutta (150 ve 450 µm) hazırlanmıştır. Lifin, su ve yağ
bağlama kapasitesinin partikül boyutunun azalması ile birlikte azaldığı
gözlenmiştir. Köfte örneklerine, iki farklı konsantrasyonda ve iki farklı
boyutta eklenen enginar lifinin, örneklerin fiziksel, kimyasal, tekstürel ve
duyusal özellikleri üzerine etkisi incelenmiş ve ayrıca sonuçlar, lif
eklenmeyen kontrol köfte örnekleri ile karşılaştırılmıştır. Köfte örneklerinde,
ağırlık kaybındaki azalmaya eklenen lifin miktarının etkisi, lifin boyutuna
göre farklılık göstermiştir. Düşük boyutlu ve az miktarda lif eklenen örnek hariç,
kontrol örneğindeki ağırlık kaybı, lif eklenen örneklerden daha fazla olmuştur.
Çapta azalma üzerine ise, lif miktarının etkisi tek başına önemli olmazken; lif
boyutunun etkisi ise, eklenen lifin miktarına göre farklılık göstermiştir. Çapta azalmanın büyük boyutlu lif
kullanıldığı zaman daha az olduğu, ancak köftedeki lif miktarının arttırılmasıyla
bu etkinin kontrole göre önemli olmadığı görülmüştür. Pişmemiş köftelerin
sertlik değeri üzerinde, lif miktarının etkisi yalnızca büyük boyutlu lif
eklenen örneklerde gözlenmiş, ancak pişirme sonrası bu farklılık da önemli
olmamıştır. Yapışkanlık değeri açısından, pişmemiş köftelerde lif miktarı ve
boyutla interaksiyonu önemli olmuştur, yapışkanlık değeri düşük boyutlu lif
kullanımında lif miktarı arttıkça azalmış, ancak yüksek boyutlu lif
kullanıldığı zaman miktarın etkisi önemli olmamıştır. Örnekler, pişirildiği
zaman ise, her iki boyutta da lif miktarının artması ile yapışkanlık
azalmıştır. Lif eklenenen pişmiş köfte örneklerinde duyusal ve tekstürel açıdan
lif eklenmeyen kontrol köfteleri ile  karşılaştırıldığı
zaman, önemli düzeyde farklar belirlenmemiştir. Bu sonuçlar, diyet liflerinin sağlık açısından faydaları ve köftelerdeki olumlu
etkileri göz önüne alındığında, et ürünlerinde kullanımının yaygınlaştırılabileceğini
göstermektedir.

Keywords

Enginar lifi, Köfte, Lif boyutu

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