Abstract
Improving meatball quality using different varieties of rice bran as natural antioxidant
Highlights
Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries
Meatballs are restructured meat products which can be produced from ground beef, pork, chicken or fish and beef meatballs being the most popular in Indonesia
This product is prepared by mixing finely ground beef with cassava starch, cooking salt and sodium tripolyphosphate (STP) and the meatball batter are formed into marble of pingpong ball size or smaller/ bigger, and boiled until well cook (Romans et al, 1994; Purnomo and Rahardiyan, 2008)
Summary
Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of “bakso” into one of traditional healthy restructured meat product. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor This substitution treatment increased (p
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