Quality Attributes of Beef Meatballs Formulated with Hazelnut, Carob and Tomato Flours
Makaleler > Tam Makale · 2025
Yazarlar: Aytunga Bağdatlı, Berna Çapan
International Journal of Agriculture Environment and Food Sciences, Uluslararası, 2025, cilt 9, ss 1266-1272
DOI: 10.31015/2025.4.26
Özet
This study investigated the effects of incorporating hazelnut flour, carob flour, and tomato flour into beef meatballs to develop functional meat products. Proximate composition (moisture, ash, protein, and fat), pH, cooking yield, texture profile, color parameters (L*, a*, b*), and sensory attributes (appearance, texture, flavor and overall acceptability) were analyzed. The addition of hazelnut (HM), carob (CM), and tomato (TM) flours significantly increased the ash and fat contents of the meatballs. Hazelnut and carob flours did not notably affect the pH, whereas tomato flour addition led to a decrease in pH. Incorporating carob and tomato flours improved the cooking yield. Carob flour addition to the formulation decreased the a* and b* values, while tomato flour enhanced the redness (a*) values. As expected, the sample containing tomato flour exhibited the highest redness, followed by those containing hazelnut flour, the control, and carob flour. The lowest yellowness (b*) was observed in the carob flour added sample. Sensory evaluation revealed no significant differences between the control and flour-added meatballs in terms of appearance, texture, flavor and overall acceptability (P>0.05). The results for hardness, a key quality criterion, indicate that the use of CM and TM in meatball production is inappropriate. In contrast, hazelnut flour exhibited promise as a functional and natural component in beef meatball formulations, maintaining sensory acceptability and technological qualities. The HM sample also had statistically higher values for cohesiveness, gumminess, chewiness, and resilience compared to the control sample. These findings suggest that hazelnut flour can be successfully used as a natural ingredient in beef meatball production without adversely affecting product quality.