Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs
Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP...
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| Format: | Conference or Workshop Item |
| Language: | en |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60331/1/46-12.pdf http://psasir.upm.edu.my/id/eprint/60331/ |
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| author | Z., Nurfazwin Zarul Anuar, Nur Izzah Arifah I., Mohamad Afifi Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry |
| author_facet | Z., Nurfazwin Zarul Anuar, Nur Izzah Arifah I., Mohamad Afifi Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry |
| author_sort | Z., Nurfazwin |
| building | UPM Library |
| collection | Institutional Repository |
| content_provider | Universiti Putra Malaysia |
| content_source | UPM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP (4% fat + 2% CF + 3% AP), formula with 6% AP (2% fat + 1% CF + 6% AP) and formula with 9% AP (0% fat + 0% CF + 9% AP). The production of AP was carried out by using spray dryer. Proximate analysis, cooking yield, fat retention, juiciness, colour, texture profile analysis and sensory test were carried out to analyse the new formulated meatballs. The fat contents were decreased as the AP in the meatballs increased with 0% AP (2.43% fat), 3% AP (2.38% fat), 6% AP (2.24% fat) and 9% AP (2.15% fat). The moisture content in meatballs was decreased with the increased of AP substitution, respectively. The protein and ash contents were increased as the AP percentage in meatballs increased. Cooking yield showed some decrement with the cooked meatballs compared to the uncooked meatballs, while the juiciness showed higher value as the amount of AP increased in each meatballs formulation. The colour analysis showed that L*(lightness) was reduced (p>0.05) when the AP percentage increased, while no significant differences (P>0.05) were observed for the a*(redness) and b*(yellowness). Hardness, cohesiveness, gumminess, and chewiness have no significant differences (p>0.05) for all the samples, except for springiness. Meatballs with 3% AP could be an ideal formulation for reduced fat meatballs as it has similar sensory preference compared to the original meatballs. |
| format | Conference or Workshop Item |
| id | my.upm.eprints-60331 |
| institution | Universiti Putra Malaysia |
| language | en |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | eprints |
| spelling | my.upm.eprints-603312018-05-21T03:23:08Z http://psasir.upm.edu.my/id/eprint/60331/ Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs Z., Nurfazwin Zarul Anuar, Nur Izzah Arifah I., Mohamad Afifi Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP (4% fat + 2% CF + 3% AP), formula with 6% AP (2% fat + 1% CF + 6% AP) and formula with 9% AP (0% fat + 0% CF + 9% AP). The production of AP was carried out by using spray dryer. Proximate analysis, cooking yield, fat retention, juiciness, colour, texture profile analysis and sensory test were carried out to analyse the new formulated meatballs. The fat contents were decreased as the AP in the meatballs increased with 0% AP (2.43% fat), 3% AP (2.38% fat), 6% AP (2.24% fat) and 9% AP (2.15% fat). The moisture content in meatballs was decreased with the increased of AP substitution, respectively. The protein and ash contents were increased as the AP percentage in meatballs increased. Cooking yield showed some decrement with the cooked meatballs compared to the uncooked meatballs, while the juiciness showed higher value as the amount of AP increased in each meatballs formulation. The colour analysis showed that L*(lightness) was reduced (p>0.05) when the AP percentage increased, while no significant differences (P>0.05) were observed for the a*(redness) and b*(yellowness). Hardness, cohesiveness, gumminess, and chewiness have no significant differences (p>0.05) for all the samples, except for springiness. Meatballs with 3% AP could be an ideal formulation for reduced fat meatballs as it has similar sensory preference compared to the original meatballs. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60331/1/46-12.pdf Z., Nurfazwin and Zarul Anuar, Nur Izzah Arifah and I., Mohamad Afifi and Mat Yusoff, Masni and Mohammad Rashedi, Ismail Fitry (2017) Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 237-240). |
| spellingShingle | Z., Nurfazwin Zarul Anuar, Nur Izzah Arifah I., Mohamad Afifi Mat Yusoff, Masni Mohammad Rashedi, Ismail Fitry Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| title | Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| title_full | Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| title_fullStr | Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| title_full_unstemmed | Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| title_short | Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| title_sort | effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs |
| url | http://psasir.upm.edu.my/id/eprint/60331/1/46-12.pdf http://psasir.upm.edu.my/id/eprint/60331/ |
| url_provider | http://psasir.upm.edu.my/ |