Abstract
AbstractThe effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kırklareli meatball formulation in four different proportions (2, 4, 6 and 8%). As a result of the analysis on cowpea flour; pH, water activity (aw), moisture, protein, fat, ash, carbohydrate, acidity, starch, total dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, total unsaturated fatty acids and total saturated fatty acids were found as 6.25, 0.52, 10.20, 20.35, 0.53, 2.94, 65.43%, 0.06, 45.09, 20.90, 5.86, 59.88, 65.74 and 34.26%, respectively. Depending on the increase in incorporation rate of cowpea flour, changes in L* (43,40-53,88), b* (13,92-18,11), pH (5,83-5,94), aw (0,96-0,98), moisture (44,03-50,63%), protein (17,70-21,89%), fat (19,49-22,97%), carbohydrate (6,77-12,11%), salt (1,28-1,74%), total dietary fiber (2,81-5,08%) values of the raw samples and a* (5,64-9,44), b* (9,77-18,06), moisture (39,27-45,24%), protein (19,92-23,45%), fat (23,08-26,19%), carbohydrate (5,92-11,30%), total dietary fiber (3,28-5,40%) values of the cooked Kırklareli meatball samples were statistically significant (P < 0.05), while the changes in weight loss, ash, free fatty acidity, texture and sensory results were found insignificant (P > 0.05). Total saturated, total unsaturated and trans fatty acid contents of cowpea flour added meatball samples were significantly (P < 0.05) different from the control samples. In the sensory analysis, meatball samples with 4% cowpea flour received the highest general acceptability score. According to the obtained data, cowpea flour can be added up to 4% on basic meat values without changing the textural and sensory properties of Kırklareli meatballs. Cowpea flour could be added as a functional ingredient in meatballs.
Graphical Abstract
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Reference69 articles.
1. Adjei-Fremah, S., Worku, M., De Erive, M. O., He, F., Wang, T., & Chen, G. (2019). Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours. Innovative Food Sci Emerg Technol, 57, 102207. https://doi.org/10.1016/j.ifset.2019.102207.
2. Akwetey, W. Y., Oduro, I. N., & Ellis, W. O. (2014). Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf. Food Biosci, 5, 42–46. https://doi.org/10.1016/j.fbio.2013.11.001.
3. Anonymous (2018a). Kırklareli Ticaret ve Sanayi Odası 2018–2021 Stratejik Planı.http://kirklarelitso.org.tr/wp-content/uploads/2018/10/KTSO-Stratejik-Plan-2018-2021.pdf. .
4. Anonymous (2018b). INTERREG-IPA CBC Bulgaristan–Türkiye Programı, Türkiye Istranca Bölgesindeki Turizm Kaynakları ve Turizmin Geliştirilmesi Çalışma ve Analiz Raporları (Kırklareli İli). http://www.ipacbc-bgtr.eu/sites/ipacbc-bgtr-105.gateway.bg/files/uploads/projects_funded_first_call/study_report_on_tourism_resources_in_strandja_turkey_tr.pdf. Accessed: April 15, 2020.
5. AOAC (1990). Official methods of analysis, (15th ed., ). Washington DC: Association of Official Analytical Chemist.