Effect of fat level and type of legume flours on the quality characteristics of sheep meatballs

Authors:
Engy F. Zaki

Volume 27, Issue 1;
Pages: 1-8; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The effect of legumes flour (lentil and chickpea) and different fat levels (10, 15 and 20%) on chemical, physical and sensory evaluations of sheep meatballs were investigated. No significant differences were found in pH values of meatballs formulated with different types of legume flours and fat levels. Significant differences were found in moisture content of cooked sheep meatballs formulated with lentil and chickpea flours with different fat levels. While, significant differences were found in fat content between controls, meatballs formulated with lentil and chickpea flour and 10% fat. Meatballs formulated with chickpea flour had the highest a* value. Control groups had the lower cooking yield (58.98%), while the highest found in meatballs formulated with lentil flour and 10% fat (75.60%). No significant differences were found in water retention of meatballs formulated with chickpea and lentil. Generally, Meatballs formulated with chickpea flour and 15% fat recorded the highest score of sensory attributes.
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