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- Title
Development of functional beef meatball using landrace common bean flour as a substitute for meat and textured soy protein.
- Authors
Londero, P. M. G.; Prestes, R. C.; Roman, S. S.; Kubota, E. H.; Hübscher, G. H.; Silva, C. G.; Fischer, L.; Alves, J. S.
- Abstract
The aim of this study was to develop a formulation of beef meatball using landrace common bean flour (Phaseolus vulgaris L.) to partially replace meat and to fully replace soy protein. The bean flour, beef, test meatball (TMB) and commercial meatball (CM) were all analyzed in terms of centesimal composition, microbiological analysis, sensory profile of fatty acids and amino acids and optical microscopy. Significant differences regarding chemical composition were observed between the TMB and the CM except for moisture and protein. The TMB showed reduced fat content (4.2%) compared with the standard (18%) and therefore could be classified as a light product. The protein content was significantly higher than the required minimum (12%) and the TMB could therefore be considered a functional product because it also met the standards established by the legislation due to a high content of dietary fiber. It was found that the TMB contained both linoleic and linolenic essential fatty acids and it also presented a good n6/n3 ratio. The TMB contained no limiting essential amino acids when compared to the FAO/WHO standard. The meatballs that were developed received good acceptance in sensory evaluation, showing that the partial replacement of meat and the full replacement of soy protein by common bean flour is feasible.
- Publication
International Food Research Journal, 2015, Vol 22, Issue 5, p2041
- ISSN
1985-4668
- Publication type
Academic Journal