Sujarwanta, Rio Olympias and Beya, Michel Mubiayi and Utami, Desi and Jamhari, Jamhari and Suryanto, Edi and Agus, Ali and Smyth, Heather Eunice and Hoffman, Louwrens Christiaan (2021) Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, `Bakso'. FOODS, 10 (8).
Full text not available from this repository. (Request a copy)Abstract
Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (approximate to 8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.
Item Type: | Article |
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Uncontrolled Keywords: | rice bran; tapioca; goat; meatball; starch |
Subjects: | S Agriculture > SF Animal culture |
Divisions: | Faculty of Animal Sciences > Department of Animal Products Technology |
Depositing User: | Sri JUNANDI |
Date Deposited: | 14 Oct 2024 07:26 |
Last Modified: | 14 Oct 2024 07:26 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/9358 |