Result found that the higher amount of extenders leading to higher the cooking yield,
moisture retention and fat retention. Whereas, the diameter reduction and juiciness were
decreased. The texture evaluation factors of all treatments were higher than the control
treatment (p<0.05). For the color parameters, increased in pea protein caused the lightness,
redness, yellowness, and protein content of the product to rise. The increase of rice bran flour
caused fiber, ash, and carbohydrate to rise, but the lightness reduces. In addition, using rice
bran flour and pea protein can reduce fat content. Sensory evaluation suggested that using rice
bran flour and pea protein at 5% w/w in pork patties and pork meatballs had an overall
acceptability similarly to the control. In conclusion, at 5% w/w or below each, rice bran flour
and pea protein were suitable as extenders for pork patties and pork meatballs.
Keywords
Patties, Meatballs, Rice bran flour, Pea protein
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
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