The Use of Artichoke Leaves in Meatballs as a Functional Ingredient

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Home economic,spasific faculty education

Abstract

Numerous studies have been demonstrated the beneficial effects of dietary fiber (DF) consumption in prevention heart disease, cancer, cholesterol, lipid regulation of glucose absorption and insulin secretion and constipation. Meats are undoubtedly major source of proteins with high biological value. However, most of the meat products are deficient in complex carbohydrates such as DF. The aim of this study was to use artichoke leaves (Cynara scolymus L.) in meatballs to reduce the caloric content by fat substitution.
Meatballs were prepared from meat fortification with four different level of artichoke leaf (2.5, 5, 7.5, and 10 %). The results showed that the meatballs were high contained in fiber, protein and low in fats. The sensory evaluation of the meatballs gives acceptable sensory results, while 7.5, 10% meatballs of AL were less acceptability. As well as study of texture properties in supplemented meatballs indicated that adding AL in meatball showed the highest effect on firmness, chewiness and gumminess while showed no significant differences between cohesiveness, springiness and resilience. Meatballs containing artichoke leaves had lower of saturated fatty acids and higher of unsaturated fatty acids compared to the control and there was a significant increase in unsaturated fatty acids by the addition of fiber through artichoke leaves.
Study recommended use of artichoke leaves had important biological benefits. So, artichoke leaves rich with fiber was selected to improve the health image of meatballs.

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