Sensory and Physicochemical Investigation of Rice Bran-Enriched Meatballs (SPIRE)
Physicochemical Investigation of Rice Bran-Enriched Meatballs
DOI:
https://doi.org/10.54393/df.v7i2.205Keywords:
Rice Bran, Meat Products, Food Analysis, Dietary FiberAbstract
Rice bran is a rich source of nutrients in the rice milling process, containing 7–11% protein, 7–11% fiber, and bioactive compounds. Objectives: To assess sensory and physical characteristics of the beef meatballs fortified with different proportions of rice bran and to find out the optimum acceptable level by consumers. Methods: This experimental research was carried out at the Rice Research Institute, Kala Shah Kaku, Pakistan. Four treatments were prepared: control (0 g), T1 (2.4 g), T2 (3.6 g), and T3 (4.8 g) rice bran per 30 g of meatball. In a randomized complete block design, twenty panelists evaluated sensory attributes using a 15cm hedonic scale. Weight loss and shape parameters were measured. Two-way ANOVA with Tukey's HSD post-hoc test (α = 0.05) was used to analyze data for sensory data, and one-way ANOVA with Tukey's HSD post-hoc test (α = 0.05) was used for physicochemical data. Results: Rice bran significantly enhanced texture, flavor, mouthfeel, and overall acceptability (p<0.005), but did not change the color, aroma, taste, or juiciness. The addition of rice bran had a significant effect on weight loss (p<0.001), and oil absorption was reduced, but there was no significant effect on the shape. The 12–16% formulations gave firmer texture (12.4 ± 1.2ᶜ for T3). Conclusions: The results showed that up to 8% rice bran could be added to beef meatballs without any negative effects on sensory properties and appearance, while simultaneously decreasing the oil absorption and increasing the fiber content of the product.
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