Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs

Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP (4% fat + 2% CF + 3% AP), formula with 6% AP (2% fat + 1% CF + 6% AP) and formula with 9% AP (0% fat + 0% CF + 9% AP). The production of AP was carried out by using spray dryer. Proximate analysis, cooking yield, fat retention, juiciness, colour, texture profile analysis and sensory test were carried out to analyse the new formulated meatballs. The fat contents were decreased as the AP in the meatballs increased with 0% AP (2.43% fat), 3% AP (2.38% fat), 6% AP (2.24% fat) and 9% AP (2.15% fat). The moisture content in meatballs was decreased with the increased of AP substitution, respectively. The protein and ash contents were increased as the AP percentage in meatballs increased. Cooking yield showed some decrement with the cooked meatballs compared to the uncooked meatballs, while the juiciness showed higher value as the amount of AP increased in each meatballs formulation. The colour analysis showed that L*(lightness) was reduced (p>0.05) when the AP percentage increased, while no significant differences (P>0.05) were observed for the a*(redness) and b*(yellowness). Hardness, cohesiveness, gumminess, and chewiness have no significant differences (p>0.05) for all the samples, except for springiness. Meatballs with 3% AP could be an ideal formulation for reduced fat meatballs as it has similar sensory preference compared to the original meatballs

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs