Development Of Low Fat Fibre Rich Meatballs Using Hydrated Wheat Bran
DOI:
https://doi.org/10.48165/jms.2025.20.02.2Keywords:
Dietary fibre, texture profile, Rista, water activity, meatballs, functionalAbstract
The current study was aimed at optimizing the amount of fat and dietary fibre content for the production of low fat fibre rich meatballs (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat, and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physicochemical, proximate, dietary fibre content and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meatballs. In the second experiment, hydrated wheat bran as dietary fibre source was incorporated at three levels (4, 8, and 12%) replacing lean meat in the formulation of gravy-based products. 8% HWB was found optimum for the development of functional meatballs. It was concluded that the formulation containing 82% lean meat, 10% animal fat, and 8% hydrated wheat bran was suitable for the preparation of functional meatballs.
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Copyright (c) 2026 Tarteela Haq, Asif Hassan Sofi, Hafsa Imtiyaz Chisti, Sadiya Sajad, Sheikh Rafeh Ahmad, Ishrat Salam
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