Shared more. Cited more. Safe forever.
    • advanced search
    • submit works
    • about
    • help
    • contact us
    • login
    View Item 
    •   MOspace Home
    • University of Missouri-Columbia
    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Dissertations (MU)
    • 2015 Dissertations (MU)
    • 2015 MU dissertations - Freely available online
    • View Item
    •   MOspace Home
    • University of Missouri-Columbia
    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Dissertations (MU)
    • 2015 Dissertations (MU)
    • 2015 MU dissertations - Freely available online
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.
    advanced searchsubmit worksabouthelpcontact us

    Browse

    All of MOspaceCommunities & CollectionsDate IssuedAuthor/ContributorTitleIdentifierThesis DepartmentThesis AdvisorThesis SemesterThis CollectionDate IssuedAuthor/ContributorTitleIdentifierThesis DepartmentThesis AdvisorThesis Semester

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular AuthorsStatistics by Referrer

    Use of citrus fiber in ground beef meatballs as a functional ingredient

    Gedikoglu, Ayca
    View/Open
    [PDF] Public.pdf (2.311Kb)
    [PDF] Research.pdf (2.457Mb)
    [PDF] Short.pdf (71.78Kb)
    Date
    2015
    Format
    Thesis
    Metadata
    [+] Show full item record
    Abstract
    In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated with these health problems and consumption of processed meat products have been linked to these diseases. Research in developing healthy meat products is becoming more crucial. Therefore, the objective of this study was to determine the use of citrus fiber in ground beef meatballs as a functional ingredient. The study was conducted in four phases. In the first phase, presence of flavonoid compounds in a citrus fiber was measured by reverse-phase high-pressure liquid chromatography along with total polyphenol content, total carotenoid content and oxygen radical absorbance capacity. Results showed that citrus fiber used in this study had a trace amount of quercetin and kaempferol, and low concentrations of nobiletin, sinensetin, heptamethoxyflavone and tangeretin. For the second phase of the study, the impact of adding citrus fiber on quality attributes of ground beef meatballs were investigated. While addition of citrus fiber increased cooking yield and water holding capacity,did not change the pH of both raw and cooked meatballs. The third phase of the study determined the oxidative stability of ground beef meatballs made with different citrus fiber levels. The stability was evaluated using Fourier transform infrared spectroscopy. Results showed that addition of citrus fiber caused oxidation in ground beef meatballs comparison to control treatments. In the final phase of the study, consumer preferences for citrus fiber added meatballs were tested.Results showed that consumers moderately liked the flavor, texture and over likeness of the meatballs made with citrus fiber. Also, addition of citrus fiber caused tenderness in the meatballs that use of citrus fiber in very lean meatball recipes can help with replacing fat and making tender meatballs.
    URI
    https://hdl.handle.net/10355/46858
    https://doi.org/10.32469/10355/46858
    Degree
    Ph. D.
    Thesis Department
    Food science (MU)
    Rights
    OpenAccess.
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
    Collections
    • 2015 MU dissertations - Freely available online
    • Food Science electronic theses and dissertations (MU)

    Send Feedback
    hosted by University of Missouri Library Systems
     

     


    Send Feedback
    hosted by University of Missouri Library Systems