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The Application of Wheat Bran Fiber in Meatball

Author: LiuWeiLan
Tutor: XuXiLin；XingGenLin
School: South China University of Technology
Course: Food Engineering
Keywords: meatball wheat bran wheat bran dietary fiber functional meat product sensory evaluation texture profile analysis
CLC: TS251.6
Type: Master's thesis
Year: 2011
Downloads: 29
Quote: 0
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Abstract

China is a major grain-producing country; large amounts of wheat bran are produced as a by-product of milling in the production of refined grains. Wheat bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins (VB1, VB2, VE), and dietary minerals which are 10 to 20 times more than wheat flour.Dietary fiber (DF) is a class of essential nutrients that maintains human health, which has an important physiological function in human body. Nowadays, with the public s health consciousness advance, wheat bran s health functions are seriously taking people’s attention. According to the Food engineering basic principles, food products can be improved in its nutrition, sensory and texture quality, this subject is integrating meat products and wheat bran material. Our research is involved into the study of characters, of the application of meat products and wheat bran.We look into the influence of sensory evaluation and texture profile analysis (TPA) of meatball from amount of the wheat bran and water, coefficient of fat. Several kinds of new product following as meatball with DF were trial-produced. With the DF added to meatball, product yield increases and the sensory characteristics and features of the meatball were improved. We also research the influence of sensory evaluation and TPA of low fat fish meatball, some valid data were provided for functional low fat fish meatball.The formulation of the porky meatball with wheat bran is lean meat 51.67%, fat 22.14%, wheat bran 5.9%, and soy protein 1.82%. The best formulation of meatball with wheat bran dietary fiber is lean meat 50.91%, fat 21.82%, the wheat bran dietary fiber 4.36%.The best formulation of the chicken meatball with wheat bran is lean meat 45.54%, fat 19.52%, wheat bran 10.41%, and soy protein 1.82%. The best formulation of the chicken meatball with wheat bran dietary fiber is lean meat 50.18%, fat 21.51%, wheat bran 4.3%, soy protein 2.2%.The best formulation of the chicken meatball with multiple dietary fibers is lean meat 49.54%, fat 21.23%, dietary fiber 5.66% (the ratio of wheat bran and wheat bran dietary fiber is 1/1), soy protein 1.98%.The formulation of the low fat fish meatball with multiple dietary fibers is fish meat 83.38%, modified starch3.35%, carrageen an 0.34%, dietary fiber 6.69% (the ratio of wheat bran and wheat bran dietary fiber is 3/1). Wheat bran fiber functional meatballs compared with the ordinary type, an increase of dietary fiber has certain health care functions. We found that meatball hardness, stalemate sex, chewing degrees arise with the amount of wheat bran increased. The trial formulations sample after optimized is acceptable in color, structure, texture and flavor. This study for the development and utilization of by-product of wheat processing and augment the variety of functional meat products has opened up a new way.

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