Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (â‰ˆ8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers. Â© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Rice bran makes a healthy and tasty traditional Indonesian goat meatball, "Bakso".
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, Qld., 4108, Australia. E-mail email@example.com
- Views Icon Views
- Share Icon Share
- Search Site
Sujarwanta, R. O., Beya, M. M., Desi Utami, Jamhari, Suryanto, E., Agus, A., Smyth, H. E., Hoffman, L. C.; Rice bran makes a healthy and tasty traditional Indonesian goat meatball, "Bakso".. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: