Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

Autor:	Siti Khadijah Khalid, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, M R Ismail-Fitry, Nur Izzah Arifah Zarul Anuar
Rok vydání:	2021
Předmět:	Multidisciplinary Cocos nucifera Flesh Reduced fat food and beverages Food science Biology
Zdroj:	Sains Malaysiana. 50:2219-2228
ISSN:	2735-0118 0126-6039
DOI:	10.17576/jsm-2021-5008-07
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ea379cde3422a24edfe4057e98d58da8 https://doi.org/10.17576/jsm-2021-5008-07 Zobrazit plný text záznamu