Functional traits of prebiotic ingredients of meat products Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives

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dc.contributor.authorErgönül, B
dc.contributor.authorErgönül, PG
dc.contributor.authorObuz, E
dc.date.accessioned2024-07-18T11:47:04Z
dc.date.available2024-07-18T11:47:04Z
dc.description.abstractIn this Study, inulin and oligofructose were used as prebiotic ingredients in meatball production, and chemical, textural and sensorial attributes of prebiotic meatballs were investigated. Adding inulin or oligofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meatball samples. The simple containing 2.5% oligofructose Was given the highest sensory panel results. Adding inulin or oligofructose 10 the formulation did not adversely affect the sensory attributes of the sample.
dc.identifier.issn0015-363X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3243
dc.language.isoGerman
dc.publisherDEUTSCHER FACHVERLAG GMBH
dc.subjectCONSUMER ACCEPTANCE
dc.subjectIN-VITRO
dc.subjectBIFIDOBACTERIA
dc.subjectMICROFLORA
dc.subjectPROBIOTICS
dc.subjectBACTERIA
dc.subjectHEALTH
dc.subjectBOWEL
dc.subjectJUICE
dc.subjectHONEY
dc.titleFunctional traits of prebiotic ingredients of meat products Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives
dc.typeArticle

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