Functional traits of prebiotic ingredients of meat products - Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives; [Funktionelle Eigenschaften Prebiotischer Zutaten in Fleischprodukten - Chemische, Physikalische und Sensorische Eigenschaften von mit Inulin und Oligofruktose Hergestellten Hackfleischbällchen]
| dc.contributor.author | Ergönül B. | |
| dc.contributor.author | Ergönül P.G. | |
| dc.contributor.author | Obuz E. | |
| dc.date.accessioned | 2025-04-10T11:16:06Z | |
| dc.date.available | 2025-04-10T11:16:06Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | In this study, inulin and oligofructose were used as prebiotic ingre- dients in meatball production, and chemical, textural and sensorial at- tributes of prebiotic meatballs were investigated. Adding inulin or oli- gofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meat- ball samples. The sample containing 2.5% oligofructose was given the highest sensory panel results. Adding inulin or oligofructose to the formulation did not adversely affect the sensory attributes of the samples. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/51534 | |
| dc.title | Functional traits of prebiotic ingredients of meat products - Chemical, textural and sensory traits of meatballs containing inulin and oligofructose as prebiotic additives; [Funktionelle Eigenschaften Prebiotischer Zutaten in Fleischprodukten - Chemische, Physikalische und Sensorische Eigenschaften von mit Inulin und Oligofruktose Hergestellten Hackfleischbällchen] | |
| dc.type | Article |