Ergönül B.Ergönül P.G.Obuz E.2025-04-102025-04-102009http://hdl.handle.net/20.500.14701/51534In 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.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]Article