Published March 26, 2013
| Version 13312
Journal article
Open
Sensory Evaluation of Meatballs with Jerusalem Artichoke (Helianthus tuberosus L.)
Creators
Description
Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.
Files
13312.pdf
Files
(211.0 kB)
| Name | Size | Download all |
|---|---|---|
|
md5:bce699c27837e59fa2d4bcb0be98e1b8
|
211.0 kB | Preview Download |
Additional details
References
- Kerry Joseph, Kerry John and Ledward D. (2007) Meat processing. Improving quality. Woodhead publishing limited, Cambridge, England, p. 64 - 92.
- Feiner G. (2006) Meat products handbook. Practical science and technology. Woodhead publishing limited, Cambridge, England, 648 p.
- Kays S. J., Nottingham S. F. (2008) Biology and Chemistry of Jerusalem Artichoke Helianthus tuberosus. L. Boca Raton: CRC Taylor & Francis Group. 459 p.
- Gedrovica I. (2012) Pastry products enriched with dried Jerusalem artichoke (Helianthus tuberosus L.) powder: Promotion work. Jelgava: LLU, 156 p.
- Be─Àers M., Grube M., Up─½te D., Kaminska E., Linde R., ┼á─ìerbaka R., Danilevi─ìs A. (2007) Carbohydrates in Jerusalem artichoke powder suspension. Nutrion and Food Science, Vol.37, No.1, p. 42-49.
- Da┼åiļevi─ìs A., Be─Àers M., Linde R. (2006) Wasteless technology for topinambour concentrate production. No: Starptautisk─ü konference "EcoBalt' 2006", 11.-12. maijs, 2006.g., R─½ga, 98.-99. lpp.
- Snider H. K. (1986) Production of Jerusalem artichoke flour. United States Patent. Patent Number 4,565,705, Date of Patent: Jan. 21, 1986.
- Latvian Ref.
- Meilgard M., Civille G. V., Carr B. T. (1999) Sensory Evalution Techniques. 2nd Edition. Boca Raton, Florida: CRC Press. 344 p. [10] Strautniece E. (2004) Pārtikas produktu sensorā novērtēšana. Jelgava: LLU. 88 lpp.