Improving meatball quality using different varieties of rice bran as natural antioxidant

Abstract

Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and therefore the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of "bakso" into one of traditional healthy restructured meat product. Rice bran has antioxidant activity which different among varieties and agronomical environment. Therefore, the objective of this study was to determine the bioactive compounds such us antioxidant activity of crude extract of rice bran from Bramo, Serang and Menthik rice varieties, those were obtained from East Java, Indonesia and to study the efficacy of utilization the above rice bran to improve functional quality of meat ball. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor. This substitution treatment also increased (p<0.05) the antioxidant activity from 16.75% to 35.78% and total phenol of meatballs from 37.82 mg/100 g to 90.81 mg/100 g. The results also showed that substitution of tapioca starch with 50% Serang rice bran obviously improved the eating quality of the meatballs as a community healthy food.

Determination the effects of pumpkin and rosehip seed oils on heterocyclic aromatic amine formation in meatballs by high‐performance liquid chromatography

“…Ergezer and Serdaroğlu (2018), by adding the extracts of artichoke by‐products to meatballs, determined the antioxidant activity value of the control group as 53.54% in the uncooked meatball samples and 84.63% of the samples with the extract added. In another study, the antioxidant activity value of meatball samples was determined as 16.75% (Kartikawati & Purnomo, 2019).…”

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Mil-let Flour in Gluten-Free Meatball Formulation

“…Meatballs are very popular in all walks of life around the world and are made in both domestic and commercial meat processing plants. A meatball is minced meat rolled into a small ball, usually together with other ingredients such as breadcrumbs or bread, chopped onions, eggs, butter and spices (Kartikawati & Purnomo 2019;Saba et al 2018). Breadcrumbs or bread are made from wheat flour, which contains about 60% gluten (Jackson et al 2006).…”

Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’

“…Consumer acceptability scores for parameters such as colour and odour were not affected by the substitution of the rice bran even up to 100% replacement. It was stated that substitution of cassava starches up to 100% with rice bran in beef meatballs had a significant effect on consumer acceptance in terms of colour attributes [2]. However, in this investigation, the 'overall', flavour, texture, and taste parameters did not differ when 0% or 25% of rice bran replaced tapioca, indicating that the latter was still acceptable to the consumers with most of the parameters lying within the 'like slightly' to 'like moderately' classification.…”

“…Meatballs are restructured meat products made from ground meat which is typically mixed with starch and some seasonings and formed into round balls (as big as a Ping-Pong ball) and boiled until well cooked [1]. This meatball is very popular among Asian consumers, including Indonesian consumers across all social classes [2]. A search on YouTube on 1 June 2021 with the keyword 'bakso', an Indonesian term for meatball, resulted in a hit on numerous videos on this food product; one of these had been watched at least 5.8 million times, indicating how popular this meat product is (https://www.youtube.com/watch?v=BJpGEtyVCII (accessed on 1 June 2021)).…”