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

Abstract

Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.

The potential of goat meat as a nutrition source for schoolchildren

“…Currently, goat meat does not have a wide range of consumers in the Republic of Kazakhstan. However, active scientific research on using this type of raw meat in the industry is already underway in the world and has great prospects in the domestic market [2], [3], [4], [5], [6], [7], [8]. Regarding taste, goat meat is not inferior to mutton [9].…”

Effects of desalination brine on the fecundity of brine shrimp Artemia franciscana fed on rice bran

“…It can be a functional and nutritious supplement (Devi et al, 2021). It is also used as one of the carbohydrate fillers in some healthy foods, where it is an inexpensive filler (Sujarwanta et al, 2021). Sorgeloos et al (1980) and Vanhaecke and Sorgeloos (1989) studied the effect of rice bran in comparison to microalgae Dunaliella on the length of Artemia within seven days; the results showed that the rice bran gave higher results.…”