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

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

Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% <i>wt/wt</i>) 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 w...

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Bibliographic Details
Main Authors: Rio Olympias Sujarwanta, Michel Mubiayi Beya, Desi Utami, Jamhari Jamhari, Edi Suryanto, Ali Agus, Heather Eunice Smyth, Louwrens Christiaan Hoffman
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
rice bran
tapioca
goat
meatball
starch
Online Access:https://www.mdpi.com/2304-8158/10/8/1940
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spelling doaj-a26cfc5aba5145b0a6daa4a6d82864722021-08-26T13:45:40ZengMDPI AGFoods2304-81582021-08-01101940194010.3390/foods10081940Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’Rio Olympias Sujarwanta0Michel Mubiayi Beya1Desi Utami2Jamhari Jamhari3Edi Suryanto4Ali Agus5Heather Eunice Smyth6Louwrens Christiaan Hoffman7Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, AustraliaSchool of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, AustraliaDepartment of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, AustraliaMeatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% <i>wt/wt</i>) 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.https://www.mdpi.com/2304-8158/10/8/1940rice brantapiocagoatmeatballstarch
collection DOAJ
language English
format Article
sources DOAJ
author Rio Olympias Sujarwanta
Michel Mubiayi Beya
Desi Utami
Jamhari Jamhari
Edi Suryanto
Ali Agus
Heather Eunice Smyth
Louwrens Christiaan Hoffman
spellingShingle Rio Olympias Sujarwanta
Michel Mubiayi Beya
Desi Utami
Jamhari Jamhari
Edi Suryanto
Ali Agus
Heather Eunice Smyth
Louwrens Christiaan Hoffman
Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
Foods
rice bran
tapioca
goat
meatball
starch
author_facet Rio Olympias Sujarwanta
Michel Mubiayi Beya
Desi Utami
Jamhari Jamhari
Edi Suryanto
Ali Agus
Heather Eunice Smyth
Louwrens Christiaan Hoffman
author_sort Rio Olympias Sujarwanta
title Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
title_short Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
title_full Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
title_fullStr Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
title_full_unstemmed Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
title_sort rice bran makes a healthy and tasty traditional indonesian goat meatball, ‘bakso’
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2021-08-01
description Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% <i>wt/wt</i>) 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.
topic rice bran
tapioca
goat
meatball
starch
url https://www.mdpi.com/2304-8158/10/8/1940
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