Effect of Oat Flour and Cabbage on Technological Properties of Chicken Meatballs

In recent years, investigations have been carried out to improve the functional value of meat products through the introduction of dietary fibre (DF). The addition of dietary fibre in meat products contributes to the fabrication of products that enhance physiological functions. The present study was conducted to fortify chicken meatballs with Oats (Avena sativa) and Cabbage (Brassica oleracea) as a source of dietary fibre. Oat flour and cabbage were incorporated at the levels of 1.5 %, 2.5 % and 3.5 % (w/w) for the preparation of meatballs. Moisture content, product pH, emulsion stability and technological properties like cooking yield, water absorption capacity and oil absorption capacity of the final product were studied. The results revealed that cooking yield increased on the addition of oat flour and cabbage (p≤0.05). There was no significant change in product pH, and in sensory attributes at the level of 2.5% incorporation. Overall technological properties and sensorial analysis of these products were found to be higher than control. Thus, the inclusion of oat flour and cabbage at the level of 2.5 % to chicken meatballs had significantly increased the crude fibre from control 14.053+0.021 to 4.727±0.015% in T2, representing a l6.62% increase in fibre content, that also showed higher desirability in sensorial analysis.