Physicochemical and sensory characteristics of low fat meatballs with added wheat bran

Wheat bran was used as a fat substitute in the production of meatballs. The effect of wheat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical, weight losses and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% wheat bran addition. Control samples were formulated with 10% fat addition. Meatballs containing wheat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% wheat bran had the highest ash, protein contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was significant difference among the meatball samples in respect to sensory properties and control samples had higher acceptability than the other meatball samples.