Sains Malaysiana 50(8)(2021): 2219-2228
http://doi.org/10.17576/jsm-2021-5008-07
Different Maturities and Varieties of Coconut (Cocos
nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs
(Perbezaan Tahap
Kematangan dan Jenis Isi Kelapa (Cocos
nucifera L.) sebagai Pengganti Lemak dalam Bebola Daging Rendah Lemak)
SITI
KHADIJAH KHALID1, MOHAMMAD RASHEDI ISMAIL-FITRY1*, MASNI
MAT YUSOFF1, HANI HAFEEZA HALIM2, AHMAD HANIFF JAAFAR2 & NUR IZZAH ARIFAH ZARUL ANUAR1
1Department of Food Technology, Faculty of
Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang,
Selangor Darul Ehsan, Malaysia
2Department of Food Science, Faculty of Food
Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul
Ehsan, Malaysia
Received: 25 March 2020/Accepted:
20 December 2020
ABSTRACT
Meatball
is a popular meat product in Malaysia but it has high-fat content that could
often bring health problems such as non-communicable diseases. This study aimed
to produce replaced-fat meatballs using coconut flesh with three different
varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and
matured). Meatballs with animal fat were used as control. All samples were
analysed for the proximate composition, cooking yield, water holding capacity
(WHC), texture and sensory properties. Two-way ANOVA was conducted to determine
the interaction between the maturity and variety of the coconut for all
parameters with post-hoc analysis to observe the significant difference
(p<0.05). The maturity and variety of coconuts showed significant
interactions (p<0.05) in affecting most of the meatball properties. Young
coconuts were superior to mature coconut with better cooking yield (p<0.05),
texture and sensory properties. Meatballs with young Pandan had the highest
moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall
sensory acceptance. Meatballs with young MYD had low fat content (3.50%)
(p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with
a high score of the colour (7.13) taste (7.17), texture (7.30) and overall
acceptability (7.03) for the sensory properties. Since both young Pandan and
young MYD managed to reduce the fat content in the meatballs as compared to the
control sample and other treatments while maintaining the quality
characteristics of the meatballs, both can be concluded to have potential as
the fat replacers in the production of reduced-fat meatballs.
Keywords: Coconut
flesh; fat replacer; low-fat meatballs; mature coconut; young coconut
ABSTRAK
Bebola daging
adalah produk daging yang popular di Malaysia tetapi ia mempunyai kandungan
lemak yang tinggi dan boleh membawa masalah kesihatan seperti penyakit tidak
berjangkit. Kajian ini bertujuan untuk menghasilkan bebola daging dengan lemak
gantian berasaskan tiga jenis isi kelapa yang berbeza (iaitu MAWA, MYD dan
Pandan) pada dua tahap kematangan (muda dan matang). Bebola daging dengan lemak
haiwan digunakan sebagai sampel kawalan. Semua sampel dianalisis untuk
komposisi proksimat, hasil memasak, daya tahan air (WHC), sifat tekstur dan
deria. ANOVA dua hala dijalankan untuk menentukan interaksi antara kematangan
dan kepelbagaian jenis kelapa untuk semua parameter dengan analisis post-hoc
untuk menilai perbezaan yang signifikan (p<0.05). Kematangan dan jenis
kelapa menunjukkan interaksi yang signifikan (p<0.05) dalam mempengaruhi
sebilangan besar sifat bebola daging. Kelapa muda adalah lebih baik daripada
kelapa matang dengan keputusan yang lebih baik untuk hasil memasak (p<0.05),
sifat tekstur dan deria. Bebola daging dengan kelapa Pandan muda mempunyai
kandungan kelembapan tertinggi (p<0.05) (71.78%), rendah lemak (3.56%)
(p<0.05), dan penerimaan deria secara keseluruhan yang baik. Bebola daging
dengan kelapa MYD muda mempunyai kandungan lemak yang rendah (3.50%)
(p<0.05), daya tahan air yang tinggi (52.11) (p<0.05), warna merah yang
tinggi (6.09) (p<0.05) dengan skor yang tinggi untuk warna (7.13 ) rasa
(7.17), tekstur (7.30) dan penerimaan keseluruhan (7.03) untuk penilaian sifat
deria. Oleh kerana kedua-dua kelapa Pandan muda dan MYD muda berjaya
mengurangkan kandungan lemak dalam bebola berbanding dengan sampel kawalan dan
sampel yang lain di samping mengekalkan ciri-ciri kualiti bebola daging,
kedua-duanya dapat disimpulkan berpotensi sebagai pengganti lemak dalam
penghasilan bebola daging rendah lemak.
Kata kunci: Bebola daging rendah lemak; isi kelapa; kelapa matang; kelapa muda; pengganti lemak
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*Corresponding author; email: ismailfitry@upm.edu.my
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