Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

Abstract

The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as affected by addition of date seeds powder (DSP) at different levels (0, 4, 8, 12 and 16%) from total formula of beef meatballs. The chemical composition (moisture, crude protein, fat, ash, crude fiber and total carbohydrates), antioxidant properties (total polyphenols, total flavonoids and antioxidant activity), physical properties (water holding capacity, PH and color properties (lightness (L), redness (a) and yellowness (b) values), cooking quality (cooking yield, cooking loss, moisture retention and fat absorption), sensory evaluation of meatball samples were measured. It could be noticed that the DSP have a higher content of crude fiber, total phenolic contents and Antioxidant activity led due to a higher increase theses contents in beef meatballs by increasing replacement levels (4 to 16%). Also caused improvement in water holding capacity, a and b values, cooking yield and moisture retention, while caused reduced in fat content, L values, cooking loss and fat absorption of beef meatball samples containing DSP. Also, the addition of DSP up to 12% in produce beef meatball samples noticed any negative effects on the organoleptic criteria. General, it could be observed that, the DSP has a good sources of crude fiber, antioxidant properties and useful addition of DSP in ingredients up to 12% for fortification of produced the beef meatball and other meat products without any negative effects on the organoleptic characteristics. For these reasons, it can be provide various benefits in meatballs production.