Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs

Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP (4% fat + 2% CF + 3% AP), formula with 6% AP (2% fat + 1% CF + 6% AP) and formula with 9% AP (0% fat + 0% CF + 9% AP). The production of AP was carried out by using spray dryer. Proximate analysis, cooking yield, fat retention, juiciness, colour, texture profile analysis and sensory test were carried out to analyse the new formulated meatballs. The fat contents were decreased as the AP in the meatballs increased with 0% AP (2.43% fat), 3% AP (2.38% fat), 6% AP (2.24% fat) and 9% AP (2.15% fat). The moisture content in meatballs was decreased with the increased of AP substitution, respectively. The protein and ash contents were increased as the AP percentage in meatballs increased. Cooking yield showed some decrement with the cooked meatballs compared to the uncooked meatballs, while the juiciness showed higher value as the amount of AP increased in each meatballs formulation. The colour analysis showed that L*(lightness) was reduced (p>0.05) when the AP percentage increased, while no significant differences (P>0.05) were observed for the a*(redness) and b*(yellowness). Hardness, cohesiveness, gumminess, and chewiness have no significant differences (p>0.05) for all the samples, except for springiness. Meatballs with 3% AP could be an ideal formulation for reduced fat meatballs as it has similar sensory preference compared to the original meatballs.

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