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

Abdel-Maksoud, Badr saeid; El-Waseif, Mohammed Abd El-Moniem; fahmy, hany mohammed; Abd-Elazim, Essam Ismail; Shaaban, Hamdy Abdel-Gawaad

doi:10.21608/ejchem.2022.117742.5307

	Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs
Egyptian Journal of Chemistry
Article 57, Volume 65, Issue 11, November 2022, Page 627-640 PDF (559.85 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.117742.5307
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Authors
Badr saeid Abdel-Maksoud ¹; Mohammed Abd El-Moniem El-Waseif ²; hany mohammed fahmy³; Essam Ismail Abd-Elazim¹; Hamdy Abdel-Gawaad Shaaban ⁴
¹Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University
²Food Science and Technology Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt.
³Food science and technology Department, Faculty of Agriculture, Al-Azhar university, Cairo, Egypt
⁴El-Behoose St. Dokki Giza Egypt
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.
Keywords
Date Seeds Powder; Quality Criteria; Antioxidant Compounds; Beef Meat Ball


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