Use of artichoke leaves in meatballs as a functional product

Abstract EN

Numerous studies have been demonstrated the beneficial effects of dietary fiber (DF) consumption in prevention heart disease, cancer, cholesterol, lipid regulation of glucose absorption, insulin secretion and constipation.

Meats are undoubtedly major source of proteins with high biological value.

However, most of the meat products are deficient in fiber.

The aim of this study was to use artichoke leaves (AL) (Cynara scolymus L.) in meatballs to reduce the caloric content by fat substitution.

Meatballs were prepared from meat fortification with four different level of artichoke leaf powder "AL" (2.5, 5, 7.5, and 10 %).

The results revealed that the meatballs were high contained in fiber, protein and low amount low in fats.

The sensory evaluation of the meatballs gives acceptable sensory result in levels 2.5 and 5% AL, while 7.5 and 10% meatballs of AL were less acceptability.

As well as study of texture properties in supplemented meatballs indicated that adding AL in meatball showed the highest effect on firmness, chewiness and gumminess , no significant differences between springiness and resilience.

While showed significant decrease differences between cohesiveness, Meatballs containing artichoke leaves had lower of saturated fatty acids and higher of unsaturated fatty acids compared to the control and there was a significant increase in unsaturated fatty acids by the addition of fiber through artichoke leaves.

It can be recommended that the necessity to adding 2.5, 5, 7.

5 and 10% of artichoke leaves when making meatballs, to increase the meatballs' content of dietary fiber and protein and decrease their saturated fat content, which reflects the importance of consumption for patients with hyperlipidemia.