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