Qulity hrteristis of low-ft met lls s ffeted y dte seed powder, whet germ nd pumpkin flour ddition Adll Sleh Mhdy Ammr 1*, El-Syed Ati Ad El-Hdy 2 nd Mohmed Mostf Ad El-Rzik 2,3 1 Food Siene Deprtment, Fulty of Agriulture, Ciro University, Giz, Egypt 2 Food Siene nd Humn Nutrition Deptrtment Agriulture nd Veteriry Mediine College, Qssim University, Qssim, Kingdom of Sudi Ari 3 Food Siene Dept., Fulty of Agri., Ain Shms University, Shour El-Keim, Egypt Corresponding uthor*: dllmmr@yhoo.om ABSTRACT This study ws performed to evlute the qulity hrteristis of low- ft met lls s ffeted y dte seed powder, whet germ nd pumpkin flour ddition. The prepred met ll smples ontined dte seed powder, whet germ nd pumpkin flour s ft repler with rtio of 25, 50 nd 75% of niml ft used nd ooked y two ooking methods (frying nd rosting). Chemil omposition, wter holding pity (WHC) nd oil inding pity (OBC) of rw mterils were studied. The ooking qulity, WHC, olor prmeters nd sensory hrteristis of the prepred met ll smples were determined. The ooking yield of the fried or rosted met ll smples ws inresed (84.51 to 93.75 nd 80.62 to 86.85%, respetively) in omprison to ontrol smple. While, ooking loss of the fried or rosted met ll smples ws deresed. Lightness (L), redness () nd yellowness () were signifintly different (p 0.05) mong the different prepred met ll smples (unooked nd ooked). No signifint differene (p 0.05) in sensory properties etween ontrol met ll smple nd the prepred met ll smples. Dte seed powder, whet germ nd pumpkin flour ould e used s ft repler within the different investigted levels in prepring met ll smples without ny negtive effets on the sensory hrteristis of the resulted produt. Key words: Met lls, low ft, qulity produts, whet germ NTRODUCTION The inresing onerns for helth led the efforts mde y the food tehnologists to develop new foods with positive helth enefits. Oesity, rdiovsulr disese, stroke, nd ner hve een implited with high ft intke in exess of ody needs. Nutritionl guidelines suggest tht dietry ft should provide etween 15 nd 30 perent of totl lories nd tht sturted fts should e limited etween 0 nd 10 perent of lori intke (WHO 1990). Replement of ft with dded wter, ddition of rohydrte or protein sed ft mimeti nd use of syntheti ft sustitutes is promising tehnologies for reduing ft (Mlliket l., 2009). Food proessing y-produts my still vlule sustnes suh s fiers, pigments, sugrs, orgni ids, flvors, ntiteril (Snhez- Zpt, et l., 2011) nd ntioxidnts sustnes, (Blsundrm et l., 2005). Vrious ingredients hve een used to improve the qulity of met lls suh s rye rn (Yilmz, 2004), whet rn (Yilmz, 2005), rie rn (Hung et l., 2005), legume flour (Serdroglu et l., 2005), whey powder (Serdroglu, 2006), sodium lginte (Kumr et l., 2007) nd ssv, orn, whet, sgo nd potto flour (Ikhls et l., 2011). The whet germ is y-produt resulting from whet milling. The whet germ provides three times s muh protein, seven times s muh ft, fifteen times s muh sugrs nd six times s muh minerl ontent thn does whet flour, (Ro et l., 1980).The whet germ is rih in nutrients suh s minerls (i.e., mgnesium, zin, phosphorus) nd vitmins (i.e., toopherols, pntotheni id, thimine), (Ford- Mrtin, 2005). Pumpkins (Cuurit mosht) re sweet when fully mture with yellow or ornge flesh. (Sirohi et l., 1991). Pumpkins re onsumed in mny wys i.e., fresh, ooked, stored frozen, nned (Figueredo et l., 2000), dried (Yusipov et l., 1992), fermented (Miyzki et l., 1996) nd jm (Teoti, 1992). Pumpkin n e milled into flour with good flvor, sweetness nd yellow-ornge olor. It is used with erel flour for mking kery produts, soups, sues, instnt noodle nd s nturl oloring gent in pst (See et l., 2007). Pumpkin is rih in rotene, petin, minerl slts, vitmins nd other sustnes enefiil to helth, (Jun et l., 2006 nd Sojk nd Głowki, 2010). There is lk of informtion out the enrihment of protein-sed foods with pumpkin flour nd the nutritious erel nd dte y-produts suh s whet germ nd dte seed flour, therefore, the urrent investigtion ws performed to evlute the Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 175
effets of dding vrious levels of dte seed powder, pumpkin flour nd whet germ s ft replers on different qulity hrteristis of prepred met lls. MATERIALS AND METHODS Preprtion of dte seeds powder Dte seeds were kindly otined from Al-Sudi Dte Ftory, Qssim, Kingdom of Sudi Ari. Dte kernels were dried in n oven t 50º C overnight, milled to pss through 1mm sieve using l. Mill, pkged in losed jrs nd stored t 18 C until use. Pumpkin flour preprtion The fresh pumpkins were lened, peeled, removed of seeds, slied into piees 1 m thik, nd then wshed in old wter. The slies were dried t 60 C in hotir dryer overnight. The dried pumpkin ws milled y lortory milling, then sieved through 50-mesh sreen. The resultnt flour ws pked in polyethylene gs nd stored t 18 C until use. Whet germ Whet germ ws otined from Grins Silos nd Flour Mills Assoition, Qssim rnh, Qssim, Sudi Ari. Whet germ ws pked in polyethylene gs nd stored t 18 C until use. Chemil nlysis Protein, sh nd lipid ontents of dte seed powder, pumpkin flour nd whet germ were determined ording to AOAC (2007). Totl rohydrtes were determined y differenes. Wter holding pity nd ft inding pity of rw mterils Wter holding pity (WHC) nd oil inding pity (OBC) of dte seed powder, pumpkin flour nd whet germ were mesured using modified method of Wng nd Kinsell (1976). Wter or ft sorption ws initilly rried out y weighing entrifuge tue ontining 0.5 g of different forementioned smples, dding 10 ml of wter or orn oil, nd mixing on vortex mixer for 1 min to disperse the smple. The ontents were left t mient temperture for 30 min with intermittent shking for 5se every 10 min nd entrifuged (Model # Z383K, HERMLE-Ntionl Lnet Compny, Woodridge, NJ. USA) t 3500 rpm (6000 x g) for 25 min. After the superntnt ws dented, the tue ws weighed gin. WHC nd OBC were lulted s follows: WHC (%) = wter ound (g)/ initil smple weight (g) OBC (%) = ft ound (g)/initil smple weight (g) Ingredients of met lls nd preprtion method Beef met rw mteril nd ingredients (slt, umin, onion, grli, nd lk pepper) were otined from lol mrket. Met lls were proessed ording to the onventionl formul. Smples were prepred using 65% mined eef met, 15% ft, 7.5% strh, 10% wter, 2.5% spies with the following reipe, (lk pepper 1 gm, umin 0.4 gm, slt 2 gm, onion 3 gm, grli 0.5 gm nd spies mixture 0.5 gm). The met, ft, spies, strh nd wter were mixed together y hnd to otin homogenized dough. The met lls were then formed y hnd then pled etween interlefing diss nd seled in plstis gs. After pkging the met lls smples were stored under hilling onditions (4 C±2) until nlysis. To evlute the effet of different ingredients (dte seed powder, whet germ mel nd pumpkin flour) used in this study s ft repler on qulity hrteristis of prepred met ll smples, niml ft used in mnufture of met lls ws prtilly repled y 25, 50 nd 75% of forementioned ft replers ingredients. Control smple ws formulted to hve 10% niml ft. Different prepred met lls smples were ooked y two ooking methods first ws rosting nd the seond ooking methods ws flsh frying into sunflower oil. The ooking nd sensory properties of the ooked met lls smples were studied. Wter holding pity of met ll smples Wter Holding Cpity (WHC) of different prepred met ll smples were mesured ording to the method of Volovisky & Kelmen, (1962). Met lls olor Lightness (L), red ontent () nd yellow ontent () vlues of different prepred met ll smples were determined y using Hunter L olor mesurement system (Hunter L, Colorflex, Hunter Assoites lortory, USA). Cooking yield nd ooking loss The met lls smples were weighted efore ooking y frying or rosting method nd then llow ooling to room temperture. After ooling, the ooked met lls were reweighted nd the ooking loss lulted ording to Lee et l., (2008) s follows: Cooking loss (g/100g) = Wr - W 100 / Wr Where: Wr: the weight of rw met lls (g). Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 176
W: the weight of ooked met lls (g). Cooking yield of different met ll smples were mesured y differenes ooking loss from 100. Sensory evolution The sensory evlution ws determined y serving wrm met lls smples to 10 fmilir pnelists. Pnelists using hedoni sle of 1-10 evluted the following prmeters: Apperne, olor, odor, tste, tenderness, juiiness nd over ll eptility s follows: 10 the most liked, 5 uneptle mrgin nd 1 the most disliked. All neessry preutions were tken to ensure tht eh pnelist mde n independent judgment. Sttistil nlysis Dt were expressed s the mens ± SD. Sttistil nlysis ws rried out using one wy nlyses of vrine, ANOVA (Ro, nd Blne, 1985). RESULTS AND DISCUSSION Proximte hemil omposition, WHC nd OBC of rw mterils The results of proximte hemil nlysis nd funtionl hrteristis (wter holding pity nd oil inding pity) of dte seed powder, whet germ nd pumpkin flour were presented in Tle (1). Protein ontent of the forementioned mterils ws 6.46, 28.28 nd 7.40%, respetively. In the sme time, ft nd sh ontents of dte seed powder, whet germ nd pumpkin flour were 6.81, 10.44, 3.78% nd 1.50, 5.27, 6.05%, respetively. Totl rohydrtes ontent ws 85.32, 56.01 nd 82.77% for dte seed powder, whet germ nd pumpkin flour, respetively. The forementioned dt were in the sme line with those otined y Al-Frsi et l., (2007), Selew nd Shleining (2011) nd Trzi et l., (2012).Aility of different ingredients used s ft repler s dte seed powder, whet germ nd pumpkin flour for inding wter nd oil (WHC nd OBC) ws very importnt s these funtionl properties ffeting the different qulity hrteristis of finl produt. The results in Tle (1) showed WHC nd OBC of dte seed powder, whet germ nd pumpkin flour. Pumpkin flour hs WHC signifintly higher (7.01 g wter/g smple) thn dte seed powder (3.37 g wter/g smple) nd whet germ (3.05 g wter/g smple), in the sme time there is no signifintly differenes (p 0.05) of WHC etween dte seed powder nd whet germ. So, pumpkin flour ould e used s thikening gent in liquid nd semi-liquid foods (Selew nd Shleining, 2011).From the sme tle it ould e notied tht, OBC of forementioned ingredients were signifintly differenes (p 0.05) s whet germ hs higher vlue (2.69 g oil/g smple) thn dte seed powder (2.05 g oil/g smple) nd pumpkin flour (1.69 g oil/g smple). Cooking qulity nd WHC of met ll smples Cooking yield nd ooking loss of different prepred met ll smples ontined dte seed powder, whet germ nd pumpkin flour s ft repler with rtio of 25, 50 nd 75% of niml ft used nd ooked y two ooking methods (frying nd rosting) were presented in Tle (2). As generl ooking yield ws inresed nd ooking loss deresed of prepred met ll smples nd ooked y frying or rosting methods s dte seed powder, whet germ nd pumpkin flour were used s ft repler. Cooking yield vlues of ontrol met ll smples ontined 100% niml ft ooked y frying or rosting method were 82.19 nd 78.29%, respetively, in the sme time ooking loss vlues were 17.81 nd 21.70%, respetively. The higher ooking yield of fried met ll smples in omprison to rosted smples ould e due to tht rosting method led to more loss wter nd ft ontents thn frying ooking method, this oservtion ws lso notied in different prepred met ll smples ontined different investigted ingredients used s ft repler in this study. Also, the loss of wter nd ft due to the shrinking proess of met protein (denturtion) during the ooking proess (Serdroglu et l., 2005). Aording to the results of ooking hrteristis of prepred met ll smples ontined dte seed powder, whet germ nd pumpkin flour used s ft repler, it ould e notied tht, ooking loss nd ooking yield of prepred smples were signifintly differenes (p 0.05) nd in the sme time ooking loss ws deresed nd ooking yield inresed s the level of dte seed powder, whet germ nd pumpkin flour ws inresed. The highest ooking yield (lowest ooking loss) ws notied for prepred met ll smples y repling niml ft with 25, 50 nd 75% of pumpkin flour nd ooked y frying method, s their vlues of ooking yield were 91.65, 92.67 nd 93.75%, respetively, this my e due to pumpkin flour ws le to hold exess wter (Selew nd Shleining, 2011). On the other hnd, ooking yield of other prepred met ll smples y repling niml ft with 25, 50 nd 75% of dte seed powder nd whet germ nd ooked y the sme ooking method were 85.44, 86.35, 87.33% nd 84.51, 85.45, 85.82%, respetively. Positive effets of dte seed powder, whet germ nd pumpkin flour on deresing ooking loss of prepred met ll smples were notied inditing the ility of different forementioned ingredients s ft replers to ind wter nd ft. This oservtion ould e relted to the funtionl hrteristis of dte seed powder, whet Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 177
Tle 1: proximte hemil omposition, wter holding pity nd oil inding pity of dte seed powder, whet germ nd pumpkin flour on dry weight sis Constituents % Protein Ft Ash Totl Smples rohydrtes* DS* 6.46 6.81 1.50 85.23 WHC g/g 3.37 ±0.18 2.05 ±0.09 WG 28.28 10.44 5.27 56.01 3.05 ±0.28 2.69 ±0.16 PK 7.40 3.78 6.05 82.77 7.10 ±0.15 1.69 ±0.13 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition, * Totl rohydrte otined y differene. WHO= wter holding pity. OBC=oil inding pity, Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level OBC g/g Tle (2): Cooking qulity of met ll smples s ffeted y dte seed powder, whet germ nd pumpkin flour ddition Fried met lls Rosted met lls Met ll Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 PK 50 PK 57 Cooking yield % Cooking loss % Cooking yield % Cooking loss % 82.19 h ±0.38 17.81 ±0.38 78.29 h ±0.46 21.70 ±0.46 f fg 85.44 ±0.41 14.55 ±0.42 81.34 ±0.11 18.65 ±0.11 e d e d 86.35 ±0.12 13.74 ±0.22 82.06 ±0.29 17.94 ±0.29 87.33 d ±0.22 12.66 e ±0.22 83.19 d ±0.41 16.80 e ±0.41 g g 84.51 ±0.39 15.48 ±0.39 80.62 ±0.67 19.37 ±0.67 f fg 85.45 ±0.15 14.55 ±0.15 81.35 ±0.36 18.65 ±0.35 85.82 ef ±0.18 14.18 d ±0.18 82.43 e ±0.37 17.57 d ±0.37 f f 91.65 ±0.75 8.34 ±0.73 84.02 ±0.22 15.98 ±0.23 g g 92.67 ±0.39 7.33 ±0.39 85.48 ±0.71 14.51 ±0.71 93.75 ±0.43 6.25 h ±0.41 86.85 ±0.33 13.15 h ±0.33 LSD(5%) 0.654 0.659 0.739 0.738 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 178
Tle 3: Wter holding pity of met ll smples s ffeted y dte seed powder, whet germ nd pumpkin flour ddition WHC of met ll g/g Ft repler ingredients Control DS* WG PK 100% niml ft 25% 50% 75% 25% 50% 75% 25% 50% 75% 1.36 e ±0.20 3.15 d ±0.43 3.70 ±0.32 4.72 ±0.10 3.09 d ±0.26 3.94 ±0.19 4.60 ±0.03 4.54 ±0.35 4.82 ±0.17 5.40 ±0.37 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition, Mens with different letters re signifintly different t the 5 % level. Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 179
Tle 4: Color prmeters of unooked, fried nd rosted met ll smples s ffeted y dte seed powder, whet germ nd pumpkin flour ddition Color prmeters smples Unooked met lls Fried met lls Rosted met lls L* L L Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 37.04 d ±0.17 6.36 ±0.22 11.57 ±0.29 23.54 h ±0.21 6.81 ±0.32 8.13 d ±0.12 35.10 ±1.18 3.97 e ±0.13 9.63 ±0.10 41.63 ±0.45 5.03 e ±0.36 11.73 ±0.37 33.70 ±0.14 5.47 e ±0.15 9.85 ±0.28 33.97 d ±0.50 4.32 de ±0.20 8.96 d ±0.20 36.52 e ±0.26 6.60 ±0.26 11.89 ±0.20 25.75 f ±0.30 5.45 e ±0.21 7.39 e ±0.16 35.37 ±0.71 4.82 ±0.28 8.73 de ±0.15 32.15 f ±0.29 7.49 ±0.31 9.69 d ±0.16 24.56 g ±0.28 4.97 f ±0.34 6.32 f ±0.11 33.79 d ±0.05 4.63 d ±0.15 6.91 g ±0.19 37.70 ±0.12 5.60 d ±0.15 11.97 ±0.26 30.12 ±0.13 7.03 ±0.06 11.23 ±0.28 36.41 ±0.33 3.08 fg ±0.08 8.65 e ±0.09 40.97 ±0.13 5.21 de ±0.20 11.68 h e ±0.12 23.73 ±0.34 6.69 ±0.15 7.66 ±0.21 35.66 f f ±0.27 3.44 ±0.10 7.89 ±0.23 41.47 ±0.23 4.44 f ±0.10 11.91 d d ±0.18 29.01 ±0.37 6.18 ±0.28 10.22 ±0.11 42.70 g ±0.45 2.89 ±0.20 10.11 ±0.03 37.30 d ±0.37 6.16 ±0.17 11.89 d ±0.19 30.59 ±0.22 6.01 ±0.13 11.29 ±0.20 35.12 d ±0.02 4.42 ±0.16 9.71 ±0.14 PK 50 PK 75 37.17 d ±0.14 7.63 ±0.22 13.43 e ±0.59 27.00 ±0.15 9.53 ±0.23 10.06 ±0.06 35.13 ±0.10 5.96 ±0.55 10.79 ±0.04 36.86 de ±0.28 5.27 de ±0.15 14.15 e ±0.08 26.77 ±0.27 8.18 ±0.27 9.82 ±0.19 32.74 e ±0.34 6.78 ±0.32 10.03 ±0.16 LSD(5% ) 0.46 0.39 0.48 0.44 0.39 0.32 0.88 0.43 0.25 DS=dte seed, WG= whet germ, PK=pumpkin. L* vlue is mesure of lightness rnging from 0(lk) to 100(white), the * vlue rnges from -100(greenness) to +100(redness) nd the * vlue rnges from -100(lueness) to +100(yellowness). Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level. 180 Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185
Tle 5: Sensory evlution of the fried met ll smples produed from dte seed powder, whet germ nd pumpkin flour Met ll Apperne Color Odor Tste Tenderness Juiiness Overll eptility Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 PK 50 PK 75 8.6 ±0.54 8.6 ±1.14 16.6 ±1.34 16.6 ±1.34 8.0 ±1.00 8.6 ±0.54 18.2 ±0.83 7.6 ±0.89 8.2 ±1.09 16.8 ±0.88 17.0 ±1.00 7.6 ±0.54 8.2 ±0.44 18.2 ±1.30 7.6 ±0.89 7.8 ±0.83 17.2 ±1.48 15.8 ±0.44 7.6 ±1.34 7.8 ±0.83 17.6 ±0.89 7.6 ±0.54 8.2 ±0.83 16.8 ±1.09 16.6 ±0.89 8.2 ±1.09 7.8 ±0.83 17.8 ±0.83 8.8 ±0.44 9.4 ±0.54 18.0 ±0.70 18.2 ±0.44 8.6 ±0.54 8.4 ±0.54 18.6 ±0.54 9.0 ±0.70 9.0 ±0.70 17.2 ±0.44 17.6 ±0.89 8.4 ±0.54 8.2 ±0.44 17.8 ±0.83 8.6 ±0.89 8.8 ±0.83 17.4 ±0.54 17.6 ±0.89 8.6 ±0.89 8.6 ±0.89 18.2 ±1.30 8.4 ±1.14 8.4 ±0.89 16.6 ±1.14 16.8 ±1.78 7.6 ±1.51 7.6 ±1.51 16.6 ±1.67 8.0 ±1.41 8.2 ±1.30 17.0 ±2.12 16.8 ±1.78 8.0 ±1.41 8.0 ±1.41 17.2 ±1.30 8.2 ±0.83 8.6 ±1.34 17.4 ±1.81 16.8 ±1.09 8.0 ±0.70 8.0 ±0.70 17.2 ±1.30 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level. Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 181
Tle 6: Sensory evlution of the rosted met ll smples produed from dte seed powder, whet germ nd pumpkin flour Met ll smples Apperne Color Odor Tste Tenderness Juiiness Overll eptility Control DS 25* DS 50 DS 75 WG 25 WG 50 WG 75 PK 25 PK 50 PK 75 8.2 ±1.30 8.4 ±1.14 16.8 d ±1.09 16.4 ±1.34 8.2 ±0.83 7.6 ±0.89 17.0 ±1.00 8.4 d ±1.14 8.2 ±1.30 15.8 ±1.48 16.4 ±0.89 7.8 ±0.83 7.8 ±0.83 17.4 ±0.54 7.4 d d d de ±0.89 7.4 ±0.89 15.6 ±0.89 16.4 ±0.89 7.2 ±0.44 7.4 ±0.54 16.2 ±0.83 7.4 d de d de ±0.89 7.4 ±0.54 14.8 ±1.09 15.4 ±0.54 6.8 ±0.44 6.8 ±0.44 15.4 ±0.54 8.4 ±0.54 8.6 ±0.54 17.6 ±0.89 17.4 ±0.54 8.4 ±0.54 8.2 ±0.44 17.6 ±0.54 d 9.0 ±1.00 9.0 ±1.00 16.4 ±0.54 16.8 ±1.09 7.6 ±0.89 7.6 ±0.89 17.2 ±0.44 d de d 7.8 ±0.83 8.2 ±0.44 15.6 ±0.54 15.2 ±0.44 7.6 ±0.54 7.4 ±0.54 16.6 ±1.34 d e d e 7.8 ±0.44 7.8 ±0.44 15.4 ±0.54 15.0 ±0.00 7.0 ±0.00 7.0 ±0.00 15.2 ±0.44 de d 8.6 ±0.54 8.0 ±0.70 15.8 ±0.44 15.8 ±1.09 8.0 ±1.00 7.8 ±1.09 16.4 ±0.89 8.6 ±0.54 8.2 ±0.44 16.8 ±1.09 16.6 ±1.51 8.4 ±0.89 8.0 ±1.00 16.6 ±1.34 *DS=dte seed, WG= whet germ, PK=pumpkin. Men ± stndrd devition Mens followed y different supersripts (within olumns) re signifintly different t the 5 % level Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 182
germ nd pumpkin flour e.g. WHC nd OBC s their results were presented in Tle (1). From the sme tle it ould e notied tht, ooking loss nd ooking yield of prepred met ll smples nd ooked y rosting method hd the sme forementioned oserved trend s ooking yield of prepred met ll smples ontined 25, 50 nd 75% of pumpkin flour s niml ft repler ws 84.02, 85.48 nd 86.85%, respetively. In the sme time, ooking yield of other prepred met ll smples y repling niml ft with 25, 50 nd 75% of dte seed powder nd whet germ nd ooked y the sme ooking method were 81.34, 82.06, 83.19% nd 80.62, 81.35, 82.43%, respetively. The ooking yield vlues were lower thn those otined y Hung et l., (2005) in high ft met lls (rnged etween 101.57 nd 103.84 %) or in low ft met lls (rnged etween 98.04 nd 102.19 %) s mentioned y Hsu nd Sun (2006). The ooking hrteristis of met produts ould e ontriuted with the funtionl hrteristis of non met ingredients (WHC nd OBC) nd their effets in the wter holding pity of finl produt. Therefore, the WHC of different prepred met ll smples ws evluted nd the results were shown in Tle (3). It ould e notied the positive effet of different studied ingredients (dte seed powder, whet germ nd pumpkin flour) used s ft repler with rtio of 25, 50 nd 75% of niml ft. The WHC of met ll smples ontined pumpkin flour were signifintly higher (p 0.05) (4.54, 4.82 nd 5.40%, respetively) thn met ll smples ontined dte seed powder (3.15, 3.70 nd 4.72%, respetively) nd ontined whet germ (3.09, 3.94 nd 4.60%, respetively), where the WHC vlue of ontrol met ll smples (100% niml ft) ws 1.36%. Color of met ll smples Color prmeters of unooked nd ooked met ll smples y frying or rosting ooking methods were showed in Tle (4). Lightness (L), redness () nd yellowness () were signifintly different (p 0.05) mong the different prepred met ll smples. Utiliztion pumpkin flour s ft repler did not signifintly ffeting (p 0.05) the L vlues in omprison to ontrol met ll smples ontined 100% niml ft nd L vlue ws round 37, on the other hnd, nd vlues of prepred met ll smples ontined different levels of pumpkin flour were signifintly differenes (p 0.05) in omprison to ontrol met ll smples s it ould e notied tht, vlues were deresed nd vlues inresed s levels of pumpkin flour inresed this result ould e due to the nturl olor of pumpkin flour (See et l.,2007). Aout the utiliztion of dte seed powder nd whet germ s ft repler in met ll smples it ould e notied tht, s level of dte seed powder inresed olor prmeters L nd were deresed nd prmeter inresed in omprison to ontrol smples. Wheres level of whet germ ws inrese, oth of L nd prmeters were inresed, on the ontrry vlue ws not signifintly ffeted (p 0.05) s the level ws inresed. Regrding to olor prmeters of fried met ll smples it ould e notied tht, utiliztion of dte seed powder s ft repler leds to signifintly derese (p 0.05) in evluted olor prmeters nd in omprison to ontrol met ll smples ontined 100% niml ft. On the ontrry, utiliztion oth of whet germ nd pumpkin flour s ft repler in prepring low ft met ll smples nd ooked y frying method leds to signifintly inrese (p 0.05) in the evluted olor prmeters L, nd therefore the prepred met ll smples hd golden red olor fter frying, these results ould e orrelted to the nturl olor of whet germ nd pumpkin flour nd the effeting of ooking method (frying). The lightness nd yellowness of low ft met lls inresed with rye rn ddition (Yilmz, 2004).The olor prmeters of rosted met ll smples were evluted nd the results were shown in the sme tle. Addition of dte seed powder s ft repler led to signifintly derese (p 0.05) in olor prmeters of L nd, on the ontrry prmeter ws signifintly inresed (p 0.05). In the sme time, the different olor prmeters (L, nd ) of prepred met ll smples ontined whet germ nd pumpkin flour nd ooked y rosting method hd the sme trend tht oserved previously in fried met ll smples. the lowest in L vlue of prepred met ll smples ontined dte seed powder ould e explined y the inresed wter retention ssoited with utiliztion dte seed in dry powder whih sored free wter within the produt, (Fernndez et l., 2005). Sensory evlution of met ll smples Sensory hrteristis of different prepred met ll smples nd ooked y frying methods were evluted nd the results were shown in Tle (5). Met ll smples were evluted for pperne, olor, odor, tste, tenderness, juiiness nd overll eptility, it ould e notied tht, there is no signifint differene (p 0.05) etween ontrol met ll smples (100% niml ft) nd met ll smples ontined different investigted ingredients (dte seed powder, whet germ nd pumpkin flour) used s ft replers within the different investigted repling levels (25, 50 nd 75%) for the different forementioned sensory hrteristis. The forementioned trends were oserved for the different sensory hrteristis of Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 183
different prepred met ll smples nd ooked y frying or rosting method s the results evident in Tle (6). Therefore, it ould e reported tht, dte seed powder, whet germ nd pumpkin flour ould e used s ft repler within the different investigted levels (25, 50 nd 75%) in prepring met ll smples without ny negtive effets on the sensory hrteristis of prepred produt. Conlusion emulsified pork met ll. Met Si., 70:613-619. 9. Ikhls, B., N. Hud nd I. Noryti. 2011. Chemil omposition nd physiohemil properties of metlls prepred from mehnilly deoned Quil met using vrious types of flour. Int. J. of Poult Si., 10 (1): 30-37. 10. Jun, H., C. Lee, G. Song nd Y. Kim. 2006. Chrteriztion of peti nd polyshrides from pumpkin peel. Leen- Wissen und-tehnol., 39:554-561. 11. Kumr, M., B.D. Shrm nd R. R. Kumr. 2007. Evlution of sodium lginte s ft repler on proessing nd shelf-life of lowft ground pork ptties.asin-aust. J. Anim. Si., 20 (4): 588-597. 12. Lee, M.A., D.J. Hn, J.Y. Jeong,J.H. Choi,Y.S. Choi nd H.Y. Kim. 2008. Effet of kimhi powder level nd drying methods on qulity hrteristis of rekfst susge. Met Si., 80(3): 708 714. 13. Mllik, E. N., K. Prhkr nd P.M.Reddy.2009. Low Ft Met Produts - An Overview. Vet. World, 9:364-366. 14. Miyzki, S., M. Otsuo, H. Aoki nd T.J. Swy. 1996. Aeti id fermenttion with quine, sprgus nd ll tht using isolted eti id teri. Jp. So. Food Si. Tehnol., 43: 858-865. 15. Ro, H. P., G. V. Kumr, R. G. C. P. Rond S.R. Shurpleker. 1980. Studies on stilistion of whet germ. Leen Wissen und Tehnol, 13, 302 307. 16. Ro, V. N. M. nd K. Blne. 1985. PC-STAT, sttistil progrms for miroomputers. Uni. of Georgi, Athens, GA, USA. 17. Selew, M. nd G. Shleining.2011. Composition, physiohemil nd morphologil hrteriztion of pumpkin flour. 11 th Int. Cong. on Engin nd Food, Athen. p.869-870. 18. Sánhez-Zpt, E., J. Fernández-López, M. Peñrnd, E. Fuentes-Zrgoz, E. Sendr nd E. Sys.2011. Tehnologil properties of dte pste otined from dte y-produts nd its effet on the qulity of ooked met produt. Food Reserh Interntionl, 44(7): 2401 2407. 19. See, E.F., W.A. Wn Ndih nd A.A. Noor Azih. 2007. Physio-hemil nd sensory evlution of reds supplemented with pumpkin flour. ASEAN Food J. 14 (2): 123-130. 20. Serdroglu, M., G. Yildiz-Turp nd K. Arodimov. 2005. Qulity of low ft met 184 Pkistn Journl of Food Sienes (2014), Volume 24, Issue 4, Pge(s): 175-185 The use of dte seed powder, whet germ nd pumpkin flour hve proved to e effetive s ft repler in produing low ft met ll smples. the pplition of different forementioned ft replers improved the physil (WHC) nd ooking hrteristis (ooking yield nd ooking loss) of prepred met ll smples. In the sme time, utiliztion the investigted ft replers ingredients ould e useful to produe low ft met ll produt without ny negtive effets on the sensory hrteristis of the produt. REFERENCES 1. Al-Frsi, M., C. Alslvr, M. Al-Aid, K. Al-Shoily, M. Al-Amry nd F. Al-Rwhy. 2007. Compositionl nd funtionl hrteristis of dtes, syrups, nd their yproduts. Food Chem. 104: 943 947. 2. AOAC. 2007. Offiil Methods of Anlysis of the Assoition of Offiil Anlytil Chemistry (A.O.A.C.) Interntionl, 18th ed., Githersurg, Mrylnd, USA. 3. Blsundrm, N., T.Y. Ai, R. Smnthmurthi, K. Sundrm, nd S. Smmn.2005. Antioxidnt properties of plm fruit extrts. Asi Pifi J. Clinil Nutrition, 14: 319-324. 4. Fernndez-Lopez. J., N. Zhi,L. Aleson- Cronell,J.A. Perez-Alvrez, nd V. Kuri.2005. Antioxidnt nd ntiteril tivities of nturl extrts: pplition in eef metlls. Met Si., 69: 371 380. 5. Figueredo, E., A. Minguez, nd L. Vidrte. 2000. Allergy to pumpkin nd rossretivity to other Cuuritee fruits. Journl of Allergy Clinil Immunology, 106: 402-3. 6. Ford-Mrtin, P. 2005. Whet germ. Gle Enylopedi of Alterntive Mediine. 7. Hsu, S.Y. nd L.Y. Sun. 2006. Comprison on 10 non- met protein ft sustitutes for low- ft Kung-Wns. J. Food Eng., 74: 47-53. 8. Hung S.C., C.Y. Shiu, T.E. Liu, C.L. Chu nd D.F. Hwng. 2005. Effet of rie rn on sensory nd physio-hemil properties of
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