TY - JOUR AU - Çabuk Kök, Duygu AU - Çiçekb, Ümran PY - 2022/08/01 Y2 - 2024/03/29 TI - Evaluation of physicochemical properties of çemengilik- A traditional meatball produced with fenugreek paste containing different tomato paste ratios JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 34 IS - 6 SE - Research Article DO - 10.9755/ejfa.2022.v34.i6.2878 UR - https://ejfa.me/index.php/journal/article/view/2878 SP - AB - <p>The present study was carried out to determine the effects of fenugreek paste containing different ratios of tomato paste on some <br>physicochemical properties of a traditional meatball. For this purpose, three groups of meatballs were produced and named C (control, <br>containing fenugreek paste without tomato paste), C1 (having the ratio of 4:1 fenugreek paste to tomato paste), and C1.5 (having the <br>ratio of 3.5:1.5 fenugreek paste to tomato paste). It was determined that the addition of tomato paste had a lowering effect on the pH <br>value. The exterior surface color parameters of all groups measured at the end of drying showed that C1.5 had the highest a* and b* <br>values. Utilizing the ratio of 3.5:1.5 fenugreek paste to tomato paste (C1.5) resulted in lowest free fatty acid value. C1 had the lowest <br>thiobarbituric acid value at the end of the processing stage. It was seen that utilizing tomato paste in the formulation of fenugreek paste had <br>a significant decreasing effect on free fatty acid and thiobarbituric acid values. The results of the current study showed that a fenugreek <br>paste to tomato paste ratio of 3.5:1.5 could be applied for manufacturing çemengilik to limit lipid oxidation and improve color properties</p> ER -