Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

• Main Authors: Siti Khadijah Khalid, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, Nur Izzah Arifah Zarul Anuar
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2021
• Online Access: http://journalarticle.ukm.my/17580/1/7.pdf; http://journalarticle.ukm.my/17580/; https://www.ukm.my/jsm/malay_journals/jilid50bil8_2021/KandunganJilid50Bil8_2021.html
• Institution: Universiti Kebangsaan Malaysia

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 mat...