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

• Main Authors: Khalid, Siti Khadijah, Ismail-Fitry, Mohammad Rashedi, Mat Yusoff, Masni, Halim, Hani Hafeeza, Jaafar, Ahmad Haniff, Zarul Anuar, Nur Izzah Arifah
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96734/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/96734/; https://www.ukm.my/jsm/english_journals/vol50num8_2021/vol50num8_2021pg2219-2228.html
• Institution: Universiti Putra 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...