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Researchers in the University of Missouri have found a novel new method to help people fulfill their daily recommended quantity of soluble fiber C by adding just a little zest for their meatballs.
Within their study, doctoral student Ayca Gedikoglu and associate professor of food science Andrew Clarke reported that many Americans typically consume just 1 / 2 of the dietary fiber recommended by health experts. To be able to help increase that intake, they attempted to create meatballs that included citrus fiber without adversely affecting the flavour and overall quality of the product.
Gedikoglu discussed the research during a presentation now in the American Meat Science Association (AMSA) conference. She and Clarke recently completed their first test of the newly developed recipe. The trial contained three different batches of meatballs, each with different amounts (one percent, five percent and 10 percent) of citrus powder being used as a meat substitute.
The aim was “to see how a lot of the sweet and tangy powder could be added without adversely affecting the meatballs’ texture and cooking characteristics,” the university explained in a statement. The investigators found that adding citrus fiber increased the cooking yield of the recipe they used, and that both the color and texture of the meatballs were acceptable when each one percent or five percent was added.
Based on Gedikoglu, a “restaurant-sized” serving of the citrus meatballs, which contained 2 % from the added powder, contained approximately five grams of fiber. Fiber, that is typically found in whole grain products, fruit and veggies, might help people maintain their normal weight, reduce their risk of diabetes and cardiovascular disease, and stop or relieve the signs and symptoms of constipation. Regular meatballs contain no fiber.
“Soluble fiber, found mainly in whole grains plus some fruits, is especially beneficial for diabetics, because fiber slows sugar absorption and improves blood sugar levels,” the university said. “Fiber tends to make an individual feel full faster and stay full longer because it is less ‘energy dense,’ meaning the product contains fewer calories.”
They suggest using citrus powder, which is produced from citrus peels, as a replacement for bread crumbs in their meatball recipes. The substance can be ordered online for a “relatively inexpensive price,” Gedikoglu said, and could be also put into hamburger recipes to add fiber and “capitalize around the tangy citrus flavor.” She and Clarke now intend to conduct a number of taste tests, in addition to analyze the possibility antioxidant together with your powder.
