Chemical composition and sensory profile of meat rolls with bean flour
Creators: name: Rebezov, Maksim
name: Anuarbek Suychinov
name: Neverova, Olga
name: Dolmatova, Irina
Publisher: name: Zenodo
Year: 2023
Subjects: bean flour, meat rolls, chemical composition, sensory analysis

description: Meat and meat products hold a unique position in the diet of humans as they provide the human body with complete proteins that contain amino acids, vitamins, and trace minerals, along with fatty acids and minerals. Meat rolls are a type of food that consists of meat, typically ground beef or pork, that is seasoned, rolled into a cylindrical shape, and cooked by baking, grilling, or frying.<br> In this paper, the effect of bean flour on the chemical composition and sensory profile of meat rolls is investigated. The main components of meat rolls are minced beef, eggs, bread, milk and beans. Four samples of meat rolls were prepared, with variations of beans in the recipe from 0% to 20%. The results of chemical composition showed that the moisture content of the meat rolls decreased as the percentage of bean flour increased. The control sample without the addition of bean flour had the highest moisture content of 71.1%, whereas the experimental sample with 20% bean flour had the lowest moisture content of 61.24%. The reduction in moisture content could be attributed to the water-absorbing properties of bean flour, which could have reduced the free water in the meat rolls. This could be due to the interaction between the bean flour and the meat proteins, which could have resulted in the formation of a protein network that immobilized the water.<br> There was a slight increase in the protein content of the meat rolls with the addition of bean flour. The control sample without the addition of bean flour had a protein content of 15.22%. The experimental sample with 10% bean flour had a slightly higher protein content of 15.29%, whereas the experimental sample with 15% bean flour had a protein content of 15.33%. The highest protein content was observed in the experimental sample with 20% bean flour, which was 15.36%. The slight increase in protein content could be attributed to the protein content of bean flour, which contains about 20-25% protein. The addition of bean flour could have increased the overall protein content of the meat rolls. <br> The results indicated that the carbohydrate content of the meat rolls increased significantly with the addition of bean flour. The control sample without the addition of bean flour had a carbohydrate content of 6.7%. The experimental sample with 10% bean flour had a significantly higher carbohydrate content of 11.4%, whereas the experimental sample with 15% bean flour had a carbohydrate content of 13.75%. The highest carbohydrate content was observed in the experimental sample with 20% bean flour, which was 16.10%. The increase in carbohydrate content is likely due to the high carbohydrate content of bean flour, which is around 50% by weight. The addition of bean flour could have contributed to the overall carbohydrate content of the meat rolls. Moreover, the interaction between the bean flour and the meat proteins could have altered the structure of the meat rolls, making it easier for the carbohydrates to be extracted during analysis.. The sensory evaluation was carried out by a trained tasting committee, which evaluated the meat rolls based on appearance, odor, taste, color, and consistency. The results showed that there was no significant difference in the overall sensory score between the control sample and the experimental samples with the addition of bean flour. The control sample had an overall sensory score of 4.54 points, whereas the experimental samples with 10% and 15% bean flour had an overall sensory score of 4.58 points. The lowest overall sensory score was observed in the experimental sample with 20% bean flour, which was 4.46 points. These results indicate that the addition of bean flour did not significantly affect the overall sensory score of the meat rolls. However, it is interesting to note that there was a slight improvement in the sensory score for the experimental samples with the addition of bean flour compared to the control sample. This improvement could be attributed to the sensory properties of bean flour, such as its nutty flavor and aroma, which could have enhanced the overall sensory profile of the meat rolls.