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Adding Citrus Fibre to Meatballs Improves Nutritional Quality

20 October 2013

Many American diets fall short of meeting nutritional guidelines resulting in burgeoning obesity rates and health problems across the nation.


Adding a little citrus powder to ground beef can add fiber while retaining the quality and taste of the meat.

Statistics show that most Americans consume only half of the daily recommended amount of dietary fibre.

Now, a research team at the University of Missouri is addressing the fibre deficit by including citrus fiber in ground beef while retaining the quality and taste of the meat.

Ayca Gedikoglu, a doctoral student studying food science in the MU College of Agriculture, Food and Natural Resources, and Andrew Clarke, associate professor of food science, recently completed the first test on a citrus meatball recipe.

The test consisted of three batches of meatballs, with varying percentages of the meat substituted with citrus powder, to see how much of the sweet and tangy powder could be added without adversely affecting the meatballs' texture and cooking characteristics.

The test used one per cent, five per cent and 10 per cent increments.

Gedikoglu, a graduate student in food science, recently completed her first test on a citrus ground beef recipe.

Gedikoglu discovered that the citrus fiber increased the cooking yield of the meatball recipe, and that the texture and color of the meatballs remained acceptable when keeping fibre at the one or five per cent levels.

A restaurant-sized serving of Gedikoglu's citrus meatballs, containing two per cent citrus powder, contains approximately five grams of fibre.

Traditionally, meatballs contain no fibre.

The health benefits of dietary fibre, mainly found in fruits, vegetables and whole grains, include helping maintain a healthy weight, preventing or relieving constipation, and reducing the risk of diabetes and heart disease.

Soluble fibre, found mainly in whole grains and some fruits, is particularly beneficial for diabetics, because fiber slows sugar absorption and improves blood sugar levels.

Fibre tends to make a person feel full faster and stay full longer because it is less "energy dense," which means the product contains fewer calories.

Gedikoglu suggests citrus powder as a replacement for bread crumbs in meatball recipes.

Citrus powder, made from citrus peels, can be purchased online at a relatively inexpensive price.

Based on her initial test, Gedikoglu also thinks that adding citrus powder to some hamburger recipes would capitalize on the tangy citrus flavor.

Next, Gedikoglu intends to conduct a series of taste tests.

She also will study the potential antioxidant benefits of citrus powder.

Citrus fruits, particularly their peels, are rich with flavonoids, a nutrient in plants that can help prevent diseases in humans such as cancer and cardiovascular diseases.

October 2013

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