Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, 'Bakso'

Rio Olympias Sujarwanta; Michel Mubiayi Beya; Desi Utami; Jamhari Jamhari; Edi Suryanto; Ali Agus; Heather Eunice Smyth; Louwrens Christiaan Hoffman

doi:10.3390/foods10081940

Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, 'Bakso'

Foods. 2021 Aug 20;10(8):1940. doi: 10.3390/foods10081940.

Authors

Rio Olympias Sujarwanta^{1

2

3}, Michel Mubiayi Beya¹, Desi Utami^{2

4}, Jamhari Jamhari³, Edi Suryanto³, Ali Agus⁵, Heather Eunice Smyth¹, Louwrens Christiaan Hoffman^{1

6}

Affiliations

¹ Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia.
² School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, Australia.
³ Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
⁴ Department of Agricultural Microbiology, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
⁵ Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
⁶ Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.

Abstract

Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.

Keywords: goat; meatball; rice bran; starch; tapioca.