Chemical, Physical, Microbiological Properties, and Nutritional Value of Vegan Tofu Meatballs Mixed with Banana Blossom (Hom Thong)
Keywords:
vegan tofu meatballs, Hom Thong banana blossom, nutritional value, polyphenolsAbstract
This study aimed to analyze and compare the chemical, physical, microbiological properties, and nutritional value of vegan tofu meatballs mixed with banana blossom and the standard formula of vegan tofu meatballs. The results showed that vegan tofu meatballs mixed with banana blossom had more lightness (L*) than the standard formula while red color (a*) and yellow color (b*) were not significantly different. Proximate analysis showed that moisture (71.17 ± 0.18%) and protein contents (9.68 ± 0.11%) of vegan tofu meatballs mixed with banana blossom were significantly higher than the standard formula. Fat (6.67 ± 0.07%), carbohydrate (11.39 ± 0.21%), and ash (1.08. ± 0.01%) were significantly lower than the standard formula (p<0.001). The nutritional values which were calculated using the program INMUCAL-Nutrients V.3 revealed that the amount of energy, carbohydrate, protein, fat, calcium, iron, vitamin B1, sugar, and sodium contents in vegan tofu meatballs mixed with banana blossom were less than the standard formula while the amount of vitamin A and vitamin C were more than the standard formula. The vegan tofu meatballs mixed with banana blossom had more total phenolic compounds (0.80 ± 0.04 mg gallic acid/g) than the standard formula. Microbiological examination showed that vegan tofu meatballs mixed with banana blossom had no microorganisms exceeding the standard criteria (pork meatballs).
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