Open Science Research Excellence
%0 Journal Article
%A I. Gedrovica and  D. Karklina
%D 2013 
%J  International Journal of Social, Behavioral, Educational, Economic, Business and Industrial Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 75, 2013
%T Sensory Evaluation of Meatballs with Jerusalem Artichoke (Helianthus tuberosus L.)
%U http://waset.org/publications/13312
%V 75
%X Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.

%P 752 - 754