Applications of potato flour nanoparticles in functional meatballs

The development of nanotechnology has the potential to improve the quality of food ingredients. Sources of complex carbohydrates which are relatively abundant both in quantity and type can potentially be used in the food industry. There are many opportunities for developing such carbohydrates into nanoparticles. Nanoparticle technology was developed to improve its characteristics thus increasing values and benefits in the food industry. Potatoes are low in calories and fat, but high in fiber, carbohydrates and protein. Nanoparticle potato flour can be used as a filler in restructuring products. Meatballs are a product of processed restructured meat made from an emulsion of protein, fat and water. This study aimed to evaluate the quality characteristics of beef meatballs made using potato flour nanoparticles, as part of the development of processed meat functional foods. The method used comprises a laboratory experiment with a completely randomized design with 4 treatments and 6 replications. The characteristics of beef meatball quality were based on physicochemical quality, fatty acid profile and sensory evaluation. The results showed that the addition of potato flour nanoparticles had a highly significant effect (P<0.01) on protein content from 11.63% to 14.43%, carbohydrate from 17.79% to 20.93%, crude fiber from 0.65% to 0.99%, fat content from 9.93% to 8.09%, L (lightness) from 61.02 to 68.58, a* (redness) from 14.01 to 22.11, b* (yellowness) from 36.07 to 46.19, and acceptance sensory score from 3.25 to 4.65. These observations indicate that the addition of nanoparticle potato flour affects the chemical characteristics of beef meatballs and that 3% nanoparticle potato flour can be used as a filler, resulting in the best quality beef meatballs.