Investigation of quality and productivity parameters in meatball produced with anamur banana fiber

In this study, the investigation of quality and efficiency parameters in burgers produced with Anamur banana fiber was aimed. Fort his purpose, banana peel powders obtained by freze drying and oven drying techniques, as well as fibers obtained from these powders, were used. The peel powders were subjected sequential proceses of fat, starch, protein and sugar removal to obtain fibers. The obtained fibers were used in the preparation of burger in different ration (0,5%, 1%, 2%, 3%). Burger samples were subjected to analyses for protein content, fat content, moisture content, ash content, pH determination, cooking characteristics measurements and sensory properties (visual color, texture, taste, smell). In post cooking analyses, the protein content was found to be 20,23% in the control group burgers, 19,55% in burgers using 0,5% fiber and 19,51% in burrgers using 1% fiber. The lowest fat content (13,55%) was observed in the control group burgers while the highest fat content (15,79%) was found in burgers using 0,5% fiber. The lowest moisture content was determined in the groups using 3% fiber. The lowest ash content was measured in the burgers using 2% fiber. In conclusion, an increase in fiber usage was observed to result in a decrease in fat and protein content, while it did not cause significant changes in moisture, ash, and pH values. The increase in fiber usage was found to lead to an increase in browning yield values and limit the reduction in diameter. In sensory evaluations, the use of banana peel powder and fiber was determined to have similar acceptance values to industrial samples that use fiber.