Determination of the properties of the artichoke fiber from different particle size and effects on model food product

Dietary fiber is a part of plant materials in the diet which is resistant for enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. Dietary fibers are added into foods as a functional compound that develops water holding capacity, oil binding capacity, yields, textural and sensory characteristics. This beneficial properties of dietary fibers convert the meat products to more healthy and functional food image. The diets rich in fibre such as cereals, fruits and vegetables have positive effects on health such as decreasing LDL cholesterol and blood pressure, controlling blood glucose value for diabetes, decreasing risk of the cancer, helping the control weight. Apart from the part of the artichoke plant used as a vegetable, it is quite rich in fiber content. In canned product industry, artichoke leaves and stems are evaluated for animal feed or released to the environment without consideration as organic waste or after using the heart of artichoke. In this study, 90% dietary fiber, 0,34% fat, 3,38% protein were found in the content of artichoke fibers (pH = 6.98) obtained from artichoke leaves and stem parts. The artichoke fiber is sized 150, 350, 400 and 500 μm and used 0% (control), 0.414%, 1.414%, 2.414% and 2.828% in meatball. Artichoke fiber is not used in one sample and this sample is evaluated for control product. By using the Response Surface Method, 10 trial points were determined and optimized the meatballs that are prepared with artichoke fiber in different sizes and in different quantities. Several analyses such as loss of weight, decreasing of diameter, water and oil content, colour parameters, pH, textural analyses and sensory analyses are made in meatballs and the results are evaluated with SPSS Programme. It was found that the weight loss and diameter reduction results were lower in low dimensional fiber samples, whereas the meatballs prepared with high dimensional artichoke fibers have more acceptable sensory attributes. As a result of this study, it was determined that size and usage amounts of artichoke fiber used in the product have sensory, physical and chemical effects in the production of meatball.