Development of Meatball incorporated with eggplant and its physicochemical properties

Abstract

Eggplant having underutilisation in the market despite its versatility and nutritional benefits. No research has been identified the completely substitutes of meat with eggplant in meatball production. Most studies have focused on evaluating the role of eggplant fibre and eggplant flour as a fat substitute and binding agent in meat-based products. The objective of this research is to determine the physicochemical properties of meatball incorporated with eggplant (solanum melongena) and to evaluate the sensory evaluation of eggplant-based meatballs. This study is significant for innovation in the food industry on as it diversifies plant-based options, enhances nutritional profiles, and aligns with sustainability goals by reducing reliance on traditional meat production.