Fig. 2 summarises firmness of dietary fibre-supplemented
meatball. All dietary fibre-supplemented meatballs had significantly
firmer texture than control meatball (no added fibre). Firmness
increased with more RBHB addition. The control meatballs
had the lowest firmness value. On the other hand, the meatball
produced with the addition of 6% RBHB had the highest firmness
value. Yılmaz and Dag˘lıog˘lu (2003) and Ismail (2005) found similar
results in oat bran and wheat bran added meatball samples.
Reduced fat content resulted in increased firmness. 6% RBDF added
meatball was the firmest sample. Table 3 shows sensory scores for
colour, taste, odour, texture and overall acceptability of dietary
fibre supplemented meatball. colour, taste, texture and overall
acceptability were not found to be significantly different