We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Americans Can Boost Fiber Intake By Adding Small Amounts Of Citrus Powder To Ground Meat

October 15, 2013: 12:00 AM EST
Americans whose diet lacks sufficient fiber could reduce that fiber deficit by adding citrus fiber to ground beef without harming the quality and taste of the meat. U.S. researchers prepared three batches of meatballs – which normally contain no fiber– each with a different percentages of sweet and tangy citrus powder substituted for meat. They found that citrus fiber boosted the cooking yield of the meatball recipe. The texture and color of the meatballs remained acceptable at the one and five percent levels. The ten percent level proved unacceptable. A serving of the citrus meatballs, containing two percent citrus powder, contains approximately five grams of fiber.
Ayca Gedikoglu, "Adding Citrus Fiber to Meatballs Improves Nutritional Quality, Does Not Affect Taste", News release, ongoing research, University of Missouri, October 15, 2013, © University of Missouri
Domains
DIET NEWS
Diet Insights
Diet Research & Advice
Geographies
Worldwide
North America
United States of America
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.