Functional traits of prebiotic ingredients of meat products.

In this study, inulin and oligofructose were used as prebiotic ingredients in meatball production, and chemical, textural and sensorial attributes of prebiotic meatballs were investigated. Adding inulin or oligofructose at the levels of 2.5% and 5.0%, respectively, to meatballs did not affect (P > 0.05) the chemical and textural attributes of meatball samples. The sample containing 2.5% oligofructose was given the highest sensory panel results. Adding inulin or oligofructose to the formulation did not adversely affect the sensory attributes of the samples.