Porang flour functions as a plant-based hydrocolloid to improve technofunctional and sensory properties in duck meatball processing

Abstract

The application of plant-based hydrocolloids in processed meat products has gained increasing attention due to growing consumer demand for clean-label and functional food ingredients. The aim of this study was to evaluate the effects of porang flour (Amorphophallus muelleri) as a natural hydrocolloid on the physicochemical, textural, and sensory properties of duck meatballs. Duck meatballs were prepared with varying concentrations of porang flour (0, 1, 1.5, 2, and 2.5%) and compared with a control sample using agar powder as a binder. The results showed that the addition of porang flour led to a slight, non-significant increase in water content, while significantly improving cooking yield and water-binding capacity, particularly at 2% and 2.5% concentrations (p < 0.05). Texture profile analysis revealed that the porang flour enhanced hardness and cohesiveness without affecting springiness or adhesiveness. Sensory evaluation indicated that chewy texture improved significantly with higher porang levels, while other organoleptic attributes such as umami taste, fishy smell, and brown color remained unaffected. Hedonic testing showed moderate to high acceptance across all treatments, with no significant differences among formulations. Porang flour has shown significant promise as a clean-label binding agent in the production of duck meatballs, enhancing yield, water retention, and texture while maintaining sensory quality. These results endorse the application of porang flour as a functional, plant-based hydrocolloid for creating sustainable and consumer-friendly meat products.