Abstract
The present study aimed to develop a healthy food product in the form of keto blended chicken breast meatballs formulated with Prasakaprao herbs and to evaluate their nutritional and chemical characteristics in accordance with ketogenic dietary principles. A controlled experimental research design was applied. Chicken breast meatballs were prepared using a standardized Prasakaprao herbal formulation and classified into two sample groups: before steaming and after steaming. Purposive sampling was employed, using 500 g of chicken breast per experimental batch, and all experiments were conducted in triplicate. Nutritional evaluation focused on protein content, amino acid composition, carbohydrate and fat contents, sugar and starch presence, and beta-carotene levels using standard analytical methods. The results showed that protein content increased from 19.39 g/100 g before steaming to 19.75 g/100 g after steaming. Amino acid analysis identified a total of 20 amino acids, including both essential and non-essential amino acids, with lysine being the most abundant essential amino acid in both samples. No detectable sugars or starch were found in either pre- or post-steaming samples, confirming suitability for ketogenic dietary consumption. Carbohydrate content increased slightly after steaming but remained at a very low level, while fat content decreased following steaming. Betacarotene content decreased after steaming but remained detectable, indicating the presence of bioactive compounds derived from Prasakaprao herbs. Overall, the developed keto chicken breast meatballs exhibited favorable nutritional characteristics and potential as a health-oriented food product aligned with ketogenic dietary principles.
Keywords: Chicken Breast Meatballs, High-protein Food, Keto Diet, Ketogenic Product, Prasakaprao Herbs.