Data/hora: 09/06/2024 14:44:46

Provedor de dados: 	Ciência Rural	
País: 	Brazil	
Título: 	Technological and sensory characteristics of hamburgers added with chia seed as fat replacer	
Autores: 	Paula,Marielle Maria de Oliveira; Silva,Juliana Resende Gonçalves; Oliveira,Karoliny Lamas de; Massingue,Armando Abel; Ramos,Eduardo Mendes; Benevenuto Júnior,Augusto Aloísio; Silva,Maurício Henriques Louzada; Silva,Vanessa Riani Olmi.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	Salvia hispanica; Dietary fiber; Lipid oxidation; Shear force; Check-all-that-applies analysis.	
Resumo: 	ABSTRACT:  In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20190090	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.49 n.8 2019	
Fonte: 	info:eu-repo/semantics/openAccess