Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Contreras-Castillo,Carmen Josefina (1) Quiñones,Eliane Marta (1) SEÇEN,Selçuk Mustafa (1) Su,Simone Ing Tie (1) Venturini,Anna Cecilia (1) Yoshida,Cristiana Maria Pedroso (1) ÖZER,Cem Okan (1) Mais... Palavra-chave Beef burger (2) Lipid oxidation (1) Protein oxidation (1) Quality parameters (1) Quinoa (1) Sensory attributes (1) Soy (1) Texture (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers Ciênc. Tecnol. Aliment. Su,Simone Ing Tie; Yoshida,Cristiana Maria Pedroso; Contreras-Castillo,Carmen Josefina; Quiñones,Eliane Marta; Venturini,Anna Cecilia. Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef burger; Soy; Texture; Sensory attributes. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009 Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage Ciênc. Tecnol. Aliment. ÖZER,Cem Okan; SEÇEN,Selçuk Mustafa. Abstract The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger. The effects of quinoa flour addition (3, 5, 7 and 10%) on physicochemical composition, pH, cooking parameters and dimensional changes, color and texture characteristics of raw and cooked burgers were evaluated. Furthermore, lipid and protein oxidation stability for raw and cooked burgers were determined during long-term frozen storage. The cooking yield and reduction in diameter and thickness of burgers were improved and ash and protein contents of burger increased by the addition of quinoa. The control samples had the highest pH. Texture analysis... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef burger; Quinoa; Lipid oxidation; Protein oxidation; Quality parameters. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500221 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco