Data/hora: 03/06/2024 07:49:24

Provedor de dados: | 94
País: | Brazil
Título: | VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN
Autores: | LIMA,JANICE RIBEIRO; GARRUTI,DEBORAH DOS SANTOS; PINTO,GUSTAVO ADOLFO SAAVEDRA; MAGALHÃES,HILTON CÉSAR RODRIGUES; MACHADO,TEREZINHA FEITOSA.
Data: | 2017-08-01
Ano: | 2017
Palavras-chave: | Sensory acceptance; Proximate composition; Microbiological quality; By-product; Shelf life.
Resumo: | ABSTRACT  This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/0100-29452017376
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.39 n.3 2017
Fonte: | info:eu-repo/semantics/openAccess