| Registro completo |
| 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
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
