| Registro completo |
| Provedor de dados: |
Rev. Bras. Frutic.
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| País: |
Brazil
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| Título: |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN
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| Autores: |
LIMA,JANICE RIBEIRO
GARRUTI,DEBORAH DOS SANTOS
PINTO,GUSTAVO ADOLFO SAAVEDRA
MAGALHÃES,HILTON CÉSAR RODRIGUES
MACHADO,TEREZINHA FEITOSA
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| Data: |
2017-08-01
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| Ano: |
2017
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| Palavras-chave: |
Sensory acceptance
Proximate composition
Microbiological quality
By-product
Shelf life
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901
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| Editor: |
Sociedade Brasileira de Fruticultura
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| Relação: |
10.1590/0100-29452017376
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| Formato: |
text/html
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| Fonte: |
Revista Brasileira de Fruticultura v.39 n.3 2017
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| Direitos: |
info:eu-repo/semantics/openAccess
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