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| Oliveira,Rafaela Bergmann Strada de; Lucia,Flávia Della; Ferreira,Eric Batista; Oliveira,Roseane Maria Evangelista de; Pimenta,Carlos José; Pimenta,Maria Emília de Sousa Gomes. |
| ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Residues; Hamburgers; Technological characteristics. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000600706 |
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