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The use of cashew apple residue as source of fiber in low fat hamburgers Ciênc. Tecnol. Aliment.
Pinho,Lívia Xerez; Afonso,Marcos Rodrigues Amorim; Carioca,José Osvaldo Beserra; Costa,José Maria Correia da; Ramos,Afonso Mota.
The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary...
Tipo: Info:eu-repo/semantics/article Palavras-chave: New products; Meat; Acceptance.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400018
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