Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946 https://doi.org/10.1016/j.lwt.2020.110686 |
Resumo: | The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella. |
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Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella.Natural ingredientFat replacerDescriptive analysisSensory profilingFood technologyMortadellaThe potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella.Bruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ.AURIEMA, B. E.CORREA, F. J.GUIMARÃES, J. de T.SOARES, P. T. dos S.ZONTA, E.ROSA, R. C. C.ROSENTHAL, A.LUCHESE, R. E.ESMERINO, E. A.MATHIAS, S. P.2022-06-01T13:19:38Z2022-06-01T13:19:38Z2020-12-092021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946https://doi.org/10.1016/j.lwt.2020.110686enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-06-01T13:19:47Zoai:www.alice.cnptia.embrapa.br:doc/1127946Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-06-01T13:19:47falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-06-01T13:19:47Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
spellingShingle |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. AURIEMA, B. E. Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella |
title_short |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_full |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_fullStr |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_full_unstemmed |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_sort |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
author |
AURIEMA, B. E. |
author_facet |
AURIEMA, B. E. CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. |
author_role |
author |
author2 |
CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Bruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ. |
dc.contributor.author.fl_str_mv |
AURIEMA, B. E. CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. |
dc.subject.por.fl_str_mv |
Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella |
topic |
Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella |
description |
The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-09 2021 2022-06-01T13:19:38Z 2022-06-01T13:19:38Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946 https://doi.org/10.1016/j.lwt.2020.110686 |
identifier_str_mv |
LWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946 https://doi.org/10.1016/j.lwt.2020.110686 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503523838197760 |