Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

• Autor(a) principal: Marconato,Allana Mariny
• Data de Publicação: 2020
• Outros Autores: Hartmann,Giovanna Luiza, Santos,Mirelly Marques Romeiro, Amaral,Luane Aparecida do, Souza,Gabriel Henrique Oliveira de, Santos,Elisvânia Freitas dos, Novello,Daiana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100425
• topic: Meat products; Fibers; Food reuse; Nutrition; By-products; Tuber

Abstract The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%), F3 (1.5%) and F4 (2.25%). The flour was characterized by high levels of minerals, carbohydrate and dietary fiber, which improved the nutritional profile of the hamburger. There was an increase in moisture retention and shrinkage, as well as a reduction in fat retention and cooking yield, as the level of SPPF addition increased. The addition of flour in the product significantly reduced (p < 0.05) the values ​​of L*, a* and b*. Similar acceptability to the standard sample was checked for the hamburger with the addition of up to 1.5% SPPF. However, all formulations had an acceptability index greater than 70%. It is concluded that SPPF is a potential ingredient to be added in bovine hamburger, improving nutritional and technological parameters and with low influence on the sensorial characteristics.