Performance of low-fat beef burger with added soluble and insoluble dietary fibers

Detalhes bibliográficos
Autor(a) principal: BIS-SOUZA,Camila Vespúcio
Data de Publicação: 2018
Outros Autores: HENCK,Jenifer Mayara Monari, BARRETTO,Andrea Carla da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522
Resumo: Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.
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spelling Performance of low-fat beef burger with added soluble and insoluble dietary fibersdietary fiberacceptabilityfat substituteTPAinulinAbstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09217info:eu-repo/semantics/openAccessBIS-SOUZA,Camila VespúcioHENCK,Jenifer Mayara MonariBARRETTO,Andrea Carla da Silvaeng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300522Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Performance of low-fat beef burger with added soluble and insoluble dietary fibers
title Performance of low-fat beef burger with added soluble and insoluble dietary fibers
spellingShingle Performance of low-fat beef burger with added soluble and insoluble dietary fibers
BIS-SOUZA,Camila Vespúcio
dietary fiber
acceptability
fat substitute
TPA
inulin
title_short Performance of low-fat beef burger with added soluble and insoluble dietary fibers
title_full Performance of low-fat beef burger with added soluble and insoluble dietary fibers
title_fullStr Performance of low-fat beef burger with added soluble and insoluble dietary fibers
title_full_unstemmed Performance of low-fat beef burger with added soluble and insoluble dietary fibers
title_sort Performance of low-fat beef burger with added soluble and insoluble dietary fibers
author BIS-SOUZA,Camila Vespúcio
author_facet BIS-SOUZA,Camila Vespúcio
HENCK,Jenifer Mayara Monari
BARRETTO,Andrea Carla da Silva
author_role author
author2 HENCK,Jenifer Mayara Monari
BARRETTO,Andrea Carla da Silva
author2_role author
author
dc.contributor.author.fl_str_mv BIS-SOUZA,Camila Vespúcio
HENCK,Jenifer Mayara Monari
BARRETTO,Andrea Carla da Silva
dc.subject.por.fl_str_mv dietary fiber
acceptability
fat substitute
TPA
inulin
topic dietary fiber
acceptability
fat substitute
TPA
inulin
description Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.09217
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.3 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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