VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista brasileira de fruticultura (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901 |
Resumo: | ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. |
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VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEINsensory acceptanceproximate compositionmicrobiological qualityby-productshelf lifeABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage.Sociedade Brasileira de Fruticultura2017-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901Revista Brasileira de Fruticultura v.39 n.3 2017reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452017376info:eu-repo/semantics/openAccessLIMA,JANICE RIBEIROGARRUTI,DEBORAH DOS SANTOSPINTO,GUSTAVO ADOLFO SAAVEDRAMAGALHÃES,HILTON CÉSAR RODRIGUESMACHADO,TEREZINHA FEITOSAeng2017-10-31T00:00:00Zoai:scielo:S0100-29452017000300901Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2017-10-31T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false |
dc.title.none.fl_str_mv |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
title |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
spellingShingle |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN LIMA,JANICE RIBEIRO sensory acceptance proximate composition microbiological quality by-product shelf life |
title_short |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
title_full |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
title_fullStr |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
title_full_unstemmed |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
title_sort |
VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN |
author |
LIMA,JANICE RIBEIRO |
author_facet |
LIMA,JANICE RIBEIRO GARRUTI,DEBORAH DOS SANTOS PINTO,GUSTAVO ADOLFO SAAVEDRA MAGALHÃES,HILTON CÉSAR RODRIGUES MACHADO,TEREZINHA FEITOSA |
author_role |
author |
author2 |
GARRUTI,DEBORAH DOS SANTOS PINTO,GUSTAVO ADOLFO SAAVEDRA MAGALHÃES,HILTON CÉSAR RODRIGUES MACHADO,TEREZINHA FEITOSA |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
LIMA,JANICE RIBEIRO GARRUTI,DEBORAH DOS SANTOS PINTO,GUSTAVO ADOLFO SAAVEDRA MAGALHÃES,HILTON CÉSAR RODRIGUES MACHADO,TEREZINHA FEITOSA |
dc.subject.por.fl_str_mv |
sensory acceptance proximate composition microbiological quality by-product shelf life |
topic |
sensory acceptance proximate composition microbiological quality by-product shelf life |
description |
ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08-01 |
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=S0100-29452017000300901 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0100-29452017376 |
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 Fruticultura |
publisher.none.fl_str_mv |
Sociedade Brasileira de Fruticultura |
dc.source.none.fl_str_mv |
Revista Brasileira de Fruticultura v.39 n.3 2017 reponame:Revista brasileira de fruticultura (Online) instname:Sociedade Brasileira de Fruticultura (SBF) instacron:SBFRU |
instname_str |
Sociedade Brasileira de Fruticultura (SBF) |
instacron_str |
SBFRU |
institution |
SBFRU |
reponame_str |
Revista brasileira de fruticultura (Online) |
collection |
Revista brasileira de fruticultura (Online) |
repository.name.fl_str_mv |
Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF) |
repository.mail.fl_str_mv |
rbf@fcav.unesp.br||http://rbf.org.br/ |
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1752122494598250496 |