VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

Detalhes bibliográficos
Autor(a) principal: LIMA,JANICE RIBEIRO
Data de Publicação: 2017
Outros Autores: GARRUTI,DEBORAH DOS SANTOS, PINTO,GUSTAVO ADOLFO SAAVEDRA, MAGALHÃES,HILTON CÉSAR RODRIGUES, MACHADO,TEREZINHA FEITOSA
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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spelling 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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