Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura
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| Data de Publicação: | 2017 |
| Tipo de documento: | Dissertação |
| Idioma: | por |
| Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
| Texto Completo: | https://tede.ufrrj.br/jspui/handle/jspui/2568 |
Resumo: | The addition of fat in the formulation of meat products is used for the purpose of conferring flavor and directly influence on succulence and tenderness, however its ingestion may increase the risk of cardiovascular diseases, cancer and increase body weight. Taking into account these problems, research and legislation actions are being carried out with the aim of reducing meat product fat and proposing substitutes that guarantee adequate physical and chemical characteristics and a satisfactory sensorial aspect. Due to the importance of fiber consumption combined with health benefits and fat reduction in food, the present work proposed the development of a pineapple peel flour (FCA), used as a substitute for fat in bovine burger. In this work, control hamburgers with 23% fat content and absence of FCA and fat replacement by FCA in the proportions of 5%, 10%, 15%, 20% and 25% were formulated. For the evaluation of the formulated hamburgers, chemical analyzes of centesimal and physical composition of cooking yield, percentage of shrinkage, texture and instrumental color were performed. FCA was also evaluated for its centesimal composition, complemented by microbiological quality analyzes according to legislation, phenolic compounds, dietary fiber and enzymatic activity. With this study, we observed that the FCA has high fiber content, low lipid content, absence of enzymatic activity, high phenolic compounds content. The burgers presented higher cooking yield, lower percentage of shrinkage, improved texture and slight color change. |
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Mathias, Simone PereiraCPF: 072.803.187-62http://lattes.cnpq.br/3876932417920038Valad?o, Romulo CardosoCPF: 072.447.677-65http://lattes.cnpq.br/4333132041093499Barbosa, Maria Ivone Martins JacinthoTeixeira, Claudia EmiliaCPF: 138.073.097-05http://lattes.cnpq.br/6424617209712344Reis Junior, Walter Jos? dos2019-01-09T12:25:57Z2017-08-23REIS JUNIOR, Walter Jos? dos. Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura. 2017. 67 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2017.https://tede.ufrrj.br/jspui/handle/jspui/2568The addition of fat in the formulation of meat products is used for the purpose of conferring flavor and directly influence on succulence and tenderness, however its ingestion may increase the risk of cardiovascular diseases, cancer and increase body weight. Taking into account these problems, research and legislation actions are being carried out with the aim of reducing meat product fat and proposing substitutes that guarantee adequate physical and chemical characteristics and a satisfactory sensorial aspect. Due to the importance of fiber consumption combined with health benefits and fat reduction in food, the present work proposed the development of a pineapple peel flour (FCA), used as a substitute for fat in bovine burger. In this work, control hamburgers with 23% fat content and absence of FCA and fat replacement by FCA in the proportions of 5%, 10%, 15%, 20% and 25% were formulated. For the evaluation of the formulated hamburgers, chemical analyzes of centesimal and physical composition of cooking yield, percentage of shrinkage, texture and instrumental color were performed. FCA was also evaluated for its centesimal composition, complemented by microbiological quality analyzes according to legislation, phenolic compounds, dietary fiber and enzymatic activity. With this study, we observed that the FCA has high fiber content, low lipid content, absence of enzymatic activity, high phenolic compounds content. The burgers presented higher cooking yield, lower percentage of shrinkage, improved texture and slight color change.A adi??o de gordura na formula??o de produtos c?rneos ? utilizada com a finalidade de conferir sabor e influenciar diretamente na sucul?ncia e maciez, entretanto a sua ingest?o pode aumentar o risco de doen?as cardiovasculares, c?ncer e conferir aumento do peso corporal. Levando-se em conta estes problemas, pesquisas e governamentais v?m sendo realizadas com intuito de reduzir gordura dos produtos c?rneos e propor substitutos que garantam caracter?sticas f?sicas e qu?micas adequadas e aspecto sensorial satisfat?rio. Em fun??o da import?ncia do consumo de fibras aliado aos benef?cios ? sa?de e redu??o de gordura em alimentos, o presente trabalho prop?s o desenvolvimento de uma farinha da casca do abacaxi (FCA), utilizada como substituto de gordura em hamb?rguer bovino. Neste trabalho foram formulados hamb?rgueres controle, com teor de 23% gordura e aus?ncia da FCA e substitui??o da gordura por FCA nas propor??es de 5 %, 10%, 15%, 20% e 25%. Para avalia??o dos hamb?rgueres formulados foram realizadas an?lises qu?micas de composi??o centesimal e f?sicas de rendimento de coc??o, porcentagem de encolhimento, textura e cor instrumental. A FCA tamb?m foi avaliada quanto ? sua composi??o centesimal, complementadas pelas an?lises de qualidade microbiol?gica segundo a legisla??o, compostos fen?licos, fibra alimentar e atividade enzim?tica. Com este estudo observamos que a FCA possui alto teor de fibras, baixo teor de lip?deos, aus?ncia de atividade enzim?tica, elevado teor de compostos fen?licos. Os hamb?rgueres, apresentaram, maior rendimento de coc??o, menor percentual de encolhimento, melhora na textura e ligeira altera??o de cor.Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2019-01-09T12:25:57Z No. of bitstreams: 1 2017 - Walter Jos? dos Reis Junior.pdf: 1501811 bytes, checksum: 2c5e34c32a6f8cc2b5be3eaa5d7f857b (MD5)Made available in DSpace on 2019-01-09T12:25:57Z (GMT). No. of bitstreams: 1 2017 - Walter Jos? dos Reis Junior.pdf: 1501811 bytes, checksum: 2c5e34c32a6f8cc2b5be3eaa5d7f857b (MD5) Previous issue date: 2017-08-23CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/9184/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/15666/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/21968/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/27732/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/34094/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/40476/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/46844/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpghttps://tede.ufrrj.br/retrieve/53256/2017%20-%20Walter%20Jos%c3%a9%20dos%20Reis%20Junior.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaAMERICAN DIETETIC ASSOCIATION - ADA. 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Barra de cereal diet ? desenvolvimento e otimiza??o utilizando a metodologia de superf?cie de resposta nas vari?veis dependentes textura, cor e atividade de ?gua. In: ENCONTRO DE INICIA??O CIENT?FICA DA PONT?FICA UNIVERSIDADE CAT?LICA DE CAMPINAS, 13., 2007, Campinas. Anais... Campinas: PUC, 2008. TREVISAN, Y.C., BIS, C. V., HENCK, J. M., BARRETO, A. C. S. Efeito da adi??o de fibra de aveia sobre as propriedades fisico-quimicas de hamb?rguer cozido e congelado com redu??o de gordura e sal. Braziliam journal food technology. V.19, 2016 TURHAN, S.; SAGIR, I.; SULE USTUN, N. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science, v. 71, n. 2, p. 312?316, Outubro 2005produto c?rneo reestruturado, ,abacaxiextrato et?reorestructured meat productpineappleethereal extractCi?ncia e Tecnologia de AlimentosUtiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gorduraUse of pineapple peel flour (Ananas comosus (L.) Merr.) 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| dc.title.por.fl_str_mv |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| dc.title.alternative.eng.fl_str_mv |
Use of pineapple peel flour (Ananas comosus (L.) Merr.) For the development of reduced fat bovine burger |
| title |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| spellingShingle |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura Reis Junior, Walter Jos? dos produto c?rneo reestruturado, , abacaxi extrato et?reo restructured meat product pineapple ethereal extract Ci?ncia e Tecnologia de Alimentos |
| title_short |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| title_full |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| title_fullStr |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| title_full_unstemmed |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| title_sort |
Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura |
| author |
Reis Junior, Walter Jos? dos |
| author_facet |
Reis Junior, Walter Jos? dos |
| author_role |
author |
| dc.contributor.advisor1.fl_str_mv |
Mathias, Simone Pereira |
| dc.contributor.advisor1ID.fl_str_mv |
CPF: 072.803.187-62 |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3876932417920038 |
| dc.contributor.advisor-co1.fl_str_mv |
Valad?o, Romulo Cardoso |
| dc.contributor.advisor-co1ID.fl_str_mv |
CPF: 072.447.677-65 |
| dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/4333132041093499 |
| dc.contributor.referee1.fl_str_mv |
Barbosa, Maria Ivone Martins Jacintho |
| dc.contributor.referee2.fl_str_mv |
Teixeira, Claudia Emilia |
| dc.contributor.authorID.fl_str_mv |
CPF: 138.073.097-05 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6424617209712344 |
| dc.contributor.author.fl_str_mv |
Reis Junior, Walter Jos? dos |
| contributor_str_mv |
Mathias, Simone Pereira Valad?o, Romulo Cardoso Barbosa, Maria Ivone Martins Jacintho Teixeira, Claudia Emilia |
| dc.subject.por.fl_str_mv |
produto c?rneo reestruturado, , abacaxi extrato et?reo restructured meat product pineapple ethereal extract |
| topic |
produto c?rneo reestruturado, , abacaxi extrato et?reo restructured meat product pineapple ethereal extract Ci?ncia e Tecnologia de Alimentos |
| dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
| description |
The addition of fat in the formulation of meat products is used for the purpose of conferring flavor and directly influence on succulence and tenderness, however its ingestion may increase the risk of cardiovascular diseases, cancer and increase body weight. Taking into account these problems, research and legislation actions are being carried out with the aim of reducing meat product fat and proposing substitutes that guarantee adequate physical and chemical characteristics and a satisfactory sensorial aspect. Due to the importance of fiber consumption combined with health benefits and fat reduction in food, the present work proposed the development of a pineapple peel flour (FCA), used as a substitute for fat in bovine burger. In this work, control hamburgers with 23% fat content and absence of FCA and fat replacement by FCA in the proportions of 5%, 10%, 15%, 20% and 25% were formulated. For the evaluation of the formulated hamburgers, chemical analyzes of centesimal and physical composition of cooking yield, percentage of shrinkage, texture and instrumental color were performed. FCA was also evaluated for its centesimal composition, complemented by microbiological quality analyzes according to legislation, phenolic compounds, dietary fiber and enzymatic activity. With this study, we observed that the FCA has high fiber content, low lipid content, absence of enzymatic activity, high phenolic compounds content. The burgers presented higher cooking yield, lower percentage of shrinkage, improved texture and slight color change. |
| publishDate |
2017 |
| dc.date.issued.fl_str_mv |
2017-08-23 |
| dc.date.accessioned.fl_str_mv |
2019-01-09T12:25:57Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| format |
masterThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
REIS JUNIOR, Walter Jos? dos. Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura. 2017. 67 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2017. |
| dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/2568 |
| identifier_str_mv |
REIS JUNIOR, Walter Jos? dos. Utiliza??o de farinha da casca do abacaxi (Ananas comosus (L.) Merr.) para desenvolvimento de hamb?rguer bovino com teor reduzido de gordura. 2017. 67 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2017. |
| url |
https://tede.ufrrj.br/jspui/handle/jspui/2568 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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Barra de cereal diet ? desenvolvimento e otimiza??o utilizando a metodologia de superf?cie de resposta nas vari?veis dependentes textura, cor e atividade de ?gua. In: ENCONTRO DE INICIA??O CIENT?FICA DA PONT?FICA UNIVERSIDADE CAT?LICA DE CAMPINAS, 13., 2007, Campinas. Anais... Campinas: PUC, 2008. TREVISAN, Y.C., BIS, C. V., HENCK, J. M., BARRETO, A. C. S. Efeito da adi??o de fibra de aveia sobre as propriedades fisico-quimicas de hamb?rguer cozido e congelado com redu??o de gordura e sal. Braziliam journal food technology. V.19, 2016 TURHAN, S.; SAGIR, I.; SULE USTUN, N. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science, v. 71, n. 2, p. 312?316, Outubro 2005 |
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