Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752 |
Resumo: | ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers. |
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Technological and sensory characteristics of hamburgers added with chia seed as fat replacerSalvia hispanicadietary fiberlipid oxidationshear forcecheck-all-that-applies analysisABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.Universidade Federal de Santa Maria2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752Ciência Rural v.49 n.8 2019reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20190090info:eu-repo/semantics/openAccessPaula,Marielle Maria de OliveiraSilva,Juliana Resende GonçalvesOliveira,Karoliny Lamas deMassingue,Armando AbelRamos,Eduardo MendesBenevenuto Júnior,Augusto AloísioSilva,Maurício Henriques LouzadaSilva,Vanessa Riani Olmieng2019-08-12T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
title |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
spellingShingle |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer Paula,Marielle Maria de Oliveira Salvia hispanica dietary fiber lipid oxidation shear force check-all-that-applies analysis |
title_short |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
title_full |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
title_fullStr |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
title_full_unstemmed |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
title_sort |
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer |
author |
Paula,Marielle Maria de Oliveira |
author_facet |
Paula,Marielle Maria de Oliveira Silva,Juliana Resende Gonçalves Oliveira,Karoliny Lamas de Massingue,Armando Abel Ramos,Eduardo Mendes Benevenuto Júnior,Augusto Aloísio Silva,Maurício Henriques Louzada Silva,Vanessa Riani Olmi |
author_role |
author |
author2 |
Silva,Juliana Resende Gonçalves Oliveira,Karoliny Lamas de Massingue,Armando Abel Ramos,Eduardo Mendes Benevenuto Júnior,Augusto Aloísio Silva,Maurício Henriques Louzada Silva,Vanessa Riani Olmi |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Paula,Marielle Maria de Oliveira Silva,Juliana Resende Gonçalves Oliveira,Karoliny Lamas de Massingue,Armando Abel Ramos,Eduardo Mendes Benevenuto Júnior,Augusto Aloísio Silva,Maurício Henriques Louzada Silva,Vanessa Riani Olmi |
dc.subject.por.fl_str_mv |
Salvia hispanica dietary fiber lipid oxidation shear force check-all-that-applies analysis |
topic |
Salvia hispanica dietary fiber lipid oxidation shear force check-all-that-applies analysis |
description |
ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
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=S0103-84782019000800752 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20190090 |
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 |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.49 n.8 2019 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140553935618048 |