Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8298 |
Resumo: | Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects. |
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Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-productsHarina de albedo de naranja como un sustituto de la grasa en hamburguesas bovinas: un valor agregado a los subproductos de la citriculturaFarinha de albedo de laranja como substituto de gordura em hambúrgueres bovinos: agregação de valor aos subprodutos da citriculturaSubprodutos cítricosCitrus sinensis L. Osbeck, var. Pera-RioIngestão de fibra alimentarRedução de gordura.Subproductos cítricosCitrus sinensis L. Osbeck, var. Pera-RioIngesta de fibra dietéticaReducción de grasas.Citrus by-productsCitrus sinensis L. Osbeck, var. Pera-RioDietary fiber intakeFat reduction.Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.Las fibras dietéticas son componentes importantes para mejorar el atractivo nutricional de los productos cárnicos y pueden obtenerse a partir de subproductos cítricos. Considerando que el albedo de naranja no ha sido lo suficientemente estudiado en productos cárnicos, este trabajo tiene como objetivo determinar la influencia de la harina de albedo de naranja como un sustituto de la grasa animal en hamburguesas bovinas. Con el fin de cumplir este objetivo, se desarrollaron cinco formulaciones, sustituyendo grasa de cerdo por harina de albedo de naranja en diferentes porcentajes (0; 25; 50; 75; y 100%). Fueron analizados diferentes parámetros como: la composición proximal de la harina de albedo de naranja y de las hamburguesas de carne, el rendimiento de cocción, la reducción del diámetro, pH, color, aceptación sensorial e intención de compra de las hamburguesas. Los resultados revelaron que el porcentaje de lípidos se redujo hasta en un 70%. Sin embargo, los parámetros de rendimiento se vieron afectados negativamente por la adición de la harina de albedo de naranja mostrando que, a mayor cantidad de harina agregada, existe una menor capacidad de retención de agua y una mayor reducción del diámetro. Los resultados del análisis sensorial mostraron que las formulaciones en las que se sustituyó la grasa porcina por 25 y 50% de la harina de albedo de naranja, fueron las más aceptadas para todos los atributos sensoriales e intención de compra, lo cual muestra que estas pueden funcionar como alternativas viables tanto en el aspecto nutricional como en el sensorial.As fibras alimentares são componentes importantes para melhorar o apelo nutricional dos produtos cárneos, podendo ser obtidas a partir de subprodutos da citricultura, dentre eles o albedo de laranja. Considerando que o albedo de laranja não foi suficientemente avaliado em produtos cárneos, o objetivo deste trabalho foi avaliar a influência da farinha de albedo de laranja como substituto da gordura animal em hambúrgueres de carne bovina. Cinco formulações foram desenvolvidas com diferentes substituições da gordura suína pela farinha de albedo de laranja (0; 25; 50; 75; e 100%). As análises realizadas foram a composição proximal da farinha de albedo de laranja e dos hambúrgueres bovinos e o rendimento de cozimento, encolhimento, pH, parâmetros de cor, aceitação sensorial e intenção de compra dos hambúrgueres bovinos. Os resultados mostraram que o percentual de lipídios foi reduzido em até 70%, porém, os parâmetros de rendimento foram afetados negativamente pela inclusão da farinha de albedo de laranja: quanto maior a quantidade de farinha adicionada, menor a capacidade de retenção de água e maior foi a taxa de encolhimento. Em relação à análise sensorial, as formulações em que a gordura suína foi substituída por 25 e 50% de farinha de albedo de laranja foram as mais aceitáveis para todos os atributos sensoriais e intenção de compra, caracterizando-se como alternativas viáveis tanto no aspecto nutricional quanto no sensorial.Research, Society and Development2020-09-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/829810.33448/rsd-v9i10.8298Research, Society and Development; Vol. 9 No. 10; e1599108298Research, Society and Development; Vol. 9 Núm. 10; e1599108298Research, Society and Development; v. 9 n. 10; e15991082982525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8298/7504Copyright (c) 2020 Lívia Bicalho Ferreira Silva; Camila Neves Miranda; Mirian dos Santos; Patrícia Aparecida Pimenta Pereira; Luciana Rodrigues da Cunha; Silvia Mendonça Vieira; Kelly Moreira Bezerra Gandrahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Lívia Bicalho FerreiraMiranda, Camila Neves Santos, Mirian dosPereira, Patrícia Aparecida Pimenta Cunha, Luciana Rodrigues da Vieira, Silvia Mendonça Gandra, Kelly Moreira Bezerra 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8298Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:48.281828Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products Harina de albedo de naranja como un sustituto de la grasa en hamburguesas bovinas: un valor agregado a los subproductos de la citricultura Farinha de albedo de laranja como substituto de gordura em hambúrgueres bovinos: agregação de valor aos subprodutos da citricultura |
title |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products |
spellingShingle |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products Silva, Lívia Bicalho Ferreira Subprodutos cítricos Citrus sinensis L. Osbeck, var. Pera-Rio Ingestão de fibra alimentar Redução de gordura. Subproductos cítricos Citrus sinensis L. Osbeck, var. Pera-Rio Ingesta de fibra dietética Reducción de grasas. Citrus by-products Citrus sinensis L. Osbeck, var. Pera-Rio Dietary fiber intake Fat reduction. |
title_short |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products |
title_full |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products |
title_fullStr |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products |
title_full_unstemmed |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products |
title_sort |
Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products |
author |
Silva, Lívia Bicalho Ferreira |
author_facet |
Silva, Lívia Bicalho Ferreira Miranda, Camila Neves Santos, Mirian dos Pereira, Patrícia Aparecida Pimenta Cunha, Luciana Rodrigues da Vieira, Silvia Mendonça Gandra, Kelly Moreira Bezerra |
author_role |
author |
author2 |
Miranda, Camila Neves Santos, Mirian dos Pereira, Patrícia Aparecida Pimenta Cunha, Luciana Rodrigues da Vieira, Silvia Mendonça Gandra, Kelly Moreira Bezerra |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Lívia Bicalho Ferreira Miranda, Camila Neves Santos, Mirian dos Pereira, Patrícia Aparecida Pimenta Cunha, Luciana Rodrigues da Vieira, Silvia Mendonça Gandra, Kelly Moreira Bezerra |
dc.subject.por.fl_str_mv |
Subprodutos cítricos Citrus sinensis L. Osbeck, var. Pera-Rio Ingestão de fibra alimentar Redução de gordura. Subproductos cítricos Citrus sinensis L. Osbeck, var. Pera-Rio Ingesta de fibra dietética Reducción de grasas. Citrus by-products Citrus sinensis L. Osbeck, var. Pera-Rio Dietary fiber intake Fat reduction. |
topic |
Subprodutos cítricos Citrus sinensis L. Osbeck, var. Pera-Rio Ingestão de fibra alimentar Redução de gordura. Subproductos cítricos Citrus sinensis L. Osbeck, var. Pera-Rio Ingesta de fibra dietética Reducción de grasas. Citrus by-products Citrus sinensis L. Osbeck, var. Pera-Rio Dietary fiber intake Fat reduction. |
description |
Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-21 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8298 10.33448/rsd-v9i10.8298 |
url |
https://rsdjournal.org/index.php/rsd/article/view/8298 |
identifier_str_mv |
10.33448/rsd-v9i10.8298 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8298/7504 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 10; e1599108298 Research, Society and Development; Vol. 9 Núm. 10; e1599108298 Research, Society and Development; v. 9 n. 10; e1599108298 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052740082335744 |