SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | UNINGÁ Review |
Texto Completo: | https://revista.uninga.br/uningareviews/article/view/3735 |
Resumo: | Meat products with reduced fat content are a tendency in food industry, and regarding that, fat replacements have been utilized. The suggestion using them is the manufacturing of re- duced fat products that can be considered healthy and prefera- ble maintaining original sensory characteristics. The intent of this work is elaborate beef hamburger patties utilizing inulin as fat replacement, containing prebiotic functions. For that nine formulations were developed, which three were classified as base-formulations, varying the inulin and fat content. The products were characterized by physicochemical analysis (moisture, protein, lipid, ashes and total fibers), cooking shrinkage and sensory regarding acceptability for overall im- pression, appearance, flavor, odor, texture and after flavor. Through response surface methodology applied to sensory data, the attributes flavor, odor, appearance and after flavor were the ones that obtained better fit to the data and were utilized to predict the better proportion of fat and inulin. The results obtained demonstrated that the 6% inulin formulation obtained the better acceptability compared to traditional patty Formulations containing more than 6% inulin presented low acceptability, due to the low content of meat, negatively influencing the final product texture and flavor. |
id |
UNINGA-2_39ea3f35a675cd45d5f14507086bed38 |
---|---|
oai_identifier_str |
oai:ojs.revista.uninga.br:article/3735 |
network_acronym_str |
UNINGA-2 |
network_name_str |
UNINGÁ Review |
repository_id_str |
|
spelling |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGYAVALIAÇÃO SENSORIAL DE HAMBÚRGUER COM SUBSTITUIÇÃO DE GORDURA POR INULINA ATRAVÉS DE METODOLOGIA DE SUPERFÍCIE DE RESPOSTACarneNutriçãoFibraAceitalibilidadeMeatNutritionFiberAceptabilityMeat products with reduced fat content are a tendency in food industry, and regarding that, fat replacements have been utilized. The suggestion using them is the manufacturing of re- duced fat products that can be considered healthy and prefera- ble maintaining original sensory characteristics. The intent of this work is elaborate beef hamburger patties utilizing inulin as fat replacement, containing prebiotic functions. For that nine formulations were developed, which three were classified as base-formulations, varying the inulin and fat content. The products were characterized by physicochemical analysis (moisture, protein, lipid, ashes and total fibers), cooking shrinkage and sensory regarding acceptability for overall im- pression, appearance, flavor, odor, texture and after flavor. Through response surface methodology applied to sensory data, the attributes flavor, odor, appearance and after flavor were the ones that obtained better fit to the data and were utilized to predict the better proportion of fat and inulin. The results obtained demonstrated that the 6% inulin formulation obtained the better acceptability compared to traditional patty Formulations containing more than 6% inulin presented low acceptability, due to the low content of meat, negatively influencing the final product texture and flavor.Produtos cárneos com teor reduzido de gordura são uma tendência na indústria de alimentos e, para isto, substitutos de gordura estão sendo utilizados. A proposta em empre- gá-los é a obtenção de produtos com teor reduzido de gor- dura que possam ser considerados saudáveis e que prefe- rencialmente mantenham as características sensoriais originais. O objetivo deste trabalho foi elaborar hambúrgue- res de carne bovina utilizando como substituto de gordura a fibra inulina, que contém funções prebióticas. Para isto foram desenvolvidas nove formulações, onde três foram classificadas como formulações-base, variando nelas o per- centual de gordura e inulina. Os produtos foram caracte- rizados por análises físico-químicas (umidade, proteína, lipídios, cinzas e fibras totais), rendimento de encolhimento e sensorialmente quanto a aceitabilidade para a sua im- pressão global, aparência, sabor, odor/aroma, maciez e sabor residual. Através da metodologia de superfície de resposta aplicada aos dados sensorial obtidos, os atributos sabor (R²= 0,743), odor (R²=0,775), aparência (R²=0,736) e sabor residual (R²=0,80), foram os que obtiveram melhor ajuste aos dados. Os resultados obtidos demonstraram que a formulação com 6% de inulina obteve a melhor aceitabilidade (p<0,05). Formulações contendo grade quantidade de inulina apresentaram baixa aceitação, devido principalmente ao teor reduzido de carne, que influenciou de forma negativa a textura e o sabor do produto.Editora Uningá2020-10-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revista.uninga.br/uningareviews/article/view/3735Uningá Review ; Vol. 26 No. 1 (2016): REVISTA UNINGÁ REVIEW; 30-35Uningá Review Journal; v. 26 n. 1 (2016): REVISTA UNINGÁ REVIEW; 30-352178-2571reponame:UNINGÁ Reviewinstname:Centro Universitário Uningáinstacron:UNINGAporhttps://revista.uninga.br/uningareviews/article/view/3735/2236Los, Paulo RicardoSALEM, RENATA DINNIES SANTOSForlani Crepaldi, ArthurVilla Amaral, GuilhermeSilva Simões, Deise Rosanainfo:eu-repo/semantics/openAccess2020-10-19T14:37:55Zoai:ojs.revista.uninga.br:article/3735Revistahttps://revista.uninga.br/uningareviews/indexPUBhttps://revista.uninga.br/uningareviews/oairevistauningareview@uninga.edu.br || sec.revistas@uninga.edu.br2178-25712178-2571opendoar:2020-10-19T14:37:55UNINGÁ Review - Centro Universitário Uningáfalse |
dc.title.none.fl_str_mv |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY AVALIAÇÃO SENSORIAL DE HAMBÚRGUER COM SUBSTITUIÇÃO DE GORDURA POR INULINA ATRAVÉS DE METODOLOGIA DE SUPERFÍCIE DE RESPOSTA |
title |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY |
spellingShingle |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY Los, Paulo Ricardo Carne Nutrição Fibra Aceitalibilidade Meat Nutrition Fiber Aceptability |
title_short |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY |
title_full |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY |
title_fullStr |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY |
title_full_unstemmed |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY |
title_sort |
SENSORY EVALUATION OF PATTIES WITH INULIN AS FAT REPLACEMENT BY SURFACE RESPONSE METHODOLOGY |
author |
Los, Paulo Ricardo |
author_facet |
Los, Paulo Ricardo SALEM, RENATA DINNIES SANTOS Forlani Crepaldi, Arthur Villa Amaral, Guilherme Silva Simões, Deise Rosana |
author_role |
author |
author2 |
SALEM, RENATA DINNIES SANTOS Forlani Crepaldi, Arthur Villa Amaral, Guilherme Silva Simões, Deise Rosana |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Los, Paulo Ricardo SALEM, RENATA DINNIES SANTOS Forlani Crepaldi, Arthur Villa Amaral, Guilherme Silva Simões, Deise Rosana |
dc.subject.por.fl_str_mv |
Carne Nutrição Fibra Aceitalibilidade Meat Nutrition Fiber Aceptability |
topic |
Carne Nutrição Fibra Aceitalibilidade Meat Nutrition Fiber Aceptability |
description |
Meat products with reduced fat content are a tendency in food industry, and regarding that, fat replacements have been utilized. The suggestion using them is the manufacturing of re- duced fat products that can be considered healthy and prefera- ble maintaining original sensory characteristics. The intent of this work is elaborate beef hamburger patties utilizing inulin as fat replacement, containing prebiotic functions. For that nine formulations were developed, which three were classified as base-formulations, varying the inulin and fat content. The products were characterized by physicochemical analysis (moisture, protein, lipid, ashes and total fibers), cooking shrinkage and sensory regarding acceptability for overall im- pression, appearance, flavor, odor, texture and after flavor. Through response surface methodology applied to sensory data, the attributes flavor, odor, appearance and after flavor were the ones that obtained better fit to the data and were utilized to predict the better proportion of fat and inulin. The results obtained demonstrated that the 6% inulin formulation obtained the better acceptability compared to traditional patty Formulations containing more than 6% inulin presented low acceptability, due to the low content of meat, negatively influencing the final product texture and flavor. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-19 |
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://revista.uninga.br/uningareviews/article/view/3735 |
url |
https://revista.uninga.br/uningareviews/article/view/3735 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revista.uninga.br/uningareviews/article/view/3735/2236 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Uningá |
publisher.none.fl_str_mv |
Editora Uningá |
dc.source.none.fl_str_mv |
Uningá Review ; Vol. 26 No. 1 (2016): REVISTA UNINGÁ REVIEW; 30-35 Uningá Review Journal; v. 26 n. 1 (2016): REVISTA UNINGÁ REVIEW; 30-35 2178-2571 reponame:UNINGÁ Review instname:Centro Universitário Uningá instacron:UNINGA |
instname_str |
Centro Universitário Uningá |
instacron_str |
UNINGA |
institution |
UNINGA |
reponame_str |
UNINGÁ Review |
collection |
UNINGÁ Review |
repository.name.fl_str_mv |
UNINGÁ Review - Centro Universitário Uningá |
repository.mail.fl_str_mv |
revistauningareview@uninga.edu.br || sec.revistas@uninga.edu.br |
_version_ |
1797042215362494464 |