Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Detalhes bibliográficos
Autor(a) principal: Carvalho, Larissa Tatero
Data de Publicação: 2019
Outros Autores: Pires, Manoela Alves, Baldin, Juliana Cristina, Sichetti Munekata, Paulo Eduardo, Leandro de Carvalho, Francisco Allan, Rodrigues, Isabela, Polizer, Yana Jorge, Malagoli de Mello, Juliana Lolli [UNESP], Lapa-Guimaraes, Judite, Trindade, Marco Antonio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.meatsci.2018.08.010
http://hdl.handle.net/11449/185025
Resumo: The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.
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spelling Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumptionDietary fiberHunger satisfactionMeat productCaloric valueAffective sensory evaluationThe aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, BrazilSao Paulo State Univ, Sch Agr & Vet Sci, Dept Technol, Jaboticabal, BrazilSao Paulo State Univ, Sch Agr & Vet Sci, Dept Technol, Jaboticabal, BrazilElsevier B.V.Universidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Carvalho, Larissa TateroPires, Manoela AlvesBaldin, Juliana CristinaSichetti Munekata, Paulo EduardoLeandro de Carvalho, Francisco AllanRodrigues, IsabelaPolizer, Yana JorgeMalagoli de Mello, Juliana Lolli [UNESP]Lapa-Guimaraes, JuditeTrindade, Marco Antonio2019-10-04T12:31:56Z2019-10-04T12:31:56Z2019-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article53-59http://dx.doi.org/10.1016/j.meatsci.2018.08.010Meat Science. Oxford: Elsevier Sci Ltd, v. 147, p. 53-59, 2019.0309-1740http://hdl.handle.net/11449/18502510.1016/j.meatsci.2018.08.010WOS:000449127000008Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2024-06-07T15:32:21Zoai:repositorio.unesp.br:11449/185025Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:40:54.971227Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
title Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
spellingShingle Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
Carvalho, Larissa Tatero
Dietary fiber
Hunger satisfaction
Meat product
Caloric value
Affective sensory evaluation
title_short Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
title_full Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
title_fullStr Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
title_full_unstemmed Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
title_sort Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
author Carvalho, Larissa Tatero
author_facet Carvalho, Larissa Tatero
Pires, Manoela Alves
Baldin, Juliana Cristina
Sichetti Munekata, Paulo Eduardo
Leandro de Carvalho, Francisco Allan
Rodrigues, Isabela
Polizer, Yana Jorge
Malagoli de Mello, Juliana Lolli [UNESP]
Lapa-Guimaraes, Judite
Trindade, Marco Antonio
author_role author
author2 Pires, Manoela Alves
Baldin, Juliana Cristina
Sichetti Munekata, Paulo Eduardo
Leandro de Carvalho, Francisco Allan
Rodrigues, Isabela
Polizer, Yana Jorge
Malagoli de Mello, Juliana Lolli [UNESP]
Lapa-Guimaraes, Judite
Trindade, Marco Antonio
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de São Paulo (USP)
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Carvalho, Larissa Tatero
Pires, Manoela Alves
Baldin, Juliana Cristina
Sichetti Munekata, Paulo Eduardo
Leandro de Carvalho, Francisco Allan
Rodrigues, Isabela
Polizer, Yana Jorge
Malagoli de Mello, Juliana Lolli [UNESP]
Lapa-Guimaraes, Judite
Trindade, Marco Antonio
dc.subject.por.fl_str_mv Dietary fiber
Hunger satisfaction
Meat product
Caloric value
Affective sensory evaluation
topic Dietary fiber
Hunger satisfaction
Meat product
Caloric value
Affective sensory evaluation
description The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-04T12:31:56Z
2019-10-04T12:31:56Z
2019-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.meatsci.2018.08.010
Meat Science. Oxford: Elsevier Sci Ltd, v. 147, p. 53-59, 2019.
0309-1740
http://hdl.handle.net/11449/185025
10.1016/j.meatsci.2018.08.010
WOS:000449127000008
url http://dx.doi.org/10.1016/j.meatsci.2018.08.010
http://hdl.handle.net/11449/185025
identifier_str_mv Meat Science. Oxford: Elsevier Sci Ltd, v. 147, p. 53-59, 2019.
0309-1740
10.1016/j.meatsci.2018.08.010
WOS:000449127000008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meat Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 53-59
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129233606672384

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