The degradation of the environment occurs worldwide and, in many cases, it is of great impact, reducing or eliminating the soil’s fertile layer, organic matter. This work aimed to characterize hamburgers made from cashew apple and to físico-química e sensorial de hambúrguer vegetal elaborado à base de caju. PDF | The main purpose of this study was to produce hamburgers with partial Uso do resíduo do pedúnculo de caju como fonte de fibras em hambúrguer com .
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The results were lower than those found by LIMA, This is due to the lower water and residue concentration, which were partially lost during the cooking process.
Sensory hamburgerr were performed, and the determination of some quality characteristics of this product was also evaluated. Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties. A study with cereals and fruit dietary fibers in sausages, obtained an acceptable sensorial profile. The samples of the cashew apple residues were obtained after depulping and grinding using an industrial blender. However, Desmond and Troy verified an increase in the Warner-Bratzler shear force by for hamburgers mixed with manioc starch.
The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The sensory characteristics evaluated were aroma, flavor, overall impression. Yilmaz substituted the fat with rye meal in meat balls.
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The sensorial results average was “liked hamburgsr LIMA, The production of hamburgers with a partial substitution of cow meat with the cashew apple residue could be a feasible option since it resulted in product with high nutritional quality that is rich or have high dietary fiber content and is low in fat. Hamburgers with the addition of 6. The total dietary fiber content was between 0 and 7. Hamburgwr rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs.
This is probably due to the higher water and fat content in F1 and to the large amount of cashew apple powder residue in F4, which hindered the agglutination of the hamburger contents.
Elaboração de hambúrguer de fibra de caju e proteínas vegetais
Marques obtained values varying from 2. The cashew apple is used mostly for the production of juice. A nine-point hedonic scale was used combined with oral and facial expressions and numbers.
Adding different portions of oatmeal to hamburgers, Marques found variations in the results; the highest values were found in the samples added to oatmeal due to the relatively high content of lipids in this flour, which does not happen to the cashew powder.
Aproveitamento industrial do caju. It can be noticed that the best yield and the least shortening percentage were obtained with the increase of cashew apple residue powder in the formulations. The results obtained in the present study were lower than those of the commercial brands analyzed, which according to their labels ranged from Another factor that might have contributed to the increase in the product shearing force is the strong presence of insoluble dietary fibers related to soluble dietary fibers since the last one shows a higher water absorbing and gel formation capacity, which directly influences the improvement of the product texture.
The sensory analysis was performed by 60 high school students. The hamburgers of those commercial brands presented Aproveitamento da fibra de caju A nacardium occidentale haburger.
Lebensmittel-Wissenschaft und-Technologiev. Charachteristics of low-fat beefburger as influenced by various types of wheat fibers.
Rincón de Cajú
Therefore, the main purpose of this work was to prepare hamburgers with partial substitution of the meat with cashew apple residue powder. Hamburgers are reasonably priced, highly consumed food products, which have great acceptability in many regions around the world. The samples F1 and F4 shown the least less shear force. The dietary fiber content in the hamburgers was determined based on the quantity of residues used in each formulation.
Hamburgfr total dietary fiber value was between 0 and 7. More recently, many studies have been conducted to develop new cashew products and to make a better use of this source of dietary fibers. Lima found 7. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. New food products are prepared to satisfy costumer’s demands concerning taste, appearance, value, and comfort.