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| 13. |  | BARROS, C. R. de; MONTEIRO, A. L. G.; POLI, C. H. E. C.; FERNANDES, M. A. M.; ALMEIDA, R. de A.; FERNANDES, S. R. Resultado econômico da produção de ovinos para carne em pasto de azevém e confinamento. Acta Scientiarum. Animal Sciences Maringá, v. 31, n. 1, p. 77-85, 2009.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
03/09/2019 |
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Data da última atualização: |
16/07/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
CÓCARO, E. S.; LAURINDO, L. F.; ALCANTARA, M.; MARTINS, I. B. A.; BENEVENUTO JUNIOR, A. A.; DELIZA, R. |
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Afiliação: |
Elaine Souza Cócaro, UFRRJ; Laise Freitas Laurindo, IF SUDESTE MG; Marcela Alcantara, UFRRJ; Inayara Beatriz Araújo Martins, UFRRJ; Augusto Aloísio Benevenuto Junior, IF SUDESTE MG; ROSIRES DELIZA, CTAA. |
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Título: |
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Science and Technology International, v. 26, n. 2, p. 105-112, 2019. |
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DOI: |
https://doi.org/10.1177/1082013219871410 |
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Idioma: |
Inglês |
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Notas: |
Research article. |
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Conteúdo: |
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products. |
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Palavras-Chave: |
Food ingredients; Sensory analysis. |
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Thesaurus NAL: |
Dietary fiber; Meat products; Vegetables. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02269naa a2200265 a 4500
001 2111831
005 2021-07-16
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/1082013219871410$2DOI
100 1 $aCÓCARO, E. S.
245 $aThe addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger$bEffects on technological, sensory, and nutritional aspects.$h[electronic resource]
260 $c2019
500 $aResearch article.
520 $aFive different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.
650 $aDietary fiber
650 $aMeat products
650 $aVegetables
653 $aFood ingredients
653 $aSensory analysis
700 1 $aLAURINDO, L. F.
700 1 $aALCANTARA, M.
700 1 $aMARTINS, I. B. A.
700 1 $aBENEVENUTO JUNIOR, A. A.
700 1 $aDELIZA, R.
773 $tFood Science and Technology International$gv. 26, n. 2, p. 105-112, 2019.
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Embrapa Agroindústria de Alimentos (CTAA) |
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