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| 1. |  | BESSA, M. E. De; RODARTE, M. P.; OTENIO, M. H.; STRINGHETA, P. C.; OLIVEIRA, J. M. De; BARBOSA, J. C.; PINTO, M. A. De O. Sensory perception of the fermented goat milk: potential application of the DSC method. Food Science and Technology, v. 36, n. 3, p. 406-412, 2016.| Biblioteca(s): Embrapa Gado de Leite. |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
04/02/2019 |
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Data da última atualização: |
24/01/2020 |
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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: |
PRADO, M. E. A. do; QUEIROZ, V. A. V.; CORREIA, V. T. da V.; NEVES, E. O.; RONCHETI, E. F. S.; GONÇALVES, A. C. A.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de. |
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Afiliação: |
Maria Emília Araújo do Prado, Universidade Federal de São João del-Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinicius Tadeu da Veiga Correia, Universidade Federal de São João del-Rei; Erick Ornellas Neves, Universidade Federal de Ouro Preto; Elder Felipe Silva Roncheti, Universidade Federal de Viçosa; Aline Cristina Arruda Gonçalves, Universidade Federal de São João del-Rei; CICERO BESERRA DE MENEZES, CNPMS; Fernanda Cristina Esteves de Oliveira, Universidade Federal de São João del-Rei. |
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Título: |
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Meat Science, v. 150, p. 93-100, 2019. |
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DOI: |
10.1016/j.meatsci.2018.12.006 |
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Idioma: |
Inglês |
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Notas: |
Publicado online em 13 dez. 2018. |
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Conteúdo: |
The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option. |
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Thesagro: |
Alimento; Farelo; Hamburger; Proteína; Sorgo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/191985/1/Physicochemical-sensorial.pdf
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Marc: |
LEADER 01902naa a2200289 a 4500
001 2105403
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2018.12.006$2DOI
100 1 $aPRADO, M. E. A. do
245 $aPhysicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.$h[electronic resource]
260 $c2019
500 $aPublicado online em 13 dez. 2018.
520 $aThe physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option.
650 $aAlimento
650 $aFarelo
650 $aHamburger
650 $aProteína
650 $aSorgo
700 1 $aQUEIROZ, V. A. V.
700 1 $aCORREIA, V. T. da V.
700 1 $aNEVES, E. O.
700 1 $aRONCHETI, E. F. S.
700 1 $aGONÇALVES, A. C. A.
700 1 $aMENEZES, C. B. de
700 1 $aOLIVEIRA, F. C. E. de
773 $tMeat Science$gv. 150, p. 93-100, 2019.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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