02269naa a2200265 a 450000100080000000500110000800800410001902400500006010000190011024501690012926000090029850000220030752013990032965000180172865000180174665000150176465300210177965300210180070000200182170000180184170000220185970000290188170000150191077300780192521118312021-07-16       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/10820132198714102DOI1 aCÓCARO, E. S.  aThe addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burgerbEffects on technological, sensory, and nutritional aspects.h[electronic resource]  c2019  aResearch article.  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.  aDietary fiber  aMeat products  aVegetables  aFood ingredients  aSensory analysis1 aLAURINDO, L. F.1 aALCANTARA, M.1 aMARTINS, I. B. A.1 aBENEVENUTO JUNIOR, A. A.1 aDELIZA, R.  tFood Science and Technology Internationalgv. 26, n. 2, p. 105-112, 2019.