|
|
| 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 |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
03/09/2019 |
Data da última atualização: |
16/07/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
CÓCARO, E. S.; LAURINDO, L. F.; ALCANTARA, M.; MARTINS, I. B. A.; BENEVENUTO JUNIOR, A. A.; DELIZA, R. |
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. |
Título: |
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Science and Technology International, v. 26, n. 2, p. 105-112, 2019. |
DOI: |
https://doi.org/10.1177/1082013219871410 |
Idioma: |
Inglês |
Notas: |
Research article. |
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. |
Palavras-Chave: |
Food ingredients; Sensory analysis. |
Thesaurus Nal: |
Dietary fiber; Meat products; Vegetables. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
19/04/2016 |
Data da última atualização: |
18/08/2023 |
Tipo da produção científica: |
Folder/Folheto/Cartilha |
Autoria: |
OLIVEIRA, M. A. de; CARRÃO-PANIZZI, M. C. |
Afiliação: |
MARCELO ALVARES DE OLIVEIRA, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT. |
Título: |
Equipamento para produção de brotos de soja. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Londrina: Embrapa Soja, 2015. |
Descrição Física: |
il. color. |
Idioma: |
Português |
Notas: |
Folder 2/2015 - março/2015. |
Conteúdo: |
Construção do equipamento para produção de brotos de soja. Brotos comestíveis. |
Thesagro: |
Alimento vegetal; Broto de soja; Equipamento agrícola. |
Thesaurus NAL: |
Agricultural machinery and equipment; Soybeans; Sprouts (food). |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/142465/1/Folder-Broto-soja-copy.pdf
|
Marc: |
LEADER 00709nam a2200217 a 4500 001 2043613 005 2023-08-18 008 2015 bl uuuu u0uu1 u #d 100 1 $aOLIVEIRA, M. A. de 245 $aEquipamento para produção de brotos de soja.$h[electronic resource] 260 $aLondrina: Embrapa Soja$c2015 300 $cil. color. 500 $aFolder 2/2015 - março/2015. 520 $aConstrução do equipamento para produção de brotos de soja. Brotos comestíveis. 650 $aAgricultural machinery and equipment 650 $aSoybeans 650 $aSprouts (food) 650 $aAlimento vegetal 650 $aBroto de soja 650 $aEquipamento agrícola 700 1 $aCARRÃO-PANIZZI, M. C.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Soja (CNPSO) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|