The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects.
Food Sci Technol Int
; 26(2): 105-112, 2020 Mar.
Article
em En
| MEDLINE
| ID: mdl-31461368
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
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Aves Domésticas
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Linho
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Farinha
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Produtos da Carne
Limite:
Adolescent
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Adult
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Aged
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Animals
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Female
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Humans
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Male
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Middle aged
Idioma:
En
Revista:
Food Sci Technol Int
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Estados Unidos