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The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects.
Cócaro, Elaine Souza; Laurindo, Laise Freitas; Alcantara, Marcela; Martins, Inayara Beatriz Araújo; Junior, Augusto Aloísio Benevenuto; Deliza, Rosires.
Afiliação
  • Cócaro ES; Department of Food Technology, Federal Rural University of Rio of Janeiro, Seropédica - RJ, Brazil.
  • Laurindo LF; Department of Food Science and Technology, Federal Institute of Education Science and Technology of the Southeast of Minas Gerais-Campus Rio Pomba, Rio Pomba/MG, Brazil.
  • Alcantara M; Department of Food Technology, Federal Rural University of Rio of Janeiro, Seropédica - RJ, Brazil.
  • Martins IBA; Department of Food Technology, Federal Rural University of Rio of Janeiro, Seropédica - RJ, Brazil.
  • Junior AAB; Department of Food Science and Technology, Federal Institute of Education Science and Technology of the Southeast of Minas Gerais-Campus Rio Pomba, Rio Pomba/MG, Brazil.
  • Deliza R; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil.
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aves Domésticas / Linho / Farinha / Produtos da Carne Limite: Adolescent / Adult / Aged / Animals / Female / Humans / Male / 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
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aves Domésticas / Linho / Farinha / Produtos da Carne Limite: Adolescent / Adult / Aged / Animals / Female / Humans / Male / 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