The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects
| Autor: | Elaine Souza Cócaro, Inayara Beatriz Araujo Martins, Rosires Deliza, Augusto Aloísio Benevenuto Júnior, Laise Freitas Laurindo, Marcela de Alcantara |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Linum Moisture biology 030309 nutrition & dietetics Chemistry General Chemical Engineering 04 agricultural and veterinary sciences Mechanical resistance biology.organism_classification 040401 food science Sensory analysis Industrial and Manufacturing Engineering 03 medical and health sciences Ingredient 0404 agricultural biotechnology Chicken burger Dietary fiber Food science Water content Food Science |
| Zdroj: | Food Science and Technology International. 26:105-112 |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/1082013219871410 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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