Nutritional enrichment of beef burgers by adding components of non-conventional food plants
| Autor: | Iasmim de Almeida Veeck, Valmor Ziegler, Mariane Lobo Ugalde, Fabrizio da Fonseca Barbosa |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Food plant
Burger 030309 nutrition & dietetics Aceitação Sensory analysis Moringa 03 medical and health sciences 0404 agricultural biotechnology TX341-641 Food science Soy protein Mathematics 0303 health sciences Sensory biology Ora-pro-nobis Nutrition. Foods and food supply Sensorial Yacón 04 agricultural and veterinary sciences biology.organism_classification Hambúrguer 040401 food science Yacon Beef burger Acceptance Food systems Dietary fiber Food Science |
| Zdroj: | Brazilian Journal of Food Technology, Vol 23 (2020) Brazilian Journal of Food Technology, Volume: 23, Article number: e2019030, Published: 09 MAR 2020 Brazilian Journal of Food Technology v.23 2020 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
| ISSN: | 1981-6723 |
| Popis: | Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods. Resumo Algumas Plantas Alimentares Não Convencionais (PANCs), como a batata Yacon, a Moringa e a Ora-pro-nobis, foram estudadas para identificar a sua constituição e as substâncias promotoras da saúde. O objetivo deste estudo foi enriquecer o hambúrguer bovino com componentes de plantas alimentícias não convencionais e avaliar suas propriedades físicas, químicas e sensoriais. Foram elaboradas 10 formulações, sendo uma delas a formulação com proteína de soja (sem adição das PANCs) e nove formulações com variações de 2%, 4% e 6% de farinha de cada uma das PANCs. A adição da farinha dessas plantas nos hambúrgueres melhorou suas propriedades nutricionais e resultou em um aumento no teor de proteína, cinzas e fibras alimentares, uma ligeira redução nas gorduras e uma redução significativa nos carboidratos. Os hambúrgueres produzidos com 2% e 4% de farinha de Yacon apresentaram as menores diferenças nesses parâmetros quando comparados aos do controle e apresentaram taxas de aceitação similares à da formulação controle. Essas duas formulações também apresentaram maior similaridade com a formulação controle durante a análise sensorial, o que evidencia o potencial de serem bem aceitas pelos consumidores que buscam alimentos mais saudáveis. |
| Databáze: | OpenAIRE |
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