Flaxseed gum (Linum usitatissimum L.) for use like hydrocolloids in food industry
| Autor: | Monego, Magda Aita |
|---|---|
| Přispěvatelé: | Silva, Leila Picolli da, Quadros, Arlei Rodrigues Bonet de, Lang, Ernesto Schulz |
| Jazyk: | portugalština |
| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | Biblioteca Digital de Teses e Dissertações do UFSM Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
| Popis: | Conselho Nacional de Desenvolvimento Científico e Tecnológico This work aimed to assess the yield of extractions of the flaxseed gum (whole and ground) and meal flaxseed in different concentrations, and check the effect of adding flaxseed gum in beef burguer with different levels of fat in chemical composition, cooking, sensory and shelf life (storage for 90 days, a - 200C). In the concentration C7,5% was noted more yield for flaxseed gum extractions (whole and ground) and meal flaxseed (7,2; 18; 9%, respectively). Produced 85% of total fibre extract from flaxseed (whole), the meal flaxseed gum presented low this component (56%) and high protein content (36%). Both gums have great ability to Water Binding Capacity (approximately 17 per gram gum) and has not been verified syneresis in the concentrations in gel 1; 5; 2 and 2.5%. The meal flaxseed gum showed double capacity of fat retention in relation to the flaxseed gum. The flaxseed gum obtained more viscosity than the meal flaxseed gum in concentration 2g/L, but it was stable in pH between 4 - 6; meal flaxseed gum was broadly stable in band of pH (2 - 10). The flaxseed gum was employed in beef burger formulations, as a substitute of fat in the concentrations: 0; 0, 1; 0,3; 0,6 and 1%. Both in raw beef burguers or cooked, it was noted that the greater concentration flaxseed gum in the treatments, greater was the moisture and less fat content. There was no significant difference (p < 0,05) for the amounts of ash and protein in raw and cooked beef burguers. All the tests presented more yield and moisture retention when compared to the control (GL0%), only GL1% had significantly difference (p < 0,05). GL0,6% presented greater retention fat in relation to the other. Diminution in diameter was observed in the sample GL0,1%, followed by GL0,3%; GL0,6% and GL0% in ascending order. The GL0% and GL0,1% have greater machining force (p < 0,05) than GL0,3%, and GL0,6%. In sensorial analysis, the GL0,1% and GL0,3% obtained majors notes for attribute appearance, GL0% and GL0,1% to odour and taste attributes. For attributes color and texture, only the GL1% was rejected, the smaller notes. In the test of purchase attitude, GL0,1% received major notes, followed by GL0,3%; GL0%; GL0,6% and GL1%, in descending order of preference. The pH increased during the period of storage, ranging from 5,6 (day 0) 6,1 (day 90), but was within pH for meat suitable for consumption. All the tests have less value of TBARS than the control (GL0%) at the end of storage. Therefore, it is concluded that is possible to get beef burguer reduced in fat, with similar quality or better than conventional product with added flaxseed gum, representing a viable alternative replacement partial fat in this product Este trabalho teve como objetivo avaliar o rendimento das extrações de goma da linhaça (grão inteiro e moído) e do farelo de linhaça a diferentes concentrações, bem como verificar o efeito da adição de goma do grão de linhaça, em hambúrgueres de carne bovina com diferentes níveis de gordura, na composição química, características de cozimento, aceitação global e vida de prateleira (armazenamento por 90 dias, a -200C). Na concentração C7,5%, foi observado maior rendimento para as extrações de goma da linhaça (grão inteiro e moído) e farelo (7,2; 18 e 9%, respectivamente). Obteve-se 85% de fibra total no extrato proveniente da linhaça (grão inteiro), já a goma do farelo apresentou menor teor deste componente (56%) e alto conteúdo de proteína (36%). Ambas as gomas possuem ótima capacidade de hidratação (aproximadamente 17g de água por grama de goma) e não foi verificada sinérese nas concentrações de gel a 1; 1,5; 2 e 2,5%. A goma do farelo exibiu o dobro de capacidade de ligação à gordura em relação à goma do grão. Esta apresentou maior viscosidade que a goma do farelo na concentração 2g/L, porém foi estável na faixa de pH entre 4-6; já a goma do farelo foi estável em ampla faixa de pH (2-10). A goma do grão de linhaça foi empregada nas formulações de hambúrguer, como substituto de gordura, nas concentrações: 0; 0,1; 0,3; 0,6 e 1%. Tanto nos hambúrgueres crus, quanto nos cozidos, observou-se que quanto maior concentração de goma de linhaça no tratamento, maior foi a umidade e menor o conteúdo de gordura. Não houve diferença significativa (p |
| Databáze: | OpenAIRE |
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