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dc.creatorBastos, Sabrina C.-
dc.creatorPimenta, Maria Emília S. G.-
dc.creatorPimenta, Carlos J.-
dc.creatorReis, Tatiana A.-
dc.creatorNunes, Cleiton A.-
dc.creatorPinheiro, Ana Carla M.-
dc.creatorFabrício, Luís Felipe F.-
dc.creatorLeal, Renato Silva-
dc.date.accessioned2014-10-08T20:56:14Z-
dc.date.available2014-10-08T20:56:14Z-
dc.date.issued2014-01-18-
dc.identifier.citationBASTOS, S. C. et al. Alternative fat substitutes for beef burger: technological and sensory characteristics. Journal of Food Science and Technology, Mysore, v. 51, n. 9, p. 2046-2053, 2014.pt_BR
dc.identifier.urihttp://link.springer.com/article/10.1007%2Fs13197-013-1233-2pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4377-
dc.description.abstractThis study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.pt_BR
dc.languageenpt_BR
dc.publisherAssociation of Food Scientists and Technologists of Indiapt_BR
dc.rightsrestritopt_BR
dc.sourceJournal of Food Science and Technologypt_BR
dc.subjectBeef burgerpt_BR
dc.subjectLow-fatpt_BR
dc.subjectFat substitutespt_BR
dc.subjectTechnological characteristicspt_BR
dc.subjectSensory analysispt_BR
dc.titleAlternative fat substitutes for beef burger: technological and sensory characteristicspt_BR
dc.typeArtigopt_BR
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