Performance of low-fat beef burger with added soluble and insoluble dietary fibers
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Data
2018
Autores
Bis-souza, Camila VespĂșcio
Henck, Jenifer Mayara Monari
Barretto, Andrea Carla Da Silva
TĂtulo da Revista
ISSN da Revista
TĂtulo de Volume
Editor
Sociedade Brasileira de CiĂȘncia e Tecnologia de Alimentos
Resumo
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory attributes. Adding 6% inulin was shown the best alternative for use in low-fat beef burger.
Descrição
Palavras-chave
dietary fiber, acceptability, fat substitute, TPA, inulin
Como citar
Food Science and Technology. Sociedade Brasileira de CiĂȘncia e Tecnologia de Alimentos, n. ahead, p. -, 2018.