Food Science and Technology (Campinas) | |
The use of cashew apple residue as source of fiber in low fat hamburgers | |
Lívia Xerez Pinho1  Marcos Rodrigues Amorim Afonso1  José Osvaldo Beserra Carioca1  José Maria Correia Da Costa1  Afonso Mota Ramos1  | |
关键词: new products; meat; acceptance; produtos novos; carne; aceitação; | |
DOI : 10.1590/S0101-20612011000400018 | |
来源: SciELO | |
【 摘 要 】
The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary fiber. The addition of up to 10.70% of the residue did not cause significant sensory changes in the flavor of the samples. The production of hamburgers with a partial substitution of cow meat with the cashew apple residue could be a feasible option since it resulted in product with high nutritional quality that is rich or have high dietary fiber content and is low in fat.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
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RO202103040080969ZK.pdf | 236KB | download |