BOVINE MEAT HAMBURGER WITH CHIA MIXED FLOUR, OATS AND LINSEED

BOVINE MEAT HAMBURGER WITH CHIA MIXED FLOUR, OATS AND LINSEED

The work aimed at developing formulations of hamburger using the chia mixed flour, oats and linseed, as a partial replacement to textured soy protein (PTS), commonly used in this product. Income analyzes, instrumental color and sensory analysis, were carried out indicating that the addition of 3% of...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Revista Produção e Desenvolvimento 2018-04, Vol.4 (2), p.21-30
Hauptverfasser: Chaves, Marcia Alves, Silva, João Marcos Alves da, Geniake, Alice Cristina Vettorello, Dourado, Eduardo Cavalcante, Santos, Mayara Patricia De Oliveira, Baldissera, Eliana maria
Format: Artikel
Sprache:eng ; por
Schlagworte:
meat products
sensory analysis
Yeld
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The work aimed at developing formulations of hamburger using the chia mixed flour, oats and linseed, as a partial replacement to textured soy protein (PTS), commonly used in this product. Income analyzes, instrumental color and sensory analysis, were carried out indicating that the addition of 3% of the mixed flour reduced the loss of water after baking, indicating the probable contribution of the fibers present in the seed used for the preparation of flour for moisture retention in the product. Regarding color, significant differences (p
ISSN:2446-9580
2446-9580
DOI:10.32358/rpd.2018.v4.306