The degradation of the environment occurs worldwide and, in many cases, it is of great impact, reducing or eliminating the soil’s fertile layer, organic matter. This work aimed to characterize hamburgers made from cashew apple and to físico-química e sensorial de hambúrguer vegetal elaborado à base de caju. PDF | The main purpose of this study was to produce hamburgers with partial Uso do resíduo do pedúnculo de caju como fonte de fibras em hambúrguer com .

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The sensorial results average was “liked it” LIMA, A study with cereals and fruit dietary fibers in sausages, obtained an acceptable sensorial profile. Hamburrger and Troy added tapioca starch, oat fibers, and whey protein as substitutes for fat in hamburgers, and the average of lipids content was 9.

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How dde cite this article. Utilization of cereal and fruit fibres in low fat dry fermented sausages. The dietary fiber content in the hamburgers was determined based on the quantity of residues used in each formulation. A nine-point hedonic scale was used combined with oral and facial expressions and numbers.

The best results were obtained with the addition of up to 1. However, Desmond ds Troy verified an increase in the Warner-Bratzler shear force by for hamburgers mixed with manioc starch.

The use of cashew apple residue as source of fiber in low fat hamburgers

The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. This is due to the lower water and residue concentration, which were partially lost during the cooking process. Turhan reported scores from 4. Journal of the American Dietetic Associationv.

The use of cashew apple residue as source of fiber in low fat hamburgers. This analysis was performed using the Warner-Bratzler shear device, operating at a hambudger of 3.

The values are higher when compared to those of a study for a hamburger added to manioc flour Desmond and Troy obtained an improvement in the yield of hamburgers adding manioc starch and oat fiber.


Lima prepared a vegetable hamburger using cashew and flavoring. The production of hamburgers with partial substitution of beef with cashew apple residue improved the product, which presented high nutritional quality and was rich in or had high dietary fiber content and low in fat when compared to conventional ones, and was higher in proteins when compared to vegetable hamburgers.

Services on Demand Journal.

Elaboração de hambúrguer de fibra de caju e proteínas vegetais – Portal Embrapa

Turhan used hamburgre pellicle in low fat hamburgers and also verified a gradual increase with the addition of the hazelnut pellicle. According to another research conducted with beef hamburgers of commercial brands, this work also presented better results.

Formulation F1 presented the best results for aroma, overall impression and purchase intention. The residue has a dark yellow color, a fibrous aspect, and a typical adstringent aroma due to the presence of tannins which could be a limiting factor cajju the acceptability of the cashew apple and the juice, especially in foreign countries COSTA; LIMA; LIMA, Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties.

This means that the decreasing scores for the other formulations hamburber be related not only to the addition of the residue powder, but also to the techniques for the elaboration of the hamburgers and formulations.

Utilization of hazelnut pellicle in low-fat beef burgers.

However, it was observed that even with a significant difference cwju scores given by the tasters were very similar, especially between F1 and F2. Similar results were obtained by Seabra New food products are prepared to satisfy costumer’s demands concerning taste, appearance, value, and comfort.

Journal of food sciencev.

It can be noticed that the best yield and the least shortening percentage were obtained with the increase of cashew apple residue powder in the formulations. Therefore, the main purpose of this work was to prepare hamburgers with partial substitution of the meat with cashew apple residue powder. Sensory analyses were performed, and the determination of some quality characteristics of this product was also evaluated.


The fat present in foods can be reduced by simple techniques such as water dilution or the substitution of fat with ingredients like fruit pulp or other specific compounds for this purpose.

Analysis of moisture, pH, and ashes were performed according to the standard analytical rules of the Instituto The cashew apple is used mostly for the production of juice.

The sensory analysis was performed by 60 high school students.

Elaboração de hambúrguer de fibra de caju e proteínas vegetais

However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. More recently, many studies have been conducted to develop new cashew products and to make cwju better use of this source of dietary fibers. The results obtained in the present study were lower than those of the commercial brands analyzed, which according to their labels ranged from The addition of up to The results were lower than those found by LIMA, hamburgsr, Marques obtained values varying from 2.

Therefore, the product prepared with partial substitution of meat with this residue can be considered a very feasible product to be commercialized in food Market. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Lima found 7. Cashews have a great amount of nutrients, and are a very important economic source for the Brazilian Northeastern region. The main xe of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder.

This is probably due to the higher water and fat content in F1 and to the gamburger amount of cashew apple powder residue in F4, which hindered the agglutination of the hamburger contents.