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 .

Author: Tabar Tuzahn
Country: Azerbaijan
Language: English (Spanish)
Genre: Relationship
Published (Last): 12 October 2016
Pages: 282
PDF File Size: 2.54 Mb
ePub File Size: 11.53 Mb
ISBN: 353-9-19175-838-5
Downloads: 45343
Price: Free* [*Free Regsitration Required]
Uploader: Fenribei

The dried samples were ground using a domestic blender and sieved through a 0. 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 for the acceptability of the cashew apple and the juice, especially in foreign countries COSTA; LIMA; LIMA, The decreasing scores with the increasing addition of the cashew apple residue could be a consequence of the presence of tannins, which can influence negatively the acceptation of the product.

A nine-point hedonic scale was used combined with oral and facial expressions and numbers. The sensorial results average was “liked it” LIMA, Similar results were obtained by Seabra This is probably ed to the higher water and fat content in F1 and to the large amount of hsmburger apple powder residue in F4, which hindered the agglutination of the hamburger contents.

This is cajk to the utilization of low fat cajy in this study. However, it was observed that even with a significant difference the scores given by the tasters were very similar, especially between F1 and F2.

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

Desmond and Troy added tapioca starch, oat fibers, and whey protein as substitutes for fat in hamburgers, and the average of lipids content was 9. All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License.


Elaboração de hambúrguer de fibra de caju e proteínas vegetais

The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. More recently, many studies have been conducted to develop new cashew products and to make a better use of this source of dietary fibers. Journal of the American Dietetic Associationv.

However, Desmond and Troy verified an increase in the Warner-Bratzler shear force by for hamburgers mixed with manioc starch. 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.

New food products are prepared to satisfy costumer’s demands concerning taste, appearance, value, and comfort. Purchase intention was evaluated using a 5 point- hedonic scale. Adding different portions of oatmeal to hamburgers, Marques found variations in the results; the highest values were found in the samples added to oatmeal due to the relatively high content of lipids in this flour, which does not happen to the cashew powder.

Aproveitamento da fibra de caju A nacardium occidentale l. The sensory characteristics evaluated were aroma, flavor, overall impression. The total dietary fiber value was between 0 and 7.

Marques obtained values varying from 2. Therefore, the main purpose of this work was to prepare hamburgers with partial substitution of the meat with cashew apple residue powder.

According to another research conducted with beef hamburgers of commercial brands, this work also presented better results.

Desmond and Troy obtained an improvement in the yield of hamburgers adding manioc starch and oat fiber. The results obtained in the present study were lower than those of the commercial brands analyzed, which according to their labels ranged from Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties. 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.


Turhan used hazelnut pellicle in low fat hamburgers and also verified a gradual increase with the addition of the hazelnut pellicle. How to cite this article. Cashews have a great amount of nutrients, and are a very important economic source for the Brazilian Northeastern region.

Another factor that might have contributed to the increase in the product shearing force is the strong presence of insoluble dietary fibers related to soluble dietary fibers since the last one shows a higher water absorbing and gel formation capacity, which directly influences the hamubrger of the product texture. Lebensmittel-Wissenschaft und-Technologiev. The fat present in foods can be reduced cajh simple techniques such as water dilution or the substitution of fat with ingredients like fruit pulp or other specific compounds for this purpose.

Hamburgers with the addition of 6. Meat sciencev.

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

Journal of cqju sciencev. A study with cereals and fruit dietary fibers in sausages, obtained an acceptable sensorial profile. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. In order to compare the resulting composition of the hamburgers, information provided on the centesimal composition of five commercial brands was used.

Meat Sciencev.

These results are similar to those found by Marques for beef hamburgers mixed with different amounts of oat fibers. Charachteristics of low-fat beefburger as influenced by various types of wheat fibers. The results were hsmburger than those found by LIMA, Turhan reported scores from 4.