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 .
Purchase intention was evaluated using a 5 point- hedonic scale. In order to prepare the hamburgers, ground beef muscle meat, powder from cashew apple residue, and a commercial mix composed of refined salt, monosodium glutamate, hydrolyzed vegetable protein, dehydrated onion, spices, antioxidant INSand flavoring natural aroma were used. Lima found 7. Desmond and Troy added tapioca starch, oat fibers, and whey protein as substitutes for fat in hamburgers, and dde average of lipids content was 9.
Utilization of cereal and fruit fibres in low fat dry hzmburger sausages. Effectsof rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. The decreasing scores with the increasing addition of the cashew apple residue could be a consequence of hambkrger presence of tannins, which can influence negatively the acceptation of the product.
Elaboração de hambúrguer de fibra de caju e proteínas vegetais
Four types of formulations were prepared in which the meat percentage varied from The total dietary fiber value was between 0 and 7. The results obtained in the present study were lower than those of the commercial brands analyzed, which according to their labels ranged from However, it was observed that cwju with a significant difference the scores given by the tasters were very similar, especially between F1 and F2. New food products are prepared to satisfy costumer’s demands concerning taste, appearance, value, and comfort.
These values were higher than the others including the F1 values control.
This analysis was performed using the Warner-Bratzler shear device, operating at a speed of 3. In order to compare the resulting hamburgee of the hamburgers, information provided on the centesimal composition of five commercial brands was used.
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Formulation F1 presented the best results for aroma, overall impression and purchase intention. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared.
The samples F1 and F4 shown the least less shear force. This is probably due to the higher water and fat content in F1 and to the large amount of cashew apple powder residue in F4, which hindered the agglutination of the hamburger contents. Analysis of moisture, pH, and ashes were performed according to the standard analytical rules of the Instituto Marques obtained values varying from 2.
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. Journal of the American Dietetic Associationv. Lebensmittel-Wissenschaft und-Technologiev. Charachteristics of low-fat beefburger as influenced by various types of wheat fibers. Lima prepared a vegetable hamburger using cashew and flavoring.
Cashews have a great amount of nutrients, and are a very important economic source for the Brazilian Northeastern region.
The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. This means that the decreasing scores for the other formulations can be related not only to the addition of the residue powder, but also to the techniques for the elaboration of the hamburgers and formulations. Aproveitamento da fibra de caju A nacardium occidentale l.
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. The use of cashew apple residue as source of fiber in low fat hamburgers. Concerning the flavor, there was no difference between F1, F2, and F3, which presented sensory scores varying from “disliked lightly and neither liked nor cajy.
The cashew apple is used mostly for the production of juice. Meat sciencev. The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. This is due to the lower water and residue concentration, which were partially lost during the cooking process.
The sensory analysis was performed by 60 high school students.
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The dried samples were ground using a domestic blender and sieved through a 0. Aproveitamento industrial do caju.
Journal of food sciencev. More recently, many studies have been conducted to develop new cashew products and to make a better use of this source of dietary cajju.
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