文章基本信息

标题：Desenvolvimento e avaliação tecnológica, sensorial e físicoquímica de produto cárneo, tipo hambúrguer, com substituição de gordura por farinha desengordurada de gergelim Development and technological, sensory and chemical-physical evaluation of
本地全文：下载
作者：MELO, Luana Silvania Mendes ; CLERICI, Maria Teresa Pedrosa Silva
期刊名称：Alimentos e Nutrição Araraquara
印刷版ISSN：2179-4448
出版年度：2013
卷号：24
期号：4
页码：361-368
语种：Portuguese
摘要：Introduction: Nowadays there is an increase of obesity among Brazilians, which demonstrates the need for more healthful low-fat products. Beef burgers participate in the eating habits of large populations due to its easy preparation and sensory characteristics.Objective: This study aimed to develop a meat product, type beef burgers, with substitution of animal fat by defatted sesame flour (DSF) in proportions of 0.0% (F0), 6.5% (F1), 13.0% (F2) and 20.0% (F3).Material and methods: After preparation and molding of the beef burgers, the samples were frozen and then subjected to physical, chemical, sensory acceptability (appearance, flavor, texture, colour) and purchasing intent evaluation. The results were evaluated by analysis of variance and multiple comparison of average by Tukey's test (p
关键词：Hambúrguer;farinha desengordurada de gergelim;teor de gordura reduzido;análise físico-química, avaliação sensorial.