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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Lebensmittel-Wissenschaft und-Technologiev. They produced a good yield and a lower rate of shortening when compared to the control sample. The total dietary fiber cauj was between 0 and 7. The results were lower than those found by LIMA, However, Desmond and Troy verified an increase in the Warner-Bratzler shear force by for hamburgers mixed with manioc starch.

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hamburgger The samples F1 and F4 shown the least less shear force. Purchase intention was evaluated using a 5 point- hedonic scale. Lima formulated a pure vegetal hamburger based on cashew apple residue and found a little lower pH, with a value of 4.

Analysis of moisture, pH, and ashes were performed according to the standard analytical rules of the Instituto Meat sciencev. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared.

The values are higher when compared to those of a study for a hamburger added to manioc flour More recently, many studies have been conducted to develop new cashew products and to make a better use of this source of dietary fibers. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber.


Some formulations showed an improvement of the final product yield. 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.

In order to compare the resulting composition of hamnurger hamburgers, information provided on the centesimal composition of five commercial brands was used.

Lima prepared a vegetable hamburger using cashew and flavoring. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation.

The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. Hamburgers are reasonably priced, highly consumed food products, which have great acceptability in many regions around the world.

Rincón de Cajú

Therefore, the main purpose of this work was to prepare hamburgers with partial substitution of the meat with cashew apple residue powder.

Similar results were obtained by Seabra 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, 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 daju content of lipids in this flour, which does not happen to the cashew powder.

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 hamurger natural aroma were used.


Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties. How to cite this article. Seabra obtained lower shearing force for hamburgers with the addition of manioc cajj and oatmeal.

Turhan used hazelnut pellicle in cxju fat hamburgers and also verified a gradual increase with the addition of the hazelnut pellicle. 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.

Effectsof rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. 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.

Turhan reported scores from 4. The sensory characteristics evaluated were aroma, flavor, overall impression. These results are similar to those found by Marques for beef hamburgers mixed with different amounts of oat fibers.

Desmond and Troy obtained an improvement in the yield of hamburgers adding manioc starch and oat fiber. Sensory analyses were performed, and the determination of some quality characteristics of this product was also evaluated. The addition of up to Aproveitamento industrial do caju. Four types of formulations were prepared in which the meat percentage varied from The sensorial results average was “liked it” LIMA,

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