The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%), F3 (1.5%) and F4 (2.25%). The flour was characterized by high levels of minerals, carbohydrate and dietary fiber, which improved the nutritional profile of the hamburger. There was an increase in moisture retention and shrinkage, as well as a reduction in fat retention and cooking yield, as the level of SPPF addition increased. The addition of flour in the product significantly reduced (p < 0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was checked for the hamburger with the addition of up to 1.5% SPPF. However, all formulations had an acceptability index greater than 70%. It is concluded that SPPF is a potential ingredient to be added in bovine hamburger, improving nutritional and technological parameters and with low influence on the sensorial characteristics.

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The current study aimed to evaluate the influence of the addition of pumpkin peel flour (PPF) on physicochemical, cooking and sensory characteristics of bovine burger. Five hamburgers were formulated: F1 - standard (0% PPF) and the others added 1% (F2), 2% (F3), 3% (F4) and 4% (F5) of PPF. The PPF was characterized by high contents of minerals, carbohydrate and dietary fiber, which improved nutritional profile of hamburger. There was an increase on cooking yield, moisture retention and reduction of shrinkage and fat retention, as the level of PPF addition increased. The incorporation of PPF at 3% and 4% in the product increased significantly (p<0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was verified on products with addition of up to 3% PPF. All formulations showed an acceptability index greater than 70%. Thus PPF is a potential ingredient for the formulation of bovine burger to improve its nutritional and technological properties without modification of the sensorial characteristics.

As plantas medicinais são conhecidas como uma fonte prolífica de metabólitos secundários que têm importante função durante a foliculogênese e esteroidogênese ovariana em muitas espécies de animais. Alguns metabólitos secundários podem atuar como antioxidantes em geral através de sua capacidade de eliminar espécies reativas de oxigênio (ROS) ou podem regular a produção hormonal ovariana. Em geral, essas propriedades são responsáveis pela função medicinal para tratar o distúrbio de infertilidade da mulher. Algumas plantas são constituídas de substâncias biológicas ativas que foram usadas para tratar a disfunção reprodutiva. No entanto, até recentemente, pouco se sabia sobre a implicação de plantas e / ou seus metabólitos secundários na foliculogênese e esteroidogênese in vitro. Com o desenvolvimento da tecnologia, há uma crescente implicação dessas substâncias na tecnologia de reprodução assistida (ART). A presente revisão destaca algumas plantas medicinais usadas no tratamento de desordens relacionadas à infertilidade. Além disso, fornece uma visão geral de ervas e seus compostos ativos com reivindicações para melhoria da atividade ovariana, mostrando assim sua implicação nos cuidados de saúde reprodutiva humana.