Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicken burger formulations as animal fat substitutes. The studied fibers showed moisture content below 14 %, low content of fat, protein and ash, and high levels of carbohydrates. The oat, wheat and bamboo fibers showed the highest content of total dietary fiber. All fibers presented good results of technological characterization, but bamboo, pea and wheat fibers showed the best hygroscopic property results, good emulsifying stability, and color compatible for application in meat products. The use of vegetable fibers in chicken burgers resulted in lower or equal hardness values when the experiments were compared to the control sample. Most samples showed elasticity, adhesiveness, cohesiveness and chewiness values significantly equal to the control sample. The sensory analysis results indicated that all samples had good acceptability. The use of vegetable fibers in chicken burgers proved to be a promising alternative for food manufacturers to combine products deemed unhealthy with functional ingredients that are more appealing for consumers.
Graphical Abstract
Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite Design (CCD) was adopted to obtain response surfaces. For processing, different temperatures (50 - 70ºC) and times (27.18 - 32.82 hours) were used for dehydration of the fruits, evaluating the content of total carotenoids as a response and the moisture content around 15%. Data obtained were tested by analysis of variance (ANOVA) and fitted to a second-order polynomial equation using multiple regression analysis. An optimization study was carried out and the desirability function methodology was applied to find the ideal process condition. The optimization was determined at 52ºC and in a time of 27.18 hours, in which the experimental value obtained for total carotenoids was 12656.5 ± 527.22 mg 100 g-1 and moisture content of 15.00 ± 0.26%. In this condition, the global desirability value was 1.000 and the experimental values agreed with the predicted ones. Second-order polynomials were able to predict the carotenoids content in goldenberry powder, as well as the moisture content of the powder. The CCD and response surface tools were effective in optimizing the process. The production of goldenberry powder under these experimental conditions represents a viable alternative for adding value to the fruits, enabling the production of a potential food ingredient with carotenoid retention.
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