Fécula de mandioca e farinha de aveia como substitutos de gordura na formulação de hambúrguer de carne ovina

The use of cashew apple residue as source of fiber in low fat hamburgers

“…Similar results were obtained by Seabra (2002). Mansour and Khalil (1997) added up to 15% of wheat flour to hamburgers and observed a significant improvement in yield and shortening percentage when compared to that of the control sample.…”

“…Lima (2008) formulated a pure vegetal hamburger based on cashew apple residue and found a little lower pH, with a value of 4.75. In the present study, it was found variation in the ash content (p > 0.05), and the results were higher than those found by Seabra (2002) with 1.06 and 1.10% in hamburgers formulated with ovine (sheep) meat added to manioc flour and oatmeal. Meatballs added to rye bran presented a higher levels of ash (p > 0.05) (YILMAZ, 2003).…”

“…The values are higher when compared to those of a study for a hamburger added to manioc flour (17.98%) and a hamburger with oatmeal (18.09%) (SEABRA et al, 2002). In another study, an average of 186 g.kg -1 of proteins (DESMOND; TROY, 1998) was found, which is also higher in comparison to vegetal hamburgers Table 5 presents the results of the sensory analysis.…”

“…On the other hand, between F1 and F4 samples, with higher and lower concentrations of cashew apple residues, respectively, there was a significant difference (p < 0.05). Sheep meat hamburger added with manioc flour or oatmeal produced lower yield (SEABRA, 2002). Desmond and Troy (1998) obtained an improvement in the yield of hamburgers adding manioc starch and oat fiber.…”

“…During the sensory tests, the hamburgers were grilled in an electric grill for twelve minutes and were turned over every two minutes (SEABRA et al, 2002).…”