Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

Contado, Ellem Waleska Nascimento da Fonseca; Rocha, Denise Alvarenga; Queiroz, Estela de Rezende; Abreu, Celeste Maria Patto de; Ramos, Eduardo Mendes

doi:10.1590/1981-6723.3814

Cited by 8 publications

(7 citation statements)

References 19 publications

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“…In general, the results verified in this study are in agreement with those obtained by Contado et al (2015) who observed a reduction in taste and overall impression of avocado prepared using 1.73% of Yacon flour. No significant differences were observed, in sensory properties, in chicken burgers, on adding 0.5%, 1.0%, 1.5%, and 2% dietary fiber from grapes, compared to burgers without grape fiber (Sayago-Ayerdi et al, 2009).…”

Section: Difference Of Conventional Burger and Acceptancesupporting

confidence: 92%

Nutritional enrichment of beef burgers by adding components of non-conventional food plants

Ziegler

Ugalde

Veeck

et al. 2020

Braz. J. Food Technol.

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Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods.

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Section: Difference Of Conventional Burger and Acceptancesupporting

confidence: 92%

Nutritional enrichment of beef burgers by adding components of non-conventional food plants

Ziegler

Ugalde

Veeck

et al. 2020

Braz. J. Food Technol.

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“…With the increase JSF there was a decrease in pH, resulting in the loss of water, which is the ingredient responsible for the formation of a bonding net that contributes to the texture of the product. Similar results were found in restructured hams added of yacon flour (Contado et al, 2015).…”

Section: Restructured Hamssupporting

confidence: 86%

Elaboration and acceptability of restructured hams added with jabuticaba skin

et al. 2017

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Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control-without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF). Phenolic compounds, pH values, colour and TBARs did not differ with storage time, but were statistically different among JSF concentrations. Panellists preferred the restructured ham without JSF, however, the analysis of variance for overall aspect did not show a significant difference between the restructured ham "control" and those added with 0.5% and 1.0% JSF, after informing the panellists that they would possibly bring health benefits. It is concluded that it is possible to prepare and store restructured hams with JSF, at concentrations of 0.5% and 1.0% with good acceptance.

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“…A farinha de yacon se apresenta como um ingrediente alternativo para adição de fibras, visto que essa matéria-prima armazena os carboidratos na forma de frutanos e não na forma de amido, como a maioria dos tubérculos (CONTADO et al, 2015).…”

Section: Introductionunclassified

“…Trabalhos anteriores avaliaram a adição do yacon em produtos cárneos, como o de Contado et al (2015) e Teixeira (2011) que desenvolveram formulações de apresuntado de carne suína com adição de yacon. A adição da farinha de yacon resultou em um apresuntado com menor teor de sódio e melhores atributos de textura (CONTADO et al, 2015) (BRASIL, 2003). A fibra alimentar total e carboidratos totais foram determinados pelo método enzimático-gravimétrico e por diferença, respectivamente.…”

Section: Introductionunclassified

Características nutricionais, tecnológicas e sensoriais de fishburger de tilápia com adição de farinha de yacon (Smallanthus sonchifolius)

Zitkoski

Vendruscolo

Kuasnei

et al. 2019

R. bras. Tecnol. Agroindustr.

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Produtos de tilápia com enriquecimento nutricional são alternativas para aumentar o consumo de pescado no Brasil. Neste contexto, o objetivo principal deste trabalho foi avaliar os efeitos da adição de farinha da batata yacon (Smallanthus sonchifolius) nas características nutricionais, tecnológicas e sensoriais de fishburger de tilápia. Três formulações de fishburger foram elaboradas, FC, F1 e F2 com 0, 1,5 e 3 % de farinha de yacon, respectivamente. Inicialmente foi realizada a caracterização físico-química da farinha, a qual apresentou alto conteúdo de fibra alimentar total (~10 %) e carboidratos totais (~75 %), além de elevada solubilidade em água (~59 %). As formulações de fishburgers apresentaram alto teor de umidade (~74 %) e proteínas (~13 %). Todas as formulações tiveram boa aceitação sensorial e intenção de compra. Não houve diferença na cor instrumental dos fishburgers crus e assados, exceto para a F2 crua que apresentou coloração mais escura (menor L*) devido à maior concentração de farinha de yacon. As formulações não apresentaram diferença no rendimento de cocção, redução de espessura, redução de diâmetro e retenção de umidade. Entretanto, para retenção de lipídios (%RL), os fishburgers com yacon tiveram maior %RL. Adicionalmente, quanto maior a adição de yacon, menor a capacidade de retenção de água. Embora a farinha de yacon não tenha melhorado as características tecnológicas dos fishburgers, exceto para a %RL, a mesma não afetou a aceitação sensorial contribuindo assim para o desenvolvimento de um produto a base de tilápia com benefícios nutricionais devido à fibra alimentar presente no yacon.

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Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

Cited by 8 publications

References 19 publications

Nutritional enrichment of beef burgers by adding components of non-conventional food plants

Nutritional enrichment of beef burgers by adding components of non-conventional food plants

Elaboration and acceptability of restructured hams added with jabuticaba skin

Características nutricionais, tecnológicas e sensoriais de fishburger de tilápia com adição de farinha de yacon (Smallanthus sonchifolius)

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