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

Pinho, Lívia Xerez; Afonso, Marcos Rodrigues Amorim; Carioca, José Osvaldo Beserra; Costa, José Maria Correia da; Ramos, Afonso Mota

doi:10.1590/s0101-20612011000400018

Cited by 33 publications

(19 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Considering a burger portion of 80 g and a recommended intake of 2000 kcal per day (ANVISA, 2003b), burger added of pressed fiber presented 81.4 kcal and burger added of pressed and macerated fiber presented 92.8 kcal, which corresponds to only 4.0 and 4.6% of the recommended daily calories, respectively. Pinho et al (2011) studied the elaboration of low-fat burgers using partial replacement of beef by cashew fiber and obtained formulation with 15% of fiber, which presented 86 kcal per portion of 80 g, that is, a value similar to that found in this study.…”

Section: Proximate Composition and Sensory Acceptance Of Burgerssupporting

confidence: 75%

“…Using the same scale, Siqueira et al (2002) also found average score of 7.0 for overall impression of burgers with up to 10% replacement of beef by cashew fiber. Nevertheless, Pinho et al (2011) found much lower averages (~ 5.0) for overall impression of burgers with 7 to 14% inclusion of residual cashew powder. These authors suggest that the presence of tannins in the cashew residue could be the cause of the low acceptance of burgers, an effect that is reduced in burgers elaborated in our study due to the pressing stages that also promote fiber washing by the inclusion of water in each cycle.…”

Section: Stability During Storagementioning

confidence: 79%

“…The use of cashew fiber in human feeding through its incorporation in different foods has been reported by several authors, since it presents dietary fiber content around 12% of the wet weight, corresponding to 60% of the dry weight (PINHO et al, 2011). One of the uses of cashew fiber is in meat products, and it has been reported that up to 10% of beef substitution by cashew fiber in the elaboration of burgers did not cause significant sensorial changes in the product (SIQUEIRA et al, 2002;PINHO et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…One of the uses of cashew fiber is in meat products, and it has been reported that up to 10% of beef substitution by cashew fiber in the elaboration of burgers did not cause significant sensorial changes in the product (SIQUEIRA et al, 2002;PINHO et al, 2011). Guedes-Oliveira et al (2016) have reported the substitution of up to 90% of fat from chicken parts by cashew fiber without alterations in sensorial attributes.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

et al. 2017

View full text Add to dashboard Cite

-This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. Index terms: sensory acceptance, proximate composition, microbiological quality, by-product, shelf life. HAMBÚRGUERES VEGETAIS DE FIBRA DE CAJUE PROTEÍNA TEXTURIZADA DE SOJA RESUMO -Neste trabalho, avaliou-se a utilização da fibra de caju em associação à proteína texturizada de soja para elaboração de hambúrguer vegetal. Foram estudados dois tratamentos para a redução do tamanho da fibra (prensagem mecânica associada ou não à maceração enzimática) e seu impacto nas caraterísticas físico-químicas, aceitação sensorial e estabilidade dos hambúrgueres armazenados a -18ºC, por 180 dias. As duas formulações dos hambúrgueres apresentaram alto teor de umidade e carboidratos, e baixo teor de lipídeos. A maceração enzimática da fibra resultou em produtos com menor umidade e mais duros. Durante o armazenamento dos hambúrgueres, observaram-se redução de pH e de ácido ascórbico, e aumento de acidez, não tendo sido observadas tendências para os parâmetros de cor. Os hambúrgueres estiveram dentro dos padrões microbiológicos da legislação brasileira para o consumo humano, e as médias de aceitação sensorial, dentro da zona de aceitação durante todo o período de armazenamento. Conclui-se que, a inclusão de maceração enzimática ao processo de tratamento da fibra não apresenta vantagens e que os hambúrgueres obtidos de fibra de caju e proteína texturizada de soja podem ser consumidos até seis meses de armazenamento congelado. Termos para indexação: aceitação sensorial, composição centesimal, qualidade microbiológica, subproduto, vida de prateleira.1 ( Paper 285-15).

show abstract

Section: Proximate Composition and Sensory Acceptance Of Burgerssupporting

confidence: 75%

Section: Stability During Storagementioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Alguns trabalhos têm demonstrado que a adição de fibra em salsichas (CHOI et al, 2009) e em hambúrgueres (SAYAGO-AYERDI, 2009), em níveis de 2%, pode ser realizada sem impacto negativo na qualidade sensorial. Outros estudos indicam que a adição de mais de 10% de fibra alimentar não causa impacto significativo na análise sensorial de hambúrgueres (PINHO et al, 2011), empanados de carne (PIÑERO et al, 2008) e em salsichas (CHOE et al, 2013).…”

Section: Adição De Fibra Alimentar Em Pro-dutos Cárneosunclassified

Incorporação De Fibra Alimentar Em Produtos Cárneos

Fruet

Stefanello

Silva

et al. 2014

REGET

View full text Add to dashboard Cite

ResumoFibra alimentar, ou fibra dietética, pode ser classificada, de acordo com sua funcionalidade, em solúvel e insolúvel. Fibras insolúveis apresentam porosidade, baixa densidade, capacidade de aumentar a produção fecal, devido à hidratação desta, e promover os movimentos intestinais regulares. Em contrapartida, a fração solúvel caracteriza-se por formar gel, atuar como emulsificante e sofrer fermentação. Em virtude da viscosidade e da fermentação, a fibra solúvel apresenta maior relevância à saúde, pois atua na redução dos níveis de colesterol sanguíneo, manutenção da glicemia, colabora com o sistema imunológico, previne doenças (entre elas o câncer) e contribui com a diminuição do esvaziamento gástrico. As fibras solúveis podem ser incorporadas em maior quantidade sem alterar a textura e o sabor dos alimentos quando comparadas com as frações insolúveis, neste sentido, vários estudos são conduzidos com intuito de avaliar a adição de diferentes fibras em produtos cárneos. Carnes e derivados são reconhecidos pela alta composição lipídica indesejada à saúde, tal atributo aliado às características reológicas e funcionais das fibras, permite a substituição de gordura por carboidratos não digestíveis. Destaca-se ainda vantagens como o aumento da capacidade de retenção de água, incremento da estabilidade de emulsão que auxilia o rendimento do produto, além da elaboração de um produto funcional sem modificar sua aceitabilidade.Palavras -chave: alimento funcional, β-glicana, carne, fibra dietética, produto enriquecido. AbstractDietary fiber can be classified according to their functionality in soluble and insoluble. Insoluble dietary fibers have porosity, low density, ability to increase fecal bulk due to the hydration there of and to be higher and transit time enhances bowel. In contrast, the soluble fraction is characterized by forming gel, acting as an emulsifier and suffers fermentation. Due to the viscosity and fermentation, soluble fiber has greater relevance to health as it acts in reducing blood cholesterol levels, blood glucose control helps with the immune system, prevent diseases, among these cancer, and contributes to the decrease of hollowing stomach. Soluble fiber can be incorporated in a larger quantity without changing the texture and tastes of food when compared with the insoluble fractions, in this sense, several studies are conducted in order to assess the addition of fiber in meat products. Meat and meat products are recognized by high lipid composition unwanted health, such combined rheological and functional characteristics of the fibers, attribute allows the replacement of fat by non-digestible carbohydrates.Another highlight advantages such as increased water retention capacity, increased emulsion stability that helps product yield , besides the development of a functional product without changing its acceptability.

show abstract

Nutritional value and health benefits of cashew apple

et al. 2023

View full text Add to dashboard Cite

Cashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of technical know-how and processing equipment, and its high perishability and astringent taste. Numerous studies have been conducted exploring the nutrients and contribution of the apple to human nutrition.This paper reviewed recent articles on the nutritional composition and health benefits of cashew apples for easy accessibility and readership. Cashew apple contains good amounts of vitamin C, sugars (fructose and sucrose), fibers, flavonoids, carotenoids, total polyphenols, volatile components, flavanols, amino acids, and minerals, such as potassium, magnesium, sodium, and iron, which are good for maintaining strong immunity, scavenging free radicals, neuropathic functioning, cardiac functioning, and maintenance of body and skin integrity. Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security.It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally.

show abstract

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

Cited by 33 publications

References 11 publications

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

Incorporação De Fibra Alimentar Em Produtos Cárneos

Nutritional value and health benefits of cashew apple

Contact Info

Product

Resources

About