The degradation of the environment occurs worldwide and, in many cases, it is of great impact, reducing or eliminating the soil’s fertile layer, organic matter. This work aimed to characterize hamburgers made from cashew apple and to físico-química e sensorial de hambúrguer vegetal elaborado à base de caju. PDF | The main purpose of this study was to produce hamburgers with partial Uso do resíduo do pedúnculo de caju como fonte de fibras em hambúrguer com .

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Hamburgers are reasonably priced, highly consumed food products, which have great acceptability in many regions around the world. Meat sciencev. Concerning the flavor, there was no difference between F1, F2, and F3, which presented sensory scores varying from “disliked lightly and neither liked nor dislike”. The results obtained in the present study were lower than those of the commercial brands analyzed, which according to their labels ranged from All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License.

The main purpose of this study was to produce haburger with partial substitution of the meat with cashew apple residue powder.

Rincón de Cajú

Services on Demand Journal. The sensory analysis was performed by 60 high school students.

The samples of the cashew apple residues were obtained after depulping and grinding using an industrial blender. The cashew apple is used mostly for the production of juice. The production of hamburgers with partial substitution of beef with cashew apple residue improved the product, which presented high nutritional quality and was rich in or had high dietary fiber content and low in fat when compared to conventional ones, and was higher in proteins when compared to vegetable hamburgers.


Elaboração de hambúrguer de fibra de caju e proteínas vegetais

Lima prepared a vegetable hamburger using cashew and flavoring. Lima formulated a pure vegetal hamburge based on cashew apple residue and found a little lower pH, with a value of 4.

The fat present in foods can be reduced by simple techniques such as water dilution or the substitution of fat with ingredients like fruit pulp or other specific compounds for this purpose. Its residue is composed of the skin and the husk and is frequently used for animal feed or even wasted. Aproveitamento industrial do caju. Sensory analyses were performed, and the determination of some quality characteristics of this product was also evaluated.

Hamburgers with the addition of 6. It was observed that that even with the formulation without the cashew apple residue F1 the results had a maximum average score of 6. The best results were obtained hamgurger the addition of up to 1.

Aproveitamento da fibra de caju A nacardium occidentale l. Lebensmittel-Wissenschaft und-Technologiev. A nine-point hedonic scale was used combined with oral and facial expressions and numbers. The dietary fiber content in the hamburgers was determined based on the quantity of residues used in each formulation.

More recently, many studies have been conducted to develop new cashew products and to make a better use of this source of dietary fibers. This analysis was performed using the Warner-Bratzler shear device, operating at a speed of 3. Despite being considered as a high caloric value food, hamburgers can be produced with good quality raw materials and can be enriched with some ingredients that could offer some functional properties.


The use of cashew apple residue as source of fiber in low fat hamburgers. Hmaburger of cereal and fruit fibres in low fat dry fermented sausages. Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties.

Marques obtained values varying from 2.

Elaboração de hambúrguer de fibra de caju e proteínas vegetais – Portal Embrapa

Lima found 7. The samples F1 and F4 shown the least less shear force. This is probably due to the higher water and fat content in F1 and to the large amount of cashew apple powder residue in F4, which hindered the agglutination of the hamburger contents.

The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. This is due to the lower water and residue concentration, which were partially lost during the cooking process.

Adding different portions of oatmeal to hamburgers, Marques found variations in the results; the highest values were found in the samples added to oatmeal due to the relatively high content of lipids in this flour, which does not happen to the cashew powder.