Bovine Meat Hamburger With Chia Mixed Flour, Oats and Linseed

Chaves, Márcia Alves; Silva, João Marcos Alves da; Geniake, Alice Cristina Vettorello; Dourado, Eduardo Cavalcante; Santos, Mayara Patricia de Oliveira; Baldissera, Eliana maria

doi:10.32358/rpd.2018.v4.306

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…The results for WHC showed statistical differences between the samples: a higher level of protein content in sample F10 caused an increase in WHC. Another factor worth considering is the type of meat cut used during preparation because different cuts have different WHCs [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour

de Melo,

Galvão,

da Costa

et al. 2024

Foods

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The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.

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Section: Resultsmentioning

confidence: 99%

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour

de Melo,

Galvão,

da Costa

et al. 2024

Foods

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show abstract

“…Nowadays, consumer preferences are driven towards fast food consumption due to its time-saving convenience, which aligns with busy lifestyles [1]. Burgers are among the most popular fast food products worldwide [2]. However, they bring about serious health concerns since they contain high amounts of saturated fatty acids [3].…”

Section: Introductionmentioning

confidence: 99%

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

Rengifo,

Rios-Mera,

Huamaní

et al. 2024

Foods

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The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers’ sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.

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Chia ( Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives

Yüncü

Kavuşan

Serdaroğlu

2022

Journal of Culinary Science & Technology

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Bovine Meat Hamburger With Chia Mixed Flour, Oats and Linseed

Cited by 4 publications

References 13 publications

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

Chia ( Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives

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