Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties

Guzmán, Heiner; Llatas, Alex Y.; Arteaga, Hubert; Saldaña, Erick; Tello, Fernando; Rios-Mera, Juan D.

doi:10.3390/foods2023-15039

Cited by 2 publications

(6 citation statements)

References 17 publications

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“…Therefore, the results of the PCA show complementary information to the previous work of Guzmán et al [13], mainly in the color parameters, ash, carbohydrate, and moisture of the burgers. The magnitude of the physicochemical changes should be associated with the sensory properties and acceptance of the product, to recommend precisely which pijuayo by-product (pulp or peel) and level of fat replacement should be applied.…”

Section: Principal Component Analysis (Pca) Of Physicochemical Charac...supporting

confidence: 52%

“…These treatments were associated with carbohydrates and yellowness (b*) because the pijuayo flours obtained high values of these characteristics ( Figure 1 ). Guzmán et al [ 13 ] did not observe significant differences for carbohydrates, and for ash, there was no clear trend regarding the inclusion of pijuayo flour. Thus, the PCA helps to better observe the trends of the treatments with their characteristics.…”

Section: Resultsmentioning

confidence: 96%

“…The burger manufacturing process was the same as that in Guzmán et al [ 13 ], which included the following ingredients: lean beef (70%), pork fat (from 20% to 10%, according to the treatment), pijuayo pulp or peel flour (from 5% to 10%, according to the treatment), cold water (7.5%), monosodium glutamate (0.28%), garlic powder (0.28%), onion powder (0.28%), white pepper powder (0.15%), and sodium erythorbate (0.01%). The study included five treatments, which were manufactured as follows: T1—0% pork fat substitution or control; T2—25% pork fat substitution with pijuayo pulp flour; T3—50% pork fat substitution with pijuayo pulp flour; T4—25% pork fat substitution with pijuayo peel flour; and T5—50% pork fat substitution with pijuayo peel flour.…”

Section: Methodsmentioning

confidence: 99%

“…Data of the proximal composition, texture profile analysis, cooking losses, diameter reduction, and lipid oxidation (thiobarbituric acid reactive substance—TBARS) of burgers were extracted from our previous report [ 13 ], to express the results as PCA, detailed in the data analysis section. Additionally, the instrumental color (L*, a*, b*) was determined as detailed in Section 2.2 , as well as the pH of the raw burgers, measured in three different points of burger samples with a pH-meter (Metrohm, model CH-9100, Herisau, Switzerland) coupled to a glass electrode, previously calibrated in buffer solutions of pH 4, 7 and 10.…”

Section: Methodsmentioning

confidence: 99%

“…Recently, we published a proceeding paper on the effect of pijuayo pulp and peel flours on the physicochemical characteristics of beef-based burgers, with positive results in yield properties, fat reduction, and lipid oxidation. However, the texture profile parameters were significantly reduced by including pijuayo flour [ 13 ]. To determine if these changes are positive, it is necessary to complement it with sensory properties and acceptance of the product.…”

Section: Introductionmentioning

confidence: 99%

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Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Llatas,

Guzmán,

Tello

et al. 2024

Foods

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Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

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Section: Principal Component Analysis (Pca) Of Physicochemical Charac...supporting

confidence: 52%

Section: Resultsmentioning

confidence: 96%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Llatas,

Guzmán,

Tello

et al. 2024

Foods

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Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review

Rios-Mera,

Arteaga,

Ruiz

et al. 2024

Foods

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When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.

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Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties

Abstract: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Cited by 2 publications

References 17 publications

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review

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