Proximate composition and quantification of fatty acids in breaded chicken steak

Tanamati, Ailey Aparecida Coelho; Aguiar, Ana Carolina de; Boroski, Marcela; Montanher, Paula Fernandes; Souza, Nilson Evelázio de; Godoy, Helena Teixeira; Matsushita, Makoto; Visentainer, Jesuí Vergílio

doi:10.1590/s0101-20612011000100026

Cited by 1 publication

(1 citation statement)

References 13 publications

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“…The product with 50% of pequi flour (PPF) was the one with the highest percentage and the formulation with 25% PPF was the breaded with the least moisture. These levels are similar to those found by Tanamati et al (2011) in five commercial samples of pre-fried breaded chicken, ranging from 42.56% to 53.78% moisture, and to what reported by Mah, Price and Brannan (2008) in breaded chicken control coated with breadcrumbs, checking about 51.50% moisture. Regarding the ash content, there was no significant difference between treatments, probably due to the similar levels of mineral residue in both the pequi pulp, 1.41%-3.09% (Ribeiro et al, 2014), and in the breadcrumbs, 1.77% (Núcleo de Estudos e Pesquisas em Alimentação [NEPA], 2011).…”

Section: -Página 2076 Fórmula 5 (Chroma)supporting

confidence: 88%

Evaluation of the use of pequi pulp flour in breaded meat

Braga-Souto

Santos

Barbosa

et al. 2020

Semina: Ciênc. Agrár.

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Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

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Section: -Página 2076 Fórmula 5 (Chroma)supporting

confidence: 88%