2.1 Estudios de doctorado y postdoctorado

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https://hdl.handle.net/20.500.12390/329

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Examinando 2.1 Estudios de doctorado y postdoctorado por Tema "Acceptance tests"
  • Publicación
    Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
    (Elsevier Ltd, 2019)
    Heck R.T.
    ;
    Saldaña E.
    ;
    Lorenzo J.M.
    ;
    Correa L.P.
    ;
    Fagundes M.B.
    ;
    Cichoski A.J.
    ;
    de Menezes C.R.
    ;
    Wagner R.
    ;
    Campagnol P.C.B.
    Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.