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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Lima found 7.

Utilization of hazelnut pellicle in low-fat beef burgers. Similar csju were obtained by Seabra Purchase intention was evaluated using a 5 point- hedonic scale.

This is due to the utilization of low fat hamburger in this study.

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Hamburgers with the addition of 6. These values were higher than the others including the F1 values control.

The dried samples were ground using a domestic blender and sieved through a 0. However, it was observed that even with a significant difference the scores given by the tasters were very similar, especially between F1 and F2.

Effectsof rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Formulation Hamburgr presented the best results for aroma, overall impression and purchase intention. Journal of food sciencev. The samples F1 and F4 shown the least less shear force. Some formulations showed an improvement of the final product yield. This is due to the lower water and residue concentration, which were partially lost during the cooking process. The sensory analysis was performed by 60 high school students.

Seabra obtained lower shearing force for hamburgers with the addition of manioc flour and oatmeal. All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Four types of formulations were prepared in which the meat percentage varied from The addition of up to Turhan used hazelnut pellicle in cahu fat hamburge and also verified a gradual increase with the addition of the hazelnut pellicle.


The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers. Lima formulated a pure vegetal hamburger based on cashew apple residue and found a little lower pH, with a value of 4. Aproveitamento da fibra de caju A nacardium occidentale l.

Desmond and Troy added tapioca starch, oat fibers, ee whey protein as substitutes for fat in hamburgers, and the average of lipids content was 9. Position of the American Dietetic Association: Journal caiu the American Dietetic Associationv. The total dietary fiber value was between 0 and hxmburger.

Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. Desmond and Troy obtained an improvement in the yield of hamburgers adding manioc starch and oat fiber. The results obtained in the present study were lower than those of the commercial brands analyzed, which according to their labels ranged from How to cite this article.

The re of the cashew apple residues were obtained after hambburger and grinding using an industrial blender. Charachteristics of low-fat beefburger as influenced by various types of wheat fibers. Lebensmittel-Wissenschaft und-Technologiev.

Its residue is composed of the skin and the husk and is frequently used for animal feed or even wasted. In order to prepare the hamburgers, ground beef muscle meat, powder cju cashew apple residue, and a commercial mix composed of refined salt, monosodium glutamate, hydrolyzed vegetable protein, dehydrated onion, spices, antioxidant INSand flavoring natural aroma were used.


A nine-point hedonic scale was used combined with oral and facial expressions and numbers. Cashews have a great amount of nutrients, and are a very important economic source for the Brazilian Northeastern region.

In order to compare the resulting composition of the hamburgers, information provided on the centesimal composition of five commercial brands was used. Low fat level effects on sensory, hamburgr, cooking and chemical properties of ground beef patties. hamburgdr

The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. However, Desmond and Troy verified an increase in the Warner-Bratzler shear force by for hamburgers mixed with manioc starch. It can be noticed that the dd yield and the least shortening percentage were obtained with the increase of cashew apple residue powder in the formulations. The dietary fiber content in the hamburgers was determined based on the quantity of residues used in each formulation.

Lima prepared a vegetable hamburger using cashew and flavoring. The analysis of the shearing power is associated to the product texture.

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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.

According to another research conducted with beef hamburgers of commercial brands, this work also presented better results.

New df products are prepared to satisfy costumer’s demands concerning taste, appearance, value, and comfort. Marques obtained values varying from 2.