Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis

Authors

  • Giovanna Hartmann Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil
  • Flávia Teixeira Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil
  • Jaqueline Machado Soares Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil
  • Kátia Aparecida da Silva Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil
  • Kélin Schwarz Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil
  • Dalton Luiz Schiessel Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil
  • Daiana Novello a:1:{s:5:"en_US";s:9:"UNICENTRO";}

DOI:

https://doi.org/10.31686/ijier.vol8.iss3.2128

Keywords:

Prebiotic, meat products, healthiness

Abstract

The aim of this study was to evaluate the influence of fat substitution by fructooligosaccharide on physicochemical, technological and sensory characteristics of hamburgers. Five hamburgers formulations were prepared: F1 - standard (0% FOS) and the others added 1.25% (F2), 2.50% (F3), 3.75% (F4) and 5% (F5) of FOS. The Acceptability similar to standard sample was found for hamburgers with up to 3.75% prebiotic addition. However, all formulations had acceptability index above 70%. Cooking yield, moisture retention, shrinkage and fat retention have been increased as FOS was added. Substitution of fat by FOS increased carbohydrate and fiber content and decreased lipid and calorie hamburgers content. FOS addition did not change red and yellow values, however it increased brightness of product. FOS is an ingredient with potential for addition in beef hamburger, improving physicochemical and technological parameters and with little influence on sensory characteristics.

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Author Biographies

Giovanna Hartmann, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Flávia Teixeira, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Jaqueline Machado Soares, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Kátia Aparecida da Silva, Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

Kélin Schwarz, Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

Dalton Luiz Schiessel, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

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Published

2020-03-01
CITATION
DOI: 10.31686/ijier.vol8.iss3.2128

How to Cite

Hartmann, G., Teixeira, F., Soares, J. M., Silva, K. A. da, Schwarz, K., Schiessel, D. L. ., & Novello, D. (2020). Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis. International Journal for Innovation Education and Research, 8(3), 15–25. https://doi.org/10.31686/ijier.vol8.iss3.2128
Received 2020-01-20
Published 2020-03-01