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|Type:||Artigo de periódico|
|Title:||ELABORATION OF HAMBURGER ENRICHED WITH CASHEW FIBERS (Anacardium occidentale L.)|
|Abstract:||ELABORATION OF HAMBURGER ENRICHED WITH CASHEW FIBERS (Anacardium occidentale L.) The aim of this study was to develop a cashew fiber-enriched hamburger, characterize the product through physical, chemical and sensory analyses to verify its nutritional characteristics and the product acceptance. In order to determine the amount of residue to be added, prior sensory tests were performed with 10 trained panelists to assess the quality attributes of the product by quantitative descriptive analysis. Three different sample formulations were developed with different amounts of cashew fiber: 20 (F1), 30 (F2) and 50% (F3), respectively. The determination of chemical composition and physicochemical data were performed in triplicate, both in raw and in cooked hamburgers. The sensory evaluation was performed by 48 untrained panelists using multiple comparison test, with a standard P sample (commercial hamburger), and hedonic scale. The product presented good nutritive value, with higher fiber content and lower fat content compared to the traditional hamburger, and results show it is a good source of protein, ash, vitamin C and with high zinc content. It was observed that the addition of 30% of cashew fibers to the hamburger presented better acceptance by the panelists. The Multiple Comparison Test showed that the formulation F2 was considered the most accepted when compared to the standard sample by 43.4% of the panelists. Therefore, it was concluded that increasing the percentage of cashew residue decreased the acceptance of the hamburgers. These results support the technological potential of the cashew residue for the production of products such as hamburger, as well as the possibility of its production and marketing.|
|Editor:||Centro Pesquisa Processamento Alimentos|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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