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|Type:||Artigo de periódico|
|Title:||ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS|
|Abstract:||ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS This paper aimed to study the influence of golden flaxseed oil, flour and seed in bovine hamburgers using sensory evaluation and survival analysis to select the best level of acceptance of each ingredient. It has been utilized rib and shoulder cuts to elaborate hamburgers containing levels of 2.5%, 5.0%, 7.5% and 10.0% of golden flaxseed oil, flour or seed, and a control formulation. The sensory evaluation considered the following attributes: appearance, flavor, texture and aroma also being applied, the overall acceptance testing and purchase intent. There was no difference (p>0.05) between the appearance of products. However, other attributes scored lower for the addition levels of 7.5 and 10.0% of each ingredient. The addition of up to 5.0% of each ingredient received good sensory acceptance. Survival analysis showed that addition levels greater than 10% of golden flaxseed and derivatives would be well accepted by consumers. In the analysis of optimization, flavor and texture attributes were the most influents on the acceptance of products. It was concluded that the addition of golden flaxseed and derivatives in beef burgers is feasible and results in a healthier alternative to the population.|
|Editor:||Centro Pesquisa Processamento Alimentos|
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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