Banca de DEFESA: ELAINE SOUZA CÓCARO

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
DISCENTE : ELAINE SOUZA CÓCARO
DATA : 29/10/2019
HORA: 13:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

Development of functional chicken burger and its effects on satiety, technological properties and sensory characteristics and consumer acceptance

PALAVRAS-CHAVES:

Meat product, flaxseed, sensory analysis, satiety

PÁGINAS: 134
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Animal
RESUMO:

Functional foods play an important role in food Science due to its functionality and ability, in the human body, to prevent diseases. The aim of this study was to produce chicken burger added of different concentrations of golden flaxseed flour (GFF) and evaluate 5 burger formulations for technological, physical-chemical, nutritional and sensory characteristics, as well as, assess the appetite and food ingestion in eutrophic individuals. Therefore, 5 chicken burgers were processed as follows: no added GFF (Fo: control), with the addition of 5, 10, 15 and 20% of GFF (F1, F2, F3, and F4), respectively. It was determined the proximate analysis, phenolic compounds, antioxidant activity, lipid oxidation analysis, fatty acid profile and techno function of 3 batches of GFF. Likewise, the proximate analysis, phenolic compounds, antioxidant activity, lipid oxidation analysis, as well as texture, shear force, cooking yield, shrinkage, and water holding capacity of the burgers. The acceptance of the different treatments was assessed by using the 9-point horizontal hedonic scale where the sensory description was performed by burgers consumers using check-all-that-apply (CATA) methodology. For this phase, it was evaluated the effect of the flaxseed in the participants' responses. The evaluation of food ingestion and appetite of 3- treatment (F0 - control), with the addition of 10 and 20% (F10 and F20) were conducted using a visual analog scales (VAS), for the calculation of the incremental areas the trapezoidal rule was used. The basal food intake and the one in the test day were evaluated by its food intake records of 3 days by 24 hours recording, respectively. In respect to the batch of flaxseed flours, batches 2 and 3 presented higher lipid content and total energetic values, batch 1 showed higher moisture content, fiber, fatty-acid i.e. α-linolenic, oil absorption capacity and higher water absorption index. Batch 2 showed the highest ash content, phenolic compounds, and antioxidant activity, batch 3 showed the highest solubility index. F2, F3, and F4 treatments showed the best moisture content, F3 and F4 presented the highest ash content and F4 the highest fatty-acid i.e. α-linolenic content. The addition of flaxseed increased the water holding capacity and yield, which reduced the shrinkage and shear force compared to the control burger. The thiobarbituric acid reactive substances (TBARS) values did not differ between the treatment, however oxidative stability was observed for the raw chicken burgers added of GFF above 15.6%. The antioxidant activity and total phenolic compounds revealed higher values proportionally to GFF when compared to control (F0). The burgers added to GFF showed lower values of cohesivity and chewiness compared to the control (F0). The check-all-that-apply (CATA) responses, the attributes related to the increase in the acceptance feedback for the burgers non-informed condition were: characteristic appearance, agreeable appearance, chicken taste, golden surface, balanced seasoning, juicy and soft texture. When the GFF information was present, the term “crumbly” became acceptable, which contributed to F1
treatment (5% of GFF) to be the most acceptable. The appetite and food intake data showed that the hunger sensation was lower after the consumption of 20 % of GFF compared to the formulation with 10% of GFF, 60 and 90 after consumption. The consumption of formulation added 20% of GFF resulted in less desire to eat in 30 and 120 minutes when compared to control formulations and added 10% of GFF. 20% added GFF showed a better satiety quotient (SC). In conclusion, the functional burger shows technol

MEMBROS DA BANCA:
Presidente - 024.950.088-44 - ROSIRES DELIZA - EMBRAPA
Interno - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - ELLEN MAYRA MENEZES AYRES
Externo à Instituição - ANA LUÍSA KREMER FALLER - UFRJ
Externo à Instituição - PAULO ROGÉRIO FONTES - UFV
Externo à Instituição - JUAREZ VICENTE - UFRRJ
Externo à Instituição - DANIELA DE GRANDI CASTRO FREITAS DE SÁ - EMBRAPA