Banca de QUALIFICAÇÃO: ELAINE SOUZA CÓCARO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : ELAINE SOUZA CÓCARO
DATA : 15/06/2018
HORA: 13:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

Nutritionaland sensorial characterizationofchickenburgerspreparedwithflaxseedflour(LinumusitatissimumL.)

PALAVRAS-CHAVES:

golden flaxseed, meat product, technological properties, sensory analysis, functional foods

PÁGINAS: 26
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

Gold flaxseedflour (GFF) atconcentrations 0, 5, 10, 15 and 20% wasused as a functionalingredientreplacingchickenfat for theproductionofchickenburgers.The productswereanalyzed for moisture, protein, carbohydrate, fat, ash, instrumental color parameters, shear force, consumeracceptance, sensoryandtechnologicalcharacteristics.The fat, carbohydrateandproteincontentoftherawhamburgerspresented no significantdifference. The moisturecontentdecreasedwiththeincreaseoftheGFFconcentration, counterposingtheashcontentthatincreased as theGFFconcentrationincreased. The additionofGFFpositivelyaffectedthetechnologicalcharacteristics, withincreasedyieldandwaterretentioncapacityandlowershrinkage. The color parameterswerenotaffectedbytheconcentrationofGFF. The texturepresentedwithlessmechanicalresistancewiththeincreaseoftheflourconcentration.The formulation F1 hadthehighest overall acceptancemeananddidnotdifferfrom F0, butthesedifferedfromthosewithhigherGFFcontent. The CATA methodrevealedthattheformulations F1 and F0 wereassociatedwithtermscorrespondingtothedesiredsensorycharacteristics. The incorporationofGFFcontributedpositivelytotheanalyzedparameters, becominganoption as a functionalingredient for meatproducts.

MEMBROS DA BANCA:
Externo ao Programa - 1809259 - ANDRE VON RANDOW DE ASSIS
Externo à Instituição - HERCIA STAMPINI DUARTE MARTINO - UFV
Externo ao Programa - 024.950.088-44 - ROSIRES DELIZA - EMBRAPA