Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1105403
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dc.contributor.authorPRADO, M. E. A. do
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorCORREIA, V. T. da V.
dc.contributor.authorNEVES, E. O.
dc.contributor.authorRONCHETI, E. F. S.
dc.contributor.authorGONÇALVES, A. C. A.
dc.contributor.authorMENEZES, C. B. de
dc.contributor.authorOLIVEIRA, F. C. E. de
dc.contributor.otherMaria Emília Araújo do Prado, Universidade Federal de São João del-Rei; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinicius Tadeu da Veiga Correia, Universidade Federal de São João del-Rei; Erick Ornellas Neves, Universidade Federal de Ouro Preto; Elder Felipe Silva Roncheti, Universidade Federal de Viçosa; Aline Cristina Arruda Gonçalves, Universidade Federal de São João del-Rei; CICERO BESERRA DE MENEZES, CNPMS; Fernanda Cristina Esteves de Oliveira, Universidade Federal de São João del-Rei.
dc.date.accessioned2019-02-04T23:39:01Z-
dc.date.available2019-02-04T23:39:01Z-
dc.date.created2019-02-04
dc.date.issued2019
dc.identifier.other28699
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1105403-
dc.descriptionThe physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overallacceptabilityscoreswerehigherforthesorghumproductsthanCN(P < .05).Therefore,thereplacingof ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option.
dc.description.uribitstream/item/191985/1/Physicochemical-sensorial.pdfpor
dc.languageen
dc.language.isoengeng
dc.publisherMeat Science, v. 150, p. 93-100, 2019.
dc.relation.ispartofEmbrapa Milho e Sorgo - Artigo em periódico indexado (ALICE)
dc.titlePhysicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.
dc.typeArtigo em periódico indexado (ALICE)
dc.date.updated2019-03-07T11:11:11Zpor
dc.subject.thesagroSorgo
dc.subject.thesagroAlimento
dc.subject.thesagroHamburger
dc.subject.thesagroFarelo
dc.subject.thesagroProteína
dc.description.notesPublicado online em 13 dez. 2018.por
dc.ainfo.id1105403
dc.ainfo.lastupdate2019-03-07 -03:00:00
dc.identifier.doi10.1016/j.meatsci.2018.12.006
Appears in Collections:Artigo em periódico indexado (CNPMS)

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