Technological and sensory characteristics of hamburgers added with chia seed as fat replacer/Caracteristicas tecnologicas e sensoriais de hamburgueres adicionados de semente de chia como substituta de gordura

• Published in: Ciência rural Vol. 49; no. 8
• Main Authors: de Oliveira Paula, Marielle Maria, Silva, Juliana Resende Goncalves, de Oliveira, Karoliny Lamas, Massingue, Armando Abel, Ramos, Eduardo Mendes, Benevenuto, Augusto Aloisio, Jr, Silva, Mauricio Henriques Louzada, Silva, Vanessa Riani Olmi
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01-08-2019
• Subjects: Dietary fiber; Hamburgers; Microbiology; Oxidation-reduction reactions; Pork; Seeds
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20190090

In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the [a.sup.*] values and increased the [h.sup.*] values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers. Key words: Salvia hispanica, dietary fiber, lipid oxidation, shear force, check-all-that-applies analysis. No intuito de melhorar a qualidade nutricional e funcional, hamburgueres de frango foram elaborados com diferentes quantidades de semente de chia (0, 2, 4 e 8%) em substituicao ao toucinho e avaliados quanto as caracteristicas microbiologicas, tecnologicas e sensoriais. A composicao centesimal e as caracteristicas microbiologicas dos hamburgueres crus estavam de acordo com o preconizado pela legislacao Brasileira. Maiores adicoes de chia aumentaram a quantidade de fibra dietetica (ate 1,46%) e de carboidrato nos produtos e reduziu os valores de gordura em ate 29%. A adicao de semente de chia reduziu os valores de [a.sup.*] e aumentou os valores de [h.sup.*] da cor dos hamburgueres crus e reduziu a maciez e o grau de oxidacao lipidica nos hamburgueres cozidos. Menores notas sensoriais de sabor e a aceitacao global foram conferidas aos produtos com maior adicao de chia, embora o grau de aceitacao dos produtos tenha sido elevado. Os resultados deste estudo destacam o potencial de uso da semente de chia na elaboracao de hamburgueres com baixo teor de gordura e enriquecidos de fibra dietetica. Palavras-chave: Salvia hispanica L., fibra dietetica, oxidacao lipidica, analise CATA.