Elaboração de hambúrguer bovino com adição de inulina como ingrediente funcional prebiótico e substituto de gordura.

Abstract

Consumer demand for products that are tasty, visually appealing and at the same time aiming to health and wellness is a challenge for the food industry. This study evaluated the feasibility of preparing beef burger with added prebiotic inulin as functional ingredient and fat substitute. Three formulations were tested: FI - fat without inulinl F2 - 50% fat and 50% inulin and F3 - 100% inulin, no fat. All samples were formulated with beef, salt. spices, vinegar and com water at the same concentration. The hamburgers were subjected to microbiological, physical, physicochemical and sensory. Microbiological analyzes were: Sa/nome//a sp., Co//lorms fo 45oC and Sfaphy/ococcus coagulase positive. With respect to physical and chemical analyzes were determined: pH, ash, moisture, lipids and proteins. In physical analyzes were determined in cooking yield, water holding capacity and percentage of shrinkage. In sensory evaluation, formulations were tested for: acceptance, purchase intent and preference. All samples met the microbiological standards established by current legislation in Brazil, being own consumption. Regarding the results of physicochemical analyzes, the values of pH and ash showed no significant difference (p <0,05) between samples. The humidity ranged between 59,99 to 62,19%, since the protein content ranged from 15,80 to 17,28%. meeting the technical regulatlon of product identity. The lipid content ranged from 1.54 to 5,57%, and the samples were classified as low-grade food and low fat. Physical analysis proved that the addition of inulin improved water retention hamburger. Of the three types of hamburgers prepared, all were approved by the tasters, being the most widely accepted formulation F2. Therefore the addition of inulin is an altemative to the reduction of fat in beef burger, without impairing its sensorial characteristics, besides producing a product having functional properties.