BERNADINO FILHO, R.; http://lattes.cnpq.br/9795918447046199; BERNADINO FILHO, Raimundo.
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.
