Elaboração de hambúrguer caprino com adição de óleo de coco em diferentes concentrações.

Abstract

The lipid content in hamburgers is very important in minimizing and / or controlling the negative effects on human health, such as cardiovascular diseases and obesity, which are caused by the high consumption of saturated fatty acids and cholesterol. The objective of this work was to elaborate goat burgers replacing the bacon by different concentrations of coconut oil and to evaluate its chemical, microbiological and sensorial parameters. Five different formulations were formulated, namely F1 (6% bacon), F2 (6% coconut oil), F3 (3% bacon and 3% coconut oil), F4 (4,2% coconut oil) and F5 (4.2% coconut oil and 1.8% bacon). Moisture, ash, protein, lipid, water activity and pH contents were within the limits permitted by legislation, and the change of the bacon by coconut oil did not change the main characteristics of the product. The values for coliforms at 35ºC and 45ºC, salmonella and coagulase-positive staphylococcus were all according to the legislation. The burgers were evaluated through the sensory acceptance and preference test by 80 untrained tasters who accepted the product in the various formulations with scores between 7 and 8. Thus, the goat burgers presented good sensory acceptance, being a better alternative for those who seek a less calorific food.