The degradation of the environment occurs worldwide and, in many cases, it is of great impact, reducing or eliminating the soil’s fertile layer, organic matter. This work aimed to characterize hamburgers made from cashew apple and to físico-química e sensorial de hambúrguer vegetal elaborado à base de caju. PDF | The main purpose of this study was to produce hamburgers with partial Uso do resíduo do pedúnculo de caju como fonte de fibras em hambúrguer com .

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This is due to the lower water and residue concentration, which were partially lost during the cooking process. Therefore, the main purpose of this work was to prepare hamburgers with partial substitution of the meat with cashew apple residue powder.

Desmond and Troy obtained an improvement in the yield of hamburgers adding manioc starch and oat fiber. These results are similar to those found by Marques for beef hamburgers mixed with different amounts of oat fibers.

The addition of up to The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. The residue has a dark cau color, a fibrous aspect, and a typical adstringent aroma due to the presence of tannins which could be a limiting factor for the acceptability of the cashew apple and the juice, especially in foreign countries COSTA; LIMA; LIMA, Yilmaz substituted the fat with rye meal in meat balls. The sensorial results average was “liked it” LIMA, Lima found 7.

The dried samples were ground using a domestic blender and sieved through a 0.

The samples of the cashew apple residues were obtained after depulping and grinding using an industrial blender. The values are higher when compared to those of a study for a hamburger added to manioc flour According to another research conducted with beef hamburgers yamburger commercial brands, this work also presented better results.


Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. Seabra obtained lower shearing force for hamburgers with the addition of manioc flour and oatmeal. Another factor that might have contributed to the increase in the product shearing force is the strong presence of insoluble dietary fibers related to soluble dietary fibers since the last one shows a higher water absorbing and gel formation capacity, which directly influences the improvement of the product texture.

The samples F1 and F4 shown the least less shear force. The dietary fiber content in the hamburgers was determined based on the quantity of residues used in each formulation. They produced a good yield and a lower rate of shortening when compared to the control sample.

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Desmond and Troy added tapioca starch, oat fibers, and whey protein as substitutes for fat in hamburgers, and the average of lipids content was 9. Utilization of hazelnut pellicle in low-fat beef burgers. Therefore, the product prepared with partial substitution of meat with this residue can be considered a very feasible product to cau commercialized in food Market.

The use of cashew apple residue as source of fiber in low fat hamburgers. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. The results were lower than those cajuu by LIMA, Utilization of cereal and fruit fibres in low fat dry fermented sausages.

The total dietary fiber content was between 0 and 7.

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Lima formulated a pure vegetal hamburger based on cashew apple residue and found a little lower pH, with a value of 4. Hamburgers with the addition of 6. Food research Internationalv.


Effectsof rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Low fat level hambirger on sensory, shear, cooking and chemical properties of ground beef patties.

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Sensory analyses cqju performed, and the determination of some quality characteristics of this product was also evaluated. The analysis of the shearing power is associated to the product texture. Services on Demand Journal. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. However, Desmond and Troy verified an increase in the Warner-Bratzler shear force by for hamburgers mixed with manioc starch.

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The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue hamburgwr. This analysis was performed using the Warner-Bratzler shear device, operating at hamburfer speed of 3. Cashews have a great amount of nutrients, and are a very important economic source for the Brazilian Northeastern region.

Similar results were obtained by Seabra Some formulations showed an improvement of the final product yield. A study with cereals and fruit dietary fibers in sausages, obtained an acceptable sensorial profile.

Adding different portions of oatmeal to hamburgers, Marques found variations in the results; the highest values were found in the samples added to oatmeal due to the relatively high content of lipids in this flour, which does not happen to the cashew powder. Meat sciencev.

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