Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis

• Giovanna Hartmann

  Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

  Author

• Flávia Teixeira

  Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

  Author

• Jaqueline Machado Soares

  Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

  Author

• Kátia Aparecida da Silva

  Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

  Author

• Kélin Schwarz

  Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

  Author

• Dalton Luiz Schiessel

  Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

  Author

• Daiana Novello

  a:1:{s:5:"en_US";s:9:"UNICENTRO";}

  Author

The aim of this study was to evaluate the influence of fat substitution by fructooligosaccharide on physicochemical, technological and sensory characteristics of hamburgers. Five hamburgers formulations were prepared: F1 - standard (0% FOS) and the others added 1.25% (F2), 2.50% (F3), 3.75% (F4) and 5% (F5) of FOS. The Acceptability similar to standard sample was found for hamburgers with up to 3.75% prebiotic addition. However, all formulations had acceptability index above 70%. Cooking yield, moisture retention, shrinkage and fat retention have been increased as FOS was added. Substitution of fat by FOS increased carbohydrate and fiber content and decreased lipid and calorie hamburgers content. FOS addition did not change red and yellow values, however it increased brightness of product. FOS is an ingredient with potential for addition in beef hamburger, improving physicochemical and technological parameters and with little influence on sensory characteristics.

1. Giovanna Hartmann, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

   Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

2. Flávia Teixeira, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

   Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

3. Jaqueline Machado Soares, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

   Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

4. Kátia Aparecida da Silva, Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

   Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

5. Kélin Schwarz, Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

   Department of Nutrition, Universidade Federal do Triângulo Mineiro, Uberaba, Minas Gerais, Brazil

6. Dalton Luiz Schiessel, Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

   Department of Nutrition, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil

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Copyright (c) 2020 Daiana Novello, Giovanna Hartmann, Flávia Teixeira, Jaqueline Machado Soares, Kátia Aparecida da Silva, Kélin Schwarz, Dalton Luiz Schiessel

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