Avaliação da qualidade nutricional de hamburgueres suplementados com farinha de quinoa

Abstract

In order to meet the current demand for food preparation easy and fast, but it will also comply and meet the nutritional role , this study aimed to develop and evaluate the nutritional quality of a hamburger type meat product. Accordingly, three types of hamburgers were developed with partial replacement of pork fat with quinoa flour. F- 1 formulation was prepared containing 0.0% of the quinoa flour and 10.0% lard, the F-2 formulation was prepared containing 5.0% quinoa flour and 5.0% back fat formulation and the F- 3 in its formulation containing 10.0% of quinoa flour and 0.0% of fat. The products were subjected to evaluation of physical, microbiological, sensory and physicochemical characteristics. The results of these analyzes demonstrated that the analyzed samples are within what determines the law, being thus able to consume the product. The cooking characteristics revealed that formulation F - 3 ( 10% quinoa flour ) showed the highest yield ( 84.93 % ) ( F - 3 ) , higher moisture ( 78.97 % ) ( F - 3 ) and a lower percentage of shrinkage ( 4.85% ) ( F - 3 ) compared to the other formulations. The results of physicochemical analyzes indicated that the addition of quinoa flour contributed significantly to the increase in the protein content of the product, with varying values (20.41 % ) for F - 1 in fresh samples, and (28 , 29%) F-1 for grill in the samples. The moisture content for samples of burgers in natura ranged from 63.36 % ( F - 1 ) to 67.77 % ( F - 2 ) , while for the samples subjected to grilling values ranged from 51.34 (F- 1) 59.74 % ( F -3). The content of lipids ranged from 6.83 ( F - 3 ) to 7.90 % ( F - 1 ) for in natura burgers while grilling burgers for the values ranged from 1.74 ( F - 3 ) to 13 38% ( F- 1). Sensory analysis showed that for the flavor attribute was no significant difference between the samples analyzed with an F - 1 sample that had the highest score (7.83), and the sample F - 3 had the lowest score in this attribute (6.7) . As for the color attribute, there was no difference between the samples , and the global print attribute and consistency, F - 3 sample also obtained the lowest score ( 6.93 ) indicating that the addition of greater than 10 % quinoa flour , could interfere more on these attributes , due to the aftertaste in the formulations . Given these results, the formulation with better acceptance among consumers was the F - 1, but the formulation is presented as the best alternative of consumption, with considerable protein content and lower energy value was F - 2 , this shows that in natura replacing 50 % of swine in formulating burgers for quinoa flour fat becomes a viable option for obtaining a meat product with low calorific value, however without loss of nutritional quality.