Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/11010
Título: Aplicação de extrato de cogumelo shiitake no desenvolvimento de hambúrguer com teor reduzido de cloreto de sódio
Título(s) alternativo(s): Application of shiitake mushroom extract in development of hamburger with low sodium chloride content
Autores: Carneiro, João de Deus Souza
Pinheiro, Ana Carla Marques
Pinheiro, Ana Carla Marques
Maluly, Hellen Dea Barros
Palavras-chave: Redução de sódio
Hambúrguer
Cogumelo
Umami
Sodium reduction
Hamburger
Mushroom
Data do documento: 8-Abr-2016
Editor: Universidade Federal de Lavras
Citação: MATTAR, T. V. Aplicação de extrato de cogumelo shiitake no desenvolvimento de hambúrguer com teor reduzido de cloreto de sódio. 2016. 89 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2016.
Resumo: Excessive sodium intake is related to greater tendency in the development of cardiovascular and renal diseases. An alternative to reduce sodium intake by population is the development of products with reduced sodium content. Thus, the objective was to reduce the sodium content in beef burger using shiitake mushroom extract as flavor enhancer, evaluating the influence of this extract on the sensory characteristics of the product. Timeintensity analysis (TI), acceptance testing, physical and chemical analysis (pH, yield, shrinkage diameter, color and shear strength) were carried out. The formulations with 50% sodium chloride reduction and addition of extract obtained from 12.5% to 20% of mushroom showed greater intensity of salty taste. Furthermore, the physico-chemical characteristics (pH, yield, shrinkage diameter, shear strength and color) of the hamburgers had no significant change, since the acceptance test indicated formulations with 50% reduction and addition of E2 and E3 extract and formulation with 75% reduction and addition of E2 extract had a similar acceptance of the control. Thus, it was possible to reduce sodium chloride by 75% by addition of shiitake mushroom extract (E2), indicating this extract is capable of contributing to the development of low sodium hamburger with maintenance of sensory characteristics desired by the consumer.
URI: http://repositorio.ufla.br/jspui/handle/1/11010
Aparece nas coleções:Ciência dos Alimentos - Mestrado (Dissertações)



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