کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10143181 | 1646156 | 2019 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
ترجمه فارسی عنوان
جایگزینی جزئی گوشت و چربی با فیبر هیدراته گندم در همبرگر گوشت گاو باعث کاهش ارزش کالری بدون کاهش احساس سیری پس از مصرف می شود
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1â¯g fiber: 6â¯g water) were 0, 1.25, 2.5, 3.75 and 5.0â¯g of fiber/80â¯g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (Pâ¯<â¯.0001) and lipid (Pâ¯=â¯.0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75â¯g fiber/80â¯g portion showed the same (Pâ¯>â¯.05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0â¯g fiber/80â¯g portion caused the same (Pâ¯>â¯.05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3â¯h after consumption. Burgers containing 3.75â¯g fiber/80â¯g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 147, January 2019, Pages 53-59
Journal: Meat Science - Volume 147, January 2019, Pages 53-59
نویسندگان
Larissa Tátero Carvalho, Manoela Alves Pires, Juliana Cristina Baldin, Paulo Eduardo Sichetti Munekata, Francisco Allan Leandro de Carvalho, Isabela Rodrigues, Yana Jorge Polizer, Juliana Lolli Malagoli de Mello, Judite Lapa-Guimarães,