title: Effect of the addition of chia's by-product on the composition of fatty acids in hamburgers through chemometric methods.
abstract: BACKGROUND
  Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chia's by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers.
  
  
  RESULTS
  The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point.
  
  
  CONCLUSIONS
  The addition of chia's by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food.
authors.affiliation: Center of Agricultural Sciences, State University of Maringa, Av. Colombo, 5790, CEP 87020-900, Maringa, PR, Brazil.
authors.forename: Aloisio H P
authors.initials: AH
authors.lastname: Souza
authors.forename: Aline K
authors.initials: AK
authors.lastname: Gohara
authors.forename: Eliza M
authors.initials: EM
authors.lastname: Rotta
authors.forename: Marcia A
authors.initials: MA
authors.lastname: Chaves
authors.forename: Claudia M
authors.initials: CM
authors.lastname: Silva
authors.forename: Lucia F
authors.initials: LF
authors.lastname: Dias
authors.forename: Sandra T M
authors.initials: ST
authors.lastname: Gomes
authors.forename: Nilson E
authors.initials: NE
authors.lastname: Souza
authors.forename: Makoto
authors.initials: M
authors.lastname: Matsushita
mesh_terms: D000818:Animals; D001938:Brazil; D002417:Cattle; D004044:Dietary Proteins / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis* / Q000191:economics; D005503:Food Additives / Q000009:adverse effects / Q000191:economics; D005527:Food, Fortified / Q000032:analysis* / Q000191:economics; D005525:Food-Processing Industry / Q000191:economics; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000191:economics; D008462:Meat-Packing Industry / Q000191:economics; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis; D027544:Salvia / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis; D013223:Statistics as Topic; D034421:Sus scrofa
chemical_list: D004044:Dietary Proteins; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D005503:Food Additives; D007220:Industrial Waste; D010940:Plant Proteins
keywords: Salvia hispanica L; desirability function; principal components analysis; response surface methodology; α-linolenic