title: Alternative fat substitutes for beef burger: technological and sensory characteristics.
abstract: This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Sabrina C
authors.initials: SC
authors.lastname: Bastos
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Maria Emília S G
authors.initials: ME
authors.lastname: Pimenta
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Carlos J
authors.initials: CJ
authors.lastname: Pimenta
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Tatiana A
authors.initials: TA
authors.lastname: Reis
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Cleiton A
authors.initials: CA
authors.lastname: Nunes
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Ana Carla M
authors.initials: AC
authors.lastname: Pinheiro
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Luís Felipe F
authors.initials: LF
authors.lastname: Fabrício
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.
authors.forename: Renato Silva
authors.initials: RS
authors.lastname: Leal
keywords: Beef burger; Fat substitutes; Low-fat; Sensory analysis; Technological characteristics