Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum
The aim of this study was to study the effects of FS, MP, and DP on the physicochemical and sensory properties of beef patties, as well as to optimize their addition for the development of a product with an enhanced nutritional profile without demerit in their quality properties, by using a mixture...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
|---|---|
| বিন্যাস: | Online |
| ভাষা: | spa |
| প্রকাশিত: |
Universidad de Sonora
2022
|
| অনলাইন ব্যবহার করুন: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534 |
| ট্যাগগুলো: |
ট্যাগ যুক্ত করুন
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
|
| id |
biotecnia-article-1534 |
|---|---|
| record_format |
ojs |
| spelling |
biotecnia-article-15342022-05-31T17:40:22Z Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum Uso de un diseño de mezclas para el desarrollo de hamburguesas de carne de bovino, con un perfil nutricional mejorado con harina de linaza, pulpa de mango y ciruela deshidratada Valenzuela, Martin Montalvo-Navarro, Carlos Cumplido-Barbeitia, Germán González-Ríos, Humberto Montoya-Ballesteros, Luz del Carmen Pérez-Báez, Anna Judith Zamorano-García, Libertad beef patties functional meat products new products development Hamburguesa de res productos cárnicos funcionales desarrollo de nuevos productos The aim of this study was to study the effects of FS, MP, and DP on the physicochemical and sensory properties of beef patties, as well as to optimize their addition for the development of a product with an enhanced nutritional profile without demerit in their quality properties, by using a mixture design. The assessed evaluations were instrumental color (L*, a*, b*), pH, cooking yield (CY), diameter reduction (DR), and texture profile analysis (TPA). In addition, the sensory properties of flavor, texture, and juiciness were evaluated. FS and MP addition increased the instrumental color values (p < 0.05), while DP decreased them. The pH values decreased by the addition of MP or DP, and CY increased by the addition of FS and DP. The incorporation of MP or DP increased TPA values, while FS had a contrary effect. The addition of MP and DP increased the sensory properties. The optimized formulation included 6 % FS, 10.5 % MP and 3.5 % DP, which resulted in a higher amount of polyunsaturated fatty acids, mainly omega-3. Beef patties formulated with FS, MP, and DP could be a food alternative for those health-conscious consumers. Se estudiaron los efectos de harina de linaza (HL), pulpa de mango (PM) y ciruela deshidratada (CD) sobre la calidad fisicoquímica y sensorial de hamburguesas res, y se optimizó su incorporación para crear un producto con mejor perfil nutricional sin demérito en su calidad, usando para ello un diseño de mezclas. Se evaluó el color instrumental (L*, a*, b*), pH, rendimiento de cocción (RC), reducción de diámetro (RD) y análisis de perfil de textura (APT). Además, se evaluaron las propiedades sensoriales de sabor, textura y jugosidad. La adición de HL y PM aumentó el color (p < 0.05), mientras que la CD lo disminuyó. El pH disminuyó por la adición de PM o CD, y el RC aumentó por la adición de HL y CD. La incorporación de PM o CD incrementó el APT, mientras que la HL tuvo un efecto contrario. La incorporación de PM y CD aumentaron los atributos sensoriales. La fórmula óptima desarrollada incluyó 6 % HL, 10.5 % PM y 3.5 % CD, y tuvo mayor contenido de ácidos grasos polinsaturados, principalmente omega-3. Las hamburguesas de res adicionadas con HL, PM y CD puede ser una alternativa de alimentación para aquellos consumidores preocupados por su salud. Universidad de Sonora 2022-02-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534 10.18633/biotecnia.v24i1.1534 Biotecnia; Vol. 24 No. 1 (2022): Enero-Abril; 97-106 Biotecnia; Vol. 24 Núm. 1 (2022): Enero-Abril; 97-106 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534/637 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534/674 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Valenzuela, Martin Montalvo-Navarro, Carlos Cumplido-Barbeitia, Germán González-Ríos, Humberto Montoya-Ballesteros, Luz del Carmen Pérez-Báez, Anna Judith Zamorano-García, Libertad |
| spellingShingle |
Valenzuela, Martin Montalvo-Navarro, Carlos Cumplido-Barbeitia, Germán González-Ríos, Humberto Montoya-Ballesteros, Luz del Carmen Pérez-Báez, Anna Judith Zamorano-García, Libertad Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| author_facet |
Valenzuela, Martin Montalvo-Navarro, Carlos Cumplido-Barbeitia, Germán González-Ríos, Humberto Montoya-Ballesteros, Luz del Carmen Pérez-Báez, Anna Judith Zamorano-García, Libertad |
| author_sort |
Valenzuela, Martin |
| title |
Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| title_short |
Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| title_full |
Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| title_fullStr |
Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| title_full_unstemmed |
Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| title_sort |
usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum |
| description |
The aim of this study was to study the effects of FS, MP, and DP on the physicochemical and sensory properties of beef patties, as well as to optimize their addition for the development of a product with an enhanced nutritional profile without demerit in their quality properties, by using a mixture design. The assessed evaluations were instrumental color (L*, a*, b*), pH, cooking yield (CY), diameter reduction (DR), and texture profile analysis (TPA). In addition, the sensory properties of flavor, texture, and juiciness were evaluated. FS and MP addition increased the instrumental color values (p < 0.05), while DP decreased them. The pH values decreased by the addition of MP or DP, and CY increased by the addition of FS and DP. The incorporation of MP or DP increased TPA values, while FS had a contrary effect. The addition of MP and DP increased the sensory properties. The optimized formulation included 6 % FS, 10.5 % MP and 3.5 % DP, which resulted in a higher amount of polyunsaturated fatty acids, mainly omega-3. Beef patties formulated with FS, MP, and DP could be a food alternative for those health-conscious consumers. |
| publisher |
Universidad de Sonora |
| publishDate |
2022 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534 |
| work_keys_str_mv |
AT valenzuelamartin usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT montalvonavarrocarlos usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT cumplidobarbeitiagerman usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT gonzalezrioshumberto usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT montoyaballesterosluzdelcarmen usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT perezbaezannajudith usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT zamoranogarcialibertad usageofamixturedesignforthedevelopmentofbeefpattieswithanimprovednutritionalprofilewithflaxseedflourmangopulpanddriedplum AT valenzuelamartin usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada AT montalvonavarrocarlos usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada AT cumplidobarbeitiagerman usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada AT gonzalezrioshumberto usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada AT montoyaballesterosluzdelcarmen usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada AT perezbaezannajudith usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada AT zamoranogarcialibertad usodeundisenodemezclasparaeldesarrollodehamburguesasdecarnedebovinoconunperfilnutricionalmejoradoconharinadelinazapulpademangoycirueladeshidratada |
| _version_ |
1756584830095589376 |
