Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Paula, Marielle Maria de Oliveira; Silva, Juliana Resende Gonçalves; Oliveira, Karoliny Lamas de; Massingue, Armando Abel; Ramos, Eduardo Mendes; Benevenuto Júnior, Augusto Aloísio; Silva, Maurício Henriques Louzada; Silva, Vanessa Riani Olmi

doi:10.1590/0103-8478cr20190090

Brasil

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FOOD TECHNOLOGY • Cienc. Rural 49 (8) • 2019 • https://doi.org/10.1590/0103-8478cr20190090 linkcopy

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Características tecnológicas e sensoriais de hambúrgueres adicionados de semente de chia como substituta de gordura

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a^* values and increased the h^* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.

Key words: Salvia hispanica; dietary fiber; lipid oxidation; shear force; check-all-that-applies analysis

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[TFN1] CONT = control; CH2 = 2% fat replaced by chia seed; CH4 = 4% fat replaced by chia seed; CH8 = 8% fat replaced by chia seed.

[TFN2] TBARS, thiobarbituric acid reactive substances; MDA, malonaldehyde.

[TFN3] ¹Significant probabilities (P<0.05) are placed in bold.

[TFN4] a-d Means with different superscripts within the same row for each characteristic differ significantly (P<0.05).

Appearance	Flavor	Texture
Yellowish pale color	Pleasant flavor	Integrate texture
Brown color	Cooked flavor	Grain texture
Uniform appearance	Caramel flavor	Fibrous
	Bland flavor	Crispy
	Salty	Juicy
	Seasoned	Tenderness
	Bitter after taste

Characteristics	-----------------------------------------Treatments----------------------------------				Pr>F ¹
	CONT	CH2	CH4	CH8
------------------------------------------------Proximate composition and dietary fiber (Raw samples)-------------------------------------------------
Fat (%)	16.9±0.5 ^ab	17.3±0.7 ^a	14.3±1.1 ^bc	12.0±0.6 ^c	<0.01
Protein (%)	19.8 ±0.7	19.6±0.3	19.6±0.6	19.9±0.4	0.89
Moisture (%)	58.7 ±1.8	57.2±0.6	55.7±1.1	55.3±1.5	0.98
Ash (%)	3.7±0.4	3.8±0.2	3.9±0.4	4.1±0.6	0.33
Carbohydrates (%)	2.8±0.8 ^bc	2.5±0.4 ^c	4.2±1.2 ^ab	7.0± 1.3 ^a	0.03
Dietary fiber (%)	0.1±0.1 ^d	0.4±0.1 ^c	0.9±0.1 ^b	1.4±0.1 ^a	<0.01
---------------------------------------------Physicochemical and shear force analyses (Cooked samples)-----------------------------------------------
pH	6.4±0.1	6.3±0.04	6.3±0.2	6.3±0.1	0.76
Aw	0.8±0.02	0.9±0.04	0.8±0.01	0.8±0.01	0.41
Cooking loss (%)	21.3±3.5	24.1±4.0	22.2±3.7	20.4±3.3	0.65
Reduction in diameter (%)	12.6±1.0	10.6±4.7	11.2±3.0	10.8±1.8	0.84
TBARS (mg MDA/kg)	2.5±0.5 ^a	1.4±0.3 ^b	1.1±0.1 ^bc	0.8±0.2 ^c	<0.01
Shear force (N)	37.8±5.5 ^c	46.1±3.3 ^b	61.9±5.6 ^a	64.1±0.6 ^a	<0.01

Characteristics	-------Cooking (C)------		-----------------------Treatments (T)----------------------				------------Pr>F¹---------
	Raw	Grilled	CONT	CH2	CH4	CH8	C	T	CxT
Lightness (CIEL ^* )	35.3±5.6 ^b	45.9±5.4 ^a	46.0±7.8 ^a	37.2±8.5 ^b	38.6±5.9 ^ab	40.8±6.8 ^ab	<0.01	0.03	0.92
Redness (CIEa ^* )	5.0±4.6	4.1±1.4	7.9±5.2	2.9±1.7	3.3±1.6	4.2±1.4	0.01	0.391	0.03
Yellowness (CIEb ^* )	12.4±4.5 ^b	16.3±2.2 ^a	13.8±3.6	13.4±4.3	14.5±5.6	15.6±2.6	0.03	0.78	0.81
Chroma (CIE C ^* )	14.0±4.8	16.8±2.4	16.7±2.5	13.7±4.5	14.9±5.6	16.2±2.8	0.61	0.12	0.93
Hue angle (CIE h ^o , graus)	69.4±16.6	76.0±3.6	60.4±19.1	78.9±4.8	76.1±6.1	75.3±3.5	<0.01	0.04	0.01

Attribute	-----------------------------------------------Treatments-------------------------------------------				Pr>F ¹
	CONT	CH2	CH4	CH8
Appearance	7.6±1.5	7.6±1.2	7.3±1.3	7.6±1.2	0.36
Flavor	8.3±1.2^a	7.9±1.0^ab	7.6±1.2^ab	7.8±1.0^b	<0.01
Texture	8.1±1.2	8.0±0.9	7.6±1.3	7.8±1.0	0.07
Overall impression	8.1±1.2^a	8.1±0.9^a	7.6±1.2^b	7.6±1.1^b	0.01