INVESTIGADORES
ROMERO Mara Cristina
artículos
Título:
NUTRIENTS RETENTION IN FUNCTIONAL BEEF BURGERS WITH ESPECIAL EMPHASIS ON LIPID PROFILE
Autor/es:
MARA C. ROMERO; ANA M. ROMERO.; DOVAL, MIRTHA.; M. ALICIA JUDIS.
Revista:
IJRET: International Journal of Research in Engineering and Technology
Editorial:
eSAT Publishing House, Bangalore, India
Referencias:
Año: 2015 vol. 3 p. 85 - 89
ISSN:
2321-7308
Resumen:
The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids tocharacterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat ?speciallysaturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic andlinolenic fatty acid.