ADDITION OF PUMPKIN PEEL FLOUR AFFECT PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF BOVINE BURGER

Giovanna Luiza Hartmann; Allana Mariny Marconato; Mirelly Marques Romeiro Santos; Luane Aparecida do Amaral; Elisvânia Freitas dos Santos; Daiana Novello

doi:10.29121/granthaalayah.v8.i2.2020.216

Authors

Giovanna Luiza Hartmann Department of Nutrition, Universidade Estadual do Centro-Oeste. Guarapuava, Paraná, Brazil
Allana Mariny Marconato Department of Nutrition, Universidade Estadual do Centro-Oeste. Guarapuava, Paraná, Brazil
Mirelly Marques Romeiro Santos Postgraduate Program in Health and Development in the Midwest Region, Universidade Federal de Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil
Luane Aparecida do Amaral Postgraduate Program in Health and Development in the Midwest Region, Universidade Federal de Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil
Elisvânia Freitas dos Santos Faculty of Pharmaceutical Sciences, Food and Nutrition, Universidade Federal de Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil
Daiana Novello Postgraduate Program Interdisciplinary in Community Development, Universidade Estadual do Centro-Oeste. Guarapuava, Paraná, Brazil

DOI:

https://doi.org/10.29121/granthaalayah.v8.i2.2020.216

Keywords:

Beef Burger, Enrichment, Meat Products

Abstract [English]

The current study aimed to evaluate the influence of the addition of pumpkin peel flour (PPF) on physicochemical, cooking and sensory characteristics of bovine burger. Five hamburgers were formulated: F1 - standard (0% PPF) and the others added 1% (F2), 2% (F3), 3% (F4) and 4% (F5) of PPF. The PPF was characterized by high contents of minerals, carbohydrate and dietary fiber, which improved nutritional profile of hamburger. There was an increase on cooking yield, moisture retention and reduction of shrinkage and fat retention, as the level of PPF addition increased. The incorporation of PPF at 3% and 4% in the product increased significantly (p<0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was verified on products with addition of up to 3% PPF. All formulations showed an acceptability index greater than 70%.

Thus PPF is a potential ingredient for the formulation of bovine burger to improve its nutritional and technological properties without modification of the sensorial characteristics.

Downloads

Download data is not yet available.

References

Ley SH, Sun O, Willet WC, Eliassen AH, Wu K, Pan A, Grodstein F, Hu FB. Associations between red meat intake and biomarkers of inﬂammation and glucose metabolism in women. American Journal of Clinical Nutrition. 2013;99(2):352-360.

Klurfeld DM. Research gaps in evaluating the relationship of meat and health. Meat Science. 2015;109(1):86-95.

Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health beneﬁts and quality of meat products: A review. Meat Science. 2016;120(1):107-117.

Eltilib HH, Elgasim EA, Mohamed Ahmed IA. Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat. Journal Food Science Technology. 2016;53(9):3446-3454.

Boada LD, Henríquez-Hernández LA, Luzardo OP. The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences. Food and Chemical Toxicology. 2016;92(1): 236-244.

Azevedo LA, Campagnol PCB. Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers. International Food Research Journal. 2014;21(6):2141-2145.

Mohamed FK, Sobhy HM, Azer WZ, Ezz El-Din Manal M, Ali HMZ, El-Askalany SA. Fatty acid proﬁle, antioxidant activity of various suggested chicken burger treatments. Annals of Agriculture Science. 2014;59(1):47-51.

Khattak A, Ullah F, Wazir SM, Shinwari ZK. Allelopathic potential of jatropha curcas l. leaf aqueous extracts on seedling growth of wheat. Pakistan Journal of Botany. 2015;47(6):2449-2454.

McRorie Jr JW, Mckeown NM. Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber. Journal of the Academy of Nutrition and Dietetics. 2016;117(2):251-264.

Kaźmińska K, Sobieszek K, Targońska-Karasek M, Korzeniewska A, Niemirowicz-Szczytt K, Bartoszewski G. Genetic diversity assessment of a winter squash and pumpkin (Cucurbita maxima Duchesne) germplasm collection based on genomic Cucurbita-conserved SSR markers. Scientia Horticulturae. 2017;219(17):37-44.

Yenda B, Rao BV, Rao GB. In Vitro Antioxidant Activity Studies on Leaves of Cucurbita maxima. International Journal of Advanced Research in Science and Technology. 2015;4(1):241-244.

Paris SH. Overview of the origins and history of the ﬁve major cucurbit crops: issues for ancient DNA analysis of archaeological specimens. Vegetation History and Archaeobotany. 2016;25(4):405-414.

Staichok ACB, Mendonça KRB, Santos PGA, Garcia LGC, Damiani C. Pumpkin Peel Flour (Cucurbita máxima L.) Characterization and Technological Applicability. Journal of Food and Nutrition Research. 2016;4(5):327-333.

Verma AK, Banerjee R, Sharma BD. Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour. Journal Food Science Technology. 2015;52(4):2288-2295.

American Meat Science Association (AMSA). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of meat. 2 ed. Champaign: American Meat Science Association; 2015.

Meilgaard M, Civille GV, Carr BT. Sensory evaluation techniques. 3nd ed. Boca Raton: CRC; 1999.

Macfie HJ, Bratchell N, Greenhof K, Vallis LV. Designs to balance the effect of order of presentation and first-order carry over effects in hall tests. Journal of Sensory Studies. 1989;4(2):129-148.

Association of Official Agricultural Chemists (AOAC) International. Official Methods of Analysis of AOAC International. Gaithersburg: Association of Official Analytical Chemists; 2011.

Atwater WO, Woods CD. The chemical composition of American food materials. US Official Experiment Stations. Experiment Station Bulletin. 1896;28(1):461-462.

Murphy EW, Criner PE, Gray BC. Comparisons of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry. 1975;23(6):1153-1157.

Berry BW. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties. Journal of Food Science. 1992;57(3): 537-540.

El-Magoli SB, Laroia S, Hansen PTM. Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Science. 1996;42(2):179-193.

Ferguson JE, Metcalf RL. Cucurbitacins Plant-Derived Defense Compounds for Diabroticites (Coleoptera: Chrysomelidae). Journal of Chemical Ecology. 1985;11(3):311-318.

Ajila CM, Leelavathi K, Prasada, RUJS. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science. 2008;48(2):319-326.

García LM, Calvo MM, Selgas MD. Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Science. 2009;83(1):45-49.

Strumeyer DH, Malin MJ. Condensed tannins in grain sorghum: isolation, fractionation, and characterization. Journal of Agricultural and Food Chemistry. 1975;23(5):909-914.

Salunkhe DK, Chavan JK. Dietary tannins: consequences and remedies. Boca Raton: CRC Press; 1990.

Kurt Ş. The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage. Korean Journal for Food Science of Animal Resources. 2016;36(3):300-308.

Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition Research and Practice. 2012;6(1):21-27.

Corradini SAS, Madrona GS, Visentainer JV, Bonafe EG, Carvalho CB, Roche PM, Prado IN. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat. Journal of Dairy Science. 2014;97(11):6745-6753.

Kaur S, Kumar S, Bhat ZF. Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. Nutrition & Food Science. 2015;45(5):793-807.

Figuerola F, Hurtado ML, Estévez AM, Chiffelle I, Fasenjo F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry. 2005;91(3):395-401.

Mala KS, Kurian AE. Nutritional composition and antioxidant activity of pumpkin wastes. International Journal of Pharmaceutical, Chemical and Biological Sciences. 2016:6(3):336-344.

United States Department of Agriculture (USDA). USDA Food Composition Databases. July, 2018. Retrieved on January 24, 2019. Website: https://ndb.nal.usda.gov/ndb/search/list.

Van Der Wal PG, Bolink AH, Merkus GSM. Differences in quality characteristics of normal, PSE and DFD pork. Meat Science. 1988;24(1):79-84.

Newton KG, Gill CO. The microbiology of DFD fresh meats: A review. Meat Science, 1981;5(3):223-232.

Yang CC, Chen TC. Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Science. 1993;72(2):355-362.

Cheng Q, Sun D. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Critical Reviews in Food Science and Nutrition. 2008;48(2):137-159.

Guerrero L, Gou P, Arnau J. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Science. 1999;52(3):267-273.

Tadmor Y, Burger J, Yaakov Y, Feder A, Libhaber SE, Portnoy V, Meir A, Tzuri G, Sa’ar U, Rogachev I, Aharoni A, Abeliovich H, Schaffer AA, Lewinsohn E, Katzir N. Genetics of flavonoid, carotenoid, and chlorophyll pigments in melon fruit rinds. Journal of Agricultural and Food Chemistry. 2010;58(19):10722-10728.

Anderson ET, Berry BW. Effects on inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Research International. 2001;34(8):689-694.