• 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



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.


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How to Cite

Hartmann, G. L., Marconato, A. M., Romeiro Santos, M. M., do Amaral, L. A., dos Santos, E. F., & Novello, D. (2020). ADDITION OF PUMPKIN PEEL FLOUR AFFECT PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF BOVINE BURGER. International Journal of Research -GRANTHAALAYAH, 8(2), 254–263.

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