Beef burger with substitution of fat by flour of passion fruit peel

Abstract

The consumption of hamburger attracts the consumer due to the low cost, easiness and rapidity in the preparation and consumption. The presence of fat conventionally is part of this product, being responsible for contributing with color, flavor and texture. Due to the increasingly recurrent concern of consumers with healthy eating, health and well-being, one notices the search for foods with low calories and reduced fat content. In this perspective, the present study had as proposal the elaboration of bovine hamburger with total and partial replacement (50%) of the fat per flour of the passion fruit peel. Physical-chemical characteristics such as moisture, ethereal extract, protein, water retention capacity, cooking yield, percentage of shrinkage and texture profile of the product were tested. In the burgers in which the fat was replaced, improvement in cooking yield and reduction in shrinkage content was obtained. In relation to the analyzes of moisture, ethereal extract and protein, the treatments were in accordance with the established by the legislation. In the analysis of texture profile, no difference of the samples was verified in relation to the standard treatment, for the attributes hardness, elasticity and chewing. Thus, it was possible to obtain a healthier product, meeting the expectations of consumers, with good physicochemical characteristics and in accordance with legal standards.