Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella.
The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella.
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Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
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2020-12-09
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Subjects: | Natural ingredient, Fat replacer, Descriptive analysis, Sensory profiling, Food technology, Mortadella, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946 https://doi.org/10.1016/j.lwt.2020.110686 |
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dig-alice-doc-11279462022-06-01T13:19:47Z Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. AURIEMA, B. E. CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. Bruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ. Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella. 2022-06-01T13:19:38Z 2022-06-01T13:19:38Z 2020-12-09 2021 Artigo de periódico LWT. Food Science and Technology, v, 140, 110686, p. 1-9, Apr. 2021. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946 https://doi.org/10.1016/j.lwt.2020.110686 Ingles en openAccess |
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Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella |
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Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella AURIEMA, B. E. CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
description |
The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella. |
author2 |
Bruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ. |
author_facet |
Bruna Emygdio Auriema, UFRRJ; Fernando Jensen Correa, UFRRJ; Jonas de Toledo Guimarães, UFF; Paula Thaís dos Santos Soares, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Maracana; Everaldo Zonta, UFRRJ; RAUL CASTRO CARRIELLO ROSA, CNPAB; AMAURI ROSENTHAL, CTAA; Rosa Helena Luchese, UFRRJ; Erick Almeida Esmerino, UFRRJ; Simone Pereira Mathias, UFRRJ. AURIEMA, B. E. CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. |
format |
Artigo de periódico |
topic_facet |
Natural ingredient Fat replacer Descriptive analysis Sensory profiling Food technology Mortadella |
author |
AURIEMA, B. E. CORREA, F. J. GUIMARÃES, J. de T. SOARES, P. T. dos S. ZONTA, E. ROSA, R. C. C. ROSENTHAL, A. LUCHESE, R. E. ESMERINO, E. A. MATHIAS, S. P. |
author_sort |
AURIEMA, B. E. |
title |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_short |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_full |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_fullStr |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_full_unstemmed |
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
title_sort |
green banana biomass: physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. |
publishDate |
2020-12-09 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127946 https://doi.org/10.1016/j.lwt.2020.110686 |
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