Adição de oat fiber em produto cárneo reestruturado empanado de frango
In recent years there has been a change in the life style of the population because of the facilities found to purchase food in the market, which has led to lower consumption of natural foods and consequently decreasing the consumption of foods with a source of dietary fiber. The project goal was to...
| Autor principal: | Fiorentin, Cristiane |
|---|---|
| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2015
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/1059 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| id |
riut-1-1059 |
|---|---|
| recordtype |
dspace |
| spelling |
riut-1-10592015-03-07T06:20:05Z Adição de oat fiber em produto cárneo reestruturado empanado de frango Fiorentin, Cristiane Pedrão, Mayka Reghiany Coró, Fábio Augusto Garcia Carne de ave Alimentos - Teor fibroso Microscopia Poultry as food Food - Fiber content Microscopy In recent years there has been a change in the life style of the population because of the facilities found to purchase food in the market, which has led to lower consumption of natural foods and consequently decreasing the consumption of foods with a source of dietary fiber. The project goal was to developed a restructured meat product breaded chicken add oat fiber, assessing the technological characteristics of insoluble fiber, develop formulations with different concentrations of oat fiber, determine the proximate composition, color, shear force, optical microscopy and sensory analysis of different formulations. The characterization of oat fiber showed that the particle size distribution corresponded between 38 and 75µm . The water holding capacity (WHC) of oat fiber resulted in 3.16 g of water per gram of sample and oil retention capacity (ORC) corresponded to 2.90 g oil per gram of sample. The result of the proximate composition of oat fiber was 9.88 % moisture, 3.39 % of ash, 0.60 % fat, 3.06 % protein and 83.12 % dietary fiber. For Proximal composition of breaded chicken made with different concentrations of oat fiber (3% , 4.5% and 6%) it was observed that increasing the addition of fiber resulted in a decrease in the protein and moisture , and was the inverse to the levels of lipids and mineral matter, significant difference (p<0.05) in the analysis of moisture, ash and protein . The content of dietary fiber in chicken fingers accompanied the percentage of added oat fiber in the formulation of 3 % and 4.5 %, but the formulation of 6 % did not match the percentage added, but remained with the highest fiber intake. All formulations could receive in labeling the attribute source of fiber, according to Brazilian law. In the analysis of color was no significant difference (p<0.05) between the samples analyzed for parameters L * and b *, however there was no significant difference (p>0.05) for the parameter a *. In the analysis of shear force no significant difference between samples (p>0.05). In optical microscopy, can verify that there was tendency of fat to bind with fiber Sensory analysis showed that the three formulations are equal, and there was no significant difference (p>0.05) for the attributes of color, taste and texture, however, juiciness attribute significant difference (p<0 05) between the samples. All formulations showed rates of buying interest. This work has proved possible to develop product formulations restructured with good behavior before the addition of insoluble fiber, with good acceptability to consumers and offering a product with an alternative source of fiber. Nos últimos anos tem-se verificado uma mudança no estilo de vida da população em virtude das facilidades encontradas para aquisição de alimentos no mercado, o que tem provocado um menor consumo de alimentos naturais e consequentemente diminuindo o consumo de alimentos com fonte de fibra alimentar. O objetivo desse projeto foi desenvolver um produto cárneo reestruturado empanado de frango adicionado de oat fiber, avaliando as características tecnológicas da fibra insolúvel, elaborar formulações com diferentes concentrações de oat fiber, determinar a composição proximal, cor, força de cisalhamento, microscopia óptica e analise sensorial das diferentes formulações. A caracterização do oat fiber demonstrou que a distribuição granulométrica correspondeu entre 38 e 75µm. A capacidade de retenção de água (CRA) do oat fiber resultou em 3,16g de água por grama de amostra e a capacidade de retenção de óleo (CRO) correspondeu 2,90 g de óleo por grama de amostra. O resultado da composição proximal da oat fiber foi de 9,88% de umidade, 3,39% de matéria mineral, 0,60% de lipídios, 3,06% de proteínas e 83,12% de fibra alimentar. Para a composição proximal dos empanados de frango elaborados com diferentes concentrações de oat fiber (3%, 4,5% e 6%) observou-se que o aumento da adição de fibra provocou uma diminuição nos teores de proteína e umidade, sendo que ocorreu o inverso para os teores de lipídios e matéria mineral, havendo diferença significativa (p<0,05) nas análises de umidade, matéria mineral e proteínas. O conteúdo de fibra alimentar no empanado de frango acompanhou o percentual de oat fiber adicionado nas formulações de 3% e 4,5%, porém a formulação de 6% não correspondeu à porcentagem adicionada, mas manteve-se com o maior índice de fibra alimentar. Todas as formulações poderiam receber na rotulagem o atributo fonte de fibras, segundo a legislação brasileira. Na análise de cor houve diferença significativa (p<0,05) entre as amostras analisadas para os parâmetros de L* e b*, entretanto não houve diferença significativa (p>0,05) para o parâmetro a*. Na análise de força de cisalhamento não houve diferença significativa entre as amostras (p>0,05). Na microscopia óptica, pode verificar que houve uma tendência da gordura se ligar com a fibra vegetal. A análise sensorial demonstrou que as três formulações são iguais entre si, sendo que não foram observadas diferenças significativas (p>0,05) para os atributos de cor, sabor e textura, no entanto, atributo suculência houve diferença significativa (p<0,05) entre as amostras. Todas as formulações apresentaram índices de interesse de compra. Esse trabalho demonstrou ser possível elaborar formulações de produtos reestruturados com bom comportamento diante da adição de fibra insolúvel, com boa aceitação sensorial e oferecendo para os consumidores um produto com fonte alternativa de fibras. 2015-02-09T19:07:39Z 2015-02-09T19:07:39Z 2014-06-06 masterThesis FIORENTIN, Cristiane. Adição de oat fiber em produto cárneo reestruturado empanado de frango. 2014. 92 f. (Mestrado em Tecnologia de Alimentos) – Universidade Tecnológica Federal do Paraná, Londrina, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1059 por application/pdf Universidade Tecnológica Federal do Paraná Londrina Programa de Pós-Graduação em Tecnologia de Alimentos |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Carne de ave Alimentos - Teor fibroso Microscopia Poultry as food Food - Fiber content Microscopy |
| spellingShingle |
Carne de ave Alimentos - Teor fibroso Microscopia Poultry as food Food - Fiber content Microscopy Fiorentin, Cristiane Adição de oat fiber em produto cárneo reestruturado empanado de frango |
| description |
In recent years there has been a change in the life style of the population because of the facilities found to purchase food in the market, which has led to lower consumption of natural foods and consequently decreasing the consumption of foods with a source of dietary fiber. The project goal was to developed a restructured meat product breaded chicken add oat fiber, assessing the technological characteristics of insoluble fiber, develop formulations with different concentrations of oat fiber, determine the proximate composition, color, shear force, optical microscopy and sensory analysis of different formulations. The characterization of oat fiber showed that the particle size distribution corresponded between 38 and 75µm . The water holding capacity (WHC) of oat fiber resulted in 3.16 g of water per gram of sample and oil retention capacity (ORC) corresponded to 2.90 g oil per gram of sample. The result of the proximate composition of oat fiber was 9.88 % moisture, 3.39 % of ash, 0.60 % fat, 3.06 % protein and 83.12 % dietary fiber. For Proximal composition of breaded chicken made with different concentrations of oat fiber (3% , 4.5% and 6%) it was observed that increasing the addition of fiber resulted in a decrease in the protein and moisture , and was the inverse to the levels of lipids and mineral matter, significant difference (p<0.05) in the analysis of moisture, ash and protein . The content of dietary fiber in chicken fingers accompanied the percentage of added oat fiber in the formulation of 3 % and 4.5 %, but the formulation of 6 % did not match the percentage added, but remained with the highest fiber intake. All formulations could receive in labeling the attribute source of fiber, according to Brazilian law. In the analysis of color was no significant difference (p<0.05) between the samples analyzed for parameters L * and b *, however there was no significant difference (p>0.05) for the parameter a *. In the analysis of shear force no significant difference between samples (p>0.05). In optical microscopy, can verify that there was tendency of fat to bind with fiber Sensory analysis showed that the three formulations are equal, and there was no significant difference (p>0.05) for the attributes of color, taste and texture, however, juiciness attribute significant difference (p<0 05) between the samples. All formulations showed rates of buying interest. This work has proved possible to develop product formulations restructured with good behavior before the addition of insoluble fiber, with good acceptability to consumers and offering a product with an alternative source of fiber. |
| format |
Dissertação |
| author |
Fiorentin, Cristiane |
| author_sort |
Fiorentin, Cristiane |
| title |
Adição de oat fiber em produto cárneo reestruturado empanado de frango |
| title_short |
Adição de oat fiber em produto cárneo reestruturado empanado de frango |
| title_full |
Adição de oat fiber em produto cárneo reestruturado empanado de frango |
| title_fullStr |
Adição de oat fiber em produto cárneo reestruturado empanado de frango |
| title_full_unstemmed |
Adição de oat fiber em produto cárneo reestruturado empanado de frango |
| title_sort |
adição de oat fiber em produto cárneo reestruturado empanado de frango |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2015 |
| citation |
FIORENTIN, Cristiane. Adição de oat fiber em produto cárneo reestruturado empanado de frango. 2014. 92 f. (Mestrado em Tecnologia de Alimentos) – Universidade Tecnológica Federal do Paraná, Londrina, 2014. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/1059 |
| _version_ |
1805314492217688064 |
| score |
10,814766 |