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J Sci Food Agric ; 95(5): 928-35, 2015 Mar 30.
Artigo em Inglês | MEDLINE | ID: mdl-24909559

RESUMO

BACKGROUND: Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chia's by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers. RESULTS: The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point. CONCLUSION: The addition of chia's by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food.


Assuntos
Ácidos Graxos Ômega-3/análise , Aditivos Alimentares , Alimentos Fortificados/análise , Produtos da Carne/análise , Salvia/química , Sementes/química , Animais , Brasil , Bovinos , Proteínas Alimentares/análise , Ácidos Graxos/análise , Ácidos Graxos Ômega-3/administração & dosagem , Ácidos Graxos Ômega-3/efeitos adversos , Ácidos Graxos Ômega-3/economia , Aditivos Alimentares/efeitos adversos , Aditivos Alimentares/economia , Alimentos Fortificados/economia , Indústria de Processamento de Alimentos/economia , Resíduos Industriais/análise , Resíduos Industriais/economia , Peroxidação de Lipídeos , Produtos da Carne/economia , Indústria de Embalagem de Carne/economia , Valor Nutritivo , Proteínas de Plantas/análise , Alimentos de Soja/análise , Estatística como Assunto , Sus scrofa
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