Elaboração de hambúrguer com adição de farinha de banana verde

Abstract

The aim of this study was to prepare and characterize beef burgers with green banana flour as a substitute for saturated fat. The formulations were T1 (10% bacon and 0% green banana flour), T2 (7% bacon and 3% green banana flour), T3 (4% bacon and 6% green banana flour) and T4 (0% bacon and 10% green banana flour). Their physicochemical (moisture, ash, pH, water activity, yield and shrinkage), microbiological (total and thermotolerant coliforms at 45ºC and aerobic mesophilic and psychrotrophic bacteria) and sensory (color, taste, texture, aroma and appearance) characteristics were analyzed. The formulations with the highest yields after cooking were T3 (76.51%) and T4 (78.07%). With regard to shrinkage, treatment T4 showed the least shrinkage compared to the control treatment. There was no significant difference (p>0.05) for the parameters moisture, ash, water activity and pH. The results of the microbiological analysis showed that the burgers were within the standards accepted for consumption. In the survey of the consumption profile of burgers with green banana flour, the majority of the tasters were female (75%). Regarding purchase intentions, the vast majority of tasters (92.5%) said they would buy the burger with green banana flour added. There were no significant differences between the treatments with regard to the following attributes: color, taste, texture and aroma. With regard to the appearance attribute, samples T3 and T4 differed significantly from each other, although they did not differ from the control sample, with sample T3 having the highest score. Thus, green banana flour can be used as a fat substitute in hamburgers without influencing their physicochemical and sensory characteristics, improving their nutritional and technological characteristics.