Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties

Descripción del Articulo

This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burger...

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Detalles Bibliográficos
Autores: Arteaga Miñano, Hubert Luzdemio, Rios Mera, Juan Dario
Formato: artículo
Fecha de Publicación:2024
Institución:Universidad Nacional de Jaén
Repositorio:UNJ-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.unj.edu.pe:UNJ/623
Enlace del recurso:http://repositorio.unj.edu.pe/handle/UNJ/623
https://doi.org/10.3390/Foods2023-15039
Nivel de acceso:acceso abierto
Materia:animal fat; Amazon fruits; instrumental texture; TBARS
https://purl.org/pe-repo/ocde/ford#2.11.01
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dc.title.es_ES.fl_str_mv Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
title Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
spellingShingle Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
Arteaga Miñano, Hubert Luzdemio
animal fat; Amazon fruits; instrumental texture; TBARS
https://purl.org/pe-repo/ocde/ford#2.11.01
title_short Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
title_full Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
title_fullStr Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
title_full_unstemmed Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
title_sort Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
author Arteaga Miñano, Hubert Luzdemio
author_facet Arteaga Miñano, Hubert Luzdemio
Rios Mera, Juan Dario
author_role author
author2 Rios Mera, Juan Dario
author2_role author
dc.contributor.author.fl_str_mv Arteaga Miñano, Hubert Luzdemio
Rios Mera, Juan Dario
dc.subject.es_ES.fl_str_mv animal fat; Amazon fruits; instrumental texture; TBARS
topic animal fat; Amazon fruits; instrumental texture; TBARS
https://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.ocde.es_ES.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.01
description This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burgers made with PP peel flour stood out for having low values of lipid oxidation in the two levels of fat substitution (0.14–0.23 malondialdehyde/kg) (p < 0.05). PP fruit has the potential to be utilized as a new ingredient in burgers, but future studies are needed regarding detailed sensory trials and consumer acceptance.
publishDate 2024
dc.date.accessioned.none.fl_str_mv 2024-02-27T02:47:08Z
dc.date.available.none.fl_str_mv 2024-02-27T02:47:08Z
dc.date.issued.fl_str_mv 2024-02-26
dc.type.es_ES.fl_str_mv info:eu-repo/semantics/article
dc.type.version.es_ES.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.none.fl_str_mv http://repositorio.unj.edu.pe/handle/UNJ/623
dc.identifier.doi.es_ES.fl_str_mv https://doi.org/10.3390/Foods2023-15039
url http://repositorio.unj.edu.pe/handle/UNJ/623
https://doi.org/10.3390/Foods2023-15039
dc.language.iso.es_ES.fl_str_mv eng
language eng
dc.relation.es_ES.fl_str_mv Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
dc.relation.ispartof.es_ES.fl_str_mv Biology and Life Sciences Forum
Biology and Life Sciences Forum
dc.relation.uri.es_ES.fl_str_mv https://doi.org/10.3390/Foods2023-15039
dc.rights.es_ES.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.uri.es_ES.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/pe/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/pe/
dc.format.es_ES.fl_str_mv application/pdf
dc.publisher.es_ES.fl_str_mv Universidad Nacional de Jaén
dc.publisher.country.es_ES.fl_str_mv CH
dc.source.es_ES.fl_str_mv Universidad Nacional de Jaén||Repositorio Institucional – UNJ
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bitstream.url.fl_str_mv http://repositorio.unj.edu.pe/bitstream/UNJ/623/1/ANEXO%208-Articulo%201-HA.pdf
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spelling Arteaga Miñano, Hubert LuzdemioRios Mera, Juan Dario2024-02-27T02:47:08Z2024-02-27T02:47:08Z2024-02-26http://repositorio.unj.edu.pe/handle/UNJ/623https://doi.org/10.3390/Foods2023-15039This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burgers made with PP peel flour stood out for having low values of lipid oxidation in the two levels of fat substitution (0.14–0.23 malondialdehyde/kg) (p < 0.05). PP fruit has the potential to be utilized as a new ingredient in burgers, but future studies are needed regarding detailed sensory trials and consumer acceptance.application/pdfengUniversidad Nacional de JaénCHPijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical PropertiesBiology and Life Sciences ForumBiology and Life Sciences Forumhttps://doi.org/10.3390/Foods2023-15039info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/pe/Universidad Nacional de Jaén||Repositorio Institucional – UNJreponame:UNJ-Institucionalinstname:Universidad Nacional de Jaéninstacron:UNJanimal fat; Amazon fruits; instrumental texture; TBARShttps://purl.org/pe-repo/ocde/ford#2.11.01Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Propertiesinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion4075032147703869ORIGINALANEXO 8-Articulo 1-HA.pdfANEXO 8-Articulo 1-HA.pdfapplication/pdf169076http://repositorio.unj.edu.pe/bitstream/UNJ/623/1/ANEXO%208-Articulo%201-HA.pdf728c2650b077c4ce490f7fa7d6c0713aMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.unj.edu.pe/bitstream/UNJ/623/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52UNJ/623oai:repositorio.unj.edu.pe:UNJ/6232024-02-26 23:28:09.287Repositorio UNJrepositorio@unj.edu.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Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
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