Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers
2014
Azevedo, L. A. | Campagnol, P. C. B.
The present study evaluated the effect of the addition of papaya seed flour (Carica papaya) on technological and sensory quality of hamburgers. Four treatments were prepared, as follows: control (0% flour), T1 (1% flour), T2 (2% flour), and T3 (3% flour). The flour was characterized by having a high content of protein and fiber. A significant increase in cooking yield and moisture retention, and a reduction in hamburger shrinkage was observed as the level of flour increased. The addition of 1% flour did not change the instrumental color of the hamburgers, and no sensory changes were observed up to 2% addition. It can be concluded that the addition of papaya seed flour is a viable way of improving the technological characteristics without impairing the sensory quality of the hamburgers.
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