Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara)

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Publicado: Jun 5, 2020
DOI: https://doi.org/10.18378/rebagro.v10i1.8029

Conteúdo do artigo principal

Rafaela Bergmann Strada de Oliveira
Nutrition Faculty, University José do Rosário Vellano - Unifenas, Rodovia MG 179, Km0, Trevo, Alfenas, MG, Brazil. CEP: 37130-000. Phone: +55 35 3299 3236.
Flávia Della Lucia
Nutrition Faculty, Federal University of Alfenas, Alfenas, MG , Brasil. CEP: 37130-000.
Eric Batista Ferreira
Instituto de Ciências Exatas Universidade Federal de Alfenas
http://orcid.org/0000-0003-3361-0908
Dayana Aparecida Queiroz Castilho
Nutrition Faculty, Federal University of Alfenas, Alfenas, MG , Brasil. CEP: 37130-000
Estella Peixoto Carvalho
Nutrition Faculty, Federal University of Alfenas, Alfenas, MG , Brasil. CEP: 37130-000
Isabela Garcia da Cunha Guimarães
Nutrition Faculty, Federal University of Alfenas, Alfenas, MG , Brasil. CEP: 37130-000

Resumo

This paper intends to develop and evaluate the sensory quality of tilapia hamburgers with addition of okara flour, aiming to develop a product of good protein quality, rich in fiber, low cost and easy access to the population. Okara flour was added at different concentrations (0, 5, 10, 15, 20 and 25%) to hamburgers and then these were subjected to analysis of acceptability (9-point hedonic scale). The averages for all evaluated parameters varied between 5.02 and 7.5, within the range of "indifferent" to "liked moderately". The highest means were found for formulations with 10 and 15% of okara, indicating the okara amount that provides better sensory quality of the product. These results confirm the tendency to seek products with higher nutritional value, and tilapia hamburger with added okara as an alternative to market, aiming at making fish and soybean increasingly present in the eating habits of the population.

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Como Citar
Oliveira, R. B. S. de, Della Lucia, F., Ferreira, E. B., Castilho, D. A. Q., Carvalho, E. P., & Guimarães, I. G. da C. (2020). Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara). Revista Brasileira De Agrotecnologia, 10(1), 13–18. https://doi.org/10.18378/rebagro.v10i1.8029
Edição
v. 10 n. 1 (2020)
Seção
Artigos

Termo de cessão de Direitos Autorais

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