Autor(es)

Barros, Julliane Carvalho ; Sichetti Munekata, Paulo Eduardo ; Pires, Manoela Alves ; Rodrigues, Isabela ; Andaloussi, Oussama Slaoui ; da Costa Rodrigues, Christianne Elisabete ; Trindade, Marco Antonio

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 90, p. 7-pg., 2018-01-01.

Resumo

This study aimed to reformulate chicken nuggets, through the replacement of 0-20% chicken skin by chia flour, to produce a fibre-enriched product with a healthier fatty acid profile. The replacement of chicken skin by chia flour increased polyunsaturated fatty acids (including the omega-3 fatty acid a-linolenic acid) and dietary fibre contents while decreased the contents of moisture, saturated fatty acids and monounsaturated fatty acids, and lowered the water activity. The protein, lipid and ash contents, oil absorption, weight gain of the coating and cooking yield were not affected by the incorporation of chia flour, whereas the objective colour and texture parameters were affected. The chicken nuggets containing 10% chia flour were considered acceptable by the panellists. Moreover, the addition of up to 10% chia flour in chicken nuggets did not compromise the technological characteristics and acceptability of the meat product. (AU)

• Processo FAPESP: 15/12429-7 - Estratégias para tornar mais saudáveis e seguros diferentes produtos cárneos com teor de sódio reduzido
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular