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

Arteaga Miñano, Hubert Luzdemio; Rios Mera, Juan Dario

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

dc.contributor.author	Arteaga Miñano, Hubert Luzdemio	es_ES
dc.contributor.author	Rios Mera, Juan Dario	es_ES
dc.date.accessioned	2024-02-27T02:47:08Z
dc.date.available	2024-02-27T02:47:08Z
dc.date.issued	2024-02-26
dc.description.abstract	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.	es_ES
dc.format	application/pdf	es_ES
dc.identifier.doi	https://doi.org/10.3390/Foods2023-15039	es_ES
dc.identifier.uri	http://repositorio.unj.edu.pe/handle/UNJ/623
dc.language.iso	eng	es_ES
dc.publisher	Universidad Nacional de Jaén	es_ES
dc.publisher.country	CH	es_ES
dc.relation	Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties	es_ES
dc.relation.ispartof	Biology and Life Sciences Forum	es_ES
dc.relation.ispartof	Biology and Life Sciences Forum	es_ES
dc.relation.uri	https://doi.org/10.3390/Foods2023-15039	es_ES
dc.rights	info:eu-repo/semantics/openAccess	es_ES
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/2.5/pe/	es_ES
dc.source	Universidad Nacional de Jaén\|\|Repositorio Institucional – UNJ	es_ES
dc.subject	animal fat; Amazon fruits; instrumental texture; TBARS	es_ES
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#2.11.01	es_ES
dc.title	Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties	es_ES
dc.type	info:eu-repo/semantics/article	es_ES
dc.type.version	info:eu-repo/semantics/publishedVersion	es_ES
renati.advisor.dni	40750321	es_ES
renati.author.dni	47703869	es_ES