Adição de amido e farinha de aveia na formulação de hamburguer de polpa de tilápia-do-nilo (Oreochromis niloticus)

Abstract

The objectives of the study were to evaluate the effect of the addition of cassava starch and oat flour on the physical-chemical characteristics and acceptability of the tilapia pulp hamburgers. Four formulations of hamburgers were tested: F1) control (only tilapia pulp); F2) with 8% of added fat; F3) with addition of 2.5% of cassava starch and F4) with 2.5% of oat flour. Were evaluated the chemical compositiom bofore cooking, the parameters shrinking, cooking yield and water holding capacity (WHC) after cooking and sensory evaluation of acceptability based on emotional tests and intention to buy. There was no effect of the addition of cassava starch, oat flour, and vegetable fat on the shrinking and WHC in the tilapia pulp hamburgers. Cooking yield, shrinking and WHC in formulations with the addition of oat flour and cassava starch did not differ from the formulations with the addition of vegetable fat. The only effect of the addition of cassava starch and oat flour in the hamburguer farmulations was the increase in Cooking yield. In sensory evaluation of acceptance, in the four formulations tested, was not found significant effect on the attributes aroma, flavor, tenderness and overall impression, whose notes amounted to liked moderately (note 7). The testing of intention also there was no significant effect of formulations and the notes presented result with the tendency to probably buy (note 4).