Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses

Abstract

This work aimed to prepare a chicken hamburger by adding biomass and using chemometrics as a tool to evaluate physical, physicochemical, sensory, and technological properties. Green banana (GB) and passion fruit epicarp (PFE) biomasses were characterized by granulometry, water activity, moisture, and color. Four hamburger formulations have been developed using different compositions of those biomasses: no biomass addition (control); 10% of GB; 10% of PFE; and 5% of each biomass, and characterized in terms of physical and physicochemical analysis, technological properties, texture profile, and sensory analysis. The production of hamburgers with 10% GB is an alternative to enrich and maintain their physicochemical and physical parameters, besides their technological properties. The improvement in texture may be analysed as the major benefits, making better parameters such as firmness, gumminess, and chewability. Moreover, the results obtained by univariate and multivariate statistical analysis highlighted the importance of using different mathematical approaches, which complemented each other and provided extensive information about the hamburgers.