Post by rabia373 on Mar 10, 2024 23:52:38 GMT -6
Burger with pineapple fiber has less fat April , Published in:Sciences By-products from fruit processing are an option to increase the nutritional value of food products. By-products from fruit processing are an option to increase the nutritional value of food products Have you ever thought about enjoying a burger without having to worry about the high fat content you are ingesting or the calories you might gain? The doctoral student in Food Science and Technology at the Luiz de Queiroz College of Agriculture (Esalq) at USP, in Piracicaba, Miriam Selani, dedicated herself to finding ways to promote the full use of food, adding nutritional value and contributing to sustainability . The idea was to use agro-industrial waste with the aim of creating healthier products, in addition to avoiding waste. As an object of study, Miriam used by-products from fruit processing such as pineapple, passion fruit and mango, which are usually discarded by the industry. Analyzing the potential of each food, it was.
Necessary to make a selection, before starting the tests. Among the three, pineapple was chosen. The researcher then developed two food products: corn extrusion enriched with pineapple fiber, and beef burger with pineapple fiber and canola oil as partial fat replacements. Guided by professors Solange Guidolin Canniatti Brazaca and Carmem Josefina Contreras Castillo, from the Department of Agro Whatsapp Number List industry, Food and Nutrition at Esalq, the study was carried out in partnership with The Food Processing Center, Department of Food Science and Technology at the University of Nebraska-Lincoln ( U.S). “The food industry is interested in making healthier products available to consumers, such as those enriched with fiber or reduced in fat and cholesterol,” said Miriam. In this sense, the research presents the potential of pineapple by-product, a rich source of fiber. Fibras According to the researcher, with the tests it was possible to analyze which agro-industrial by-products still present substances with.
Properties and activities for the food industry and which can be used for a second application, resulting in economic gains and reduced environmental impact. “Pineapple, passion fruit and mango by-products have considerable fiber content, with emphasis on pineapple, which can be considered a promising ingredient, widely available and low cost”, she highlighted. In addition to the fibers found in by-products, when applied to beef burgers, as a fat substitute, pineapple promoted technological benefits after cooking. “It yields more, minimizes the reduction in the diameter of the product when cooked, retains more juiciness, and does not affect the color of the food”, explained Miriam. Regarding nutritional benefits, the researcher says that when compared to the product with conventional fat content, the hamburger with pineapple by-products and canola oil, presented a reduction in calories, a reduction in fat content and, after cooked, it presented a reduction in the content of cholesterol and an increase.
Necessary to make a selection, before starting the tests. Among the three, pineapple was chosen. The researcher then developed two food products: corn extrusion enriched with pineapple fiber, and beef burger with pineapple fiber and canola oil as partial fat replacements. Guided by professors Solange Guidolin Canniatti Brazaca and Carmem Josefina Contreras Castillo, from the Department of Agro Whatsapp Number List industry, Food and Nutrition at Esalq, the study was carried out in partnership with The Food Processing Center, Department of Food Science and Technology at the University of Nebraska-Lincoln ( U.S). “The food industry is interested in making healthier products available to consumers, such as those enriched with fiber or reduced in fat and cholesterol,” said Miriam. In this sense, the research presents the potential of pineapple by-product, a rich source of fiber. Fibras According to the researcher, with the tests it was possible to analyze which agro-industrial by-products still present substances with.
Properties and activities for the food industry and which can be used for a second application, resulting in economic gains and reduced environmental impact. “Pineapple, passion fruit and mango by-products have considerable fiber content, with emphasis on pineapple, which can be considered a promising ingredient, widely available and low cost”, she highlighted. In addition to the fibers found in by-products, when applied to beef burgers, as a fat substitute, pineapple promoted technological benefits after cooking. “It yields more, minimizes the reduction in the diameter of the product when cooked, retains more juiciness, and does not affect the color of the food”, explained Miriam. Regarding nutritional benefits, the researcher says that when compared to the product with conventional fat content, the hamburger with pineapple by-products and canola oil, presented a reduction in calories, a reduction in fat content and, after cooked, it presented a reduction in the content of cholesterol and an increase.