Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31815
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dc.contributor.authorBotella Martínez, Carmen María-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorFernández-López, Jose A.-
dc.contributor.authorAlvarez Perez, Jose Angel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T12:35:18Z-
dc.date.available2024-03-22T12:35:18Z-
dc.date.created2022-12-
dc.identifier.citationLWT - Food Science and Technology Volume 172, 30 December (2022)es_ES
dc.identifier.issn0023-6438-
dc.identifier.urihttps://hdl.handle.net/11000/31815-
dc.description.abstractfat source and, beetroot juice (fresh and commercial) as colorant ingredient and to assess their quality properties. Burgers with low fat content (<3%) and remarkable protein (18.6–19.5%) and dietary fiber content (14.5–16.2%) were obtained. The use of GE allows improving their lipid profile being PUFAs the main fraction (>57%, PUFA/SFA >4.5, n-6/n-3 < 4) with differences in the main fatty acid (>40%) depending on the GE used: α-linolenic in the case of chia-GE and linoleic when hemp-GE was used. The use of beetroot fresh juice allows to obtain burgers with a redness similar to that of traditional meat burgers (16–21), with higher betalains content (27–38 mg/100 g dw) but more susceptible to color changes during cooking than when commercial juice was used. Plant-based burgers suffer less cooking loss (14–17%) and dimensional changes (shrinkage 3–5% and not thickness increase) than reported for traditional meat burgers. According to the results of sensory evaluation, although all plant-based burgers were scored with a good overall acceptability, it could be enhanced by the ingredient optimization because each of the ingredients studied either improved or worsened the different attributes assessed.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent11es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPlant-based burgeres_ES
dc.subjectGelled emulsiones_ES
dc.subjectBeetroot juicees_ES
dc.subjectBetalainses_ES
dc.subjectLipid profilees_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleDevelopment of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristicses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2022.114193es_ES
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Artículos Tecnología Agroalimentaria


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