Elaboração e caracterização de hambúrguer bovino com farelo de arroz desengordurado e reduzido teor de sódio

Abstract

The rice (Oryza sativa L.) is characterized by its nutritional weight, having rice bran as byproduct, from its polishing. The RB is a source of protein, fibers and antioxidant compounds, ideal as a replacement of soy protein, also having emulsifying power, but it’s underutilized. Sodium reduction in foods is a trend in food industry because the excessive consumption causes health problems, being the mix of spices used as a viable solution, for it gives the food pleasant smells, attractive colors and enhance flavors. In this context, this study aimed to develop beef hamburguers with reduced sodium content and replacement of textured soy protein (TSP) for deffated rice bran (DRB), characterizing them in relation to physico-chemical and sensory parameters. The ingredients to prepare the hamburgers were obtained in local trade in the municipality of Itaqui/RS. These were weighted and homogenized to form the ingredients: C (4,00% TSP + 0,71% salt + 1,3% chimichurri); F1 (3,00% TSP + 1,00% DRB + 0,41% salt + 1,6% chimichurri); F2 (2,00% TSP + 2,00% DRB + 0,26% salt + 1,75 chimichurri); F3 (4,00% DRB + 2,01% chimichurri). These were weighed into portions of approximately 70 g, followed by freezing at -18°C. Measurements of shrinkage, loss of water, pH, chemical composition, water activity (Aw), color and sensory analysis were performed in hamburgers. The results demonstrate that the DRB has higher concentration of moisture, ash, lipids, fibers, Aw and pH than TSP, indicating that nutritional levels in DRB classify it as a raw material to incorporation into food. The amount of protein in the hamburgers showed that the Control (C) differed from the formulations F1 and F2, which may be be related to the amount of TSP that is source of vegetable protein, being the results in accordance to legislation, as well as lipid values in hamburgers For fiber values and Aw as shown in DRB and TSP the hamburgers with higher addition of DRB, obtained higher fiber levels. In relation to the ash no significant difference between samples was observed, as well as the percentage of shrinkage, loss of water and analysis of color. The marks awarded to the acceptance test (4 and 7 in the hedonic scale) corresponded to slightly disliked/liked moderately. To purchase intent the values (3 and 4) corresponded to possibly not buy/possibly buy. It was possible to prepare beef hamburgers with reduced sodium content and replacement of TSP by DRB, through physical-chemical analysis was possible to verified that the use of DRB showed protein and lipids values within the range established by legislation, as well as enabled the increase of fiber values. Due to this, the present study enabled the use of rice byproduct and chimichurri in food products, adding value to the product with advantages to the industry and to consumer health.