Rosane Teresinha Heck, Jordana Limada Rosa, Raquel Guidetti Vendruscolo, Alexandre José Cichoski, Adriana Dillenburg Meinhart, Alexandre Lorini, Bruna Trindade Paim, Vanessa Galli, Silvino Sasso Robalo, Bibiana Alves dos Santos, Luis Fernando Vilanide Pellegrin, Cristiano Ragagninde Menezes, Roger Wagner, Paulo Cezar Bastianello Campagnol
Abstract
A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g−1) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers.
https://doi.org/10.1016/j.meatsci.2021.108534