Souza Aloisio H P, Gohara Aline K, Rotta Eliza M, Chaves Marcia A, Silva Claudia M, Dias Lucia F, Gomes Sandra T M, Souza Nilson E, Matsushita Makoto
Center of Agricultural Sciences, State University of Maringa, Av. Colombo, 5790, CEP 87020-900, Maringa, PR, Brazil.
J Sci Food Agric. 2015 Mar 30;95(5):928-35. doi: 10.1002/jsfa.6764. Epub 2014 Jul 4.
Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chia's by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers.
The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point.
The addition of chia's by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food.
汉堡是一种以肉类为基础的食品，易于制备且广泛消费。它可以使用不同的成分进行强化，例如富含ω-3的奇亚籽副产品。化学计量学是评估成分对食品组成影响的一个非常有趣的工具。进行了一个完整的2(2)析因设计（两个因素，每个因素两个水平，有重复），以研究以下因素的影响：(1) 组织化大豆蛋白（TSP）的浓度，以及(2) 部分脱脂奇亚籽粉（CFPD）的浓度，其作为汉堡中牛肉和猪肉脂肪混合物的部分替代品。
采用近似成分、脂质氧化、脂肪酸总和、比率及营养指标的结果来建立统计模型。TSP和CFPD因素具有显著性，其增加的值有助于改善脂肪酸、粗蛋白和灰分的组成。主成分分析区分了奇亚籽含量较高的样品。在可取性分析中，TSP和CFPD的最高水平被描述为最佳区域，无需再进行其他实验点。
添加奇亚籽副产品是增加α-亚麻酸含量并获得营养均衡食品的一种替代方法。
