Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
Meat Sci. 2019 Jan;147:53-59. doi: 10.1016/j.meatsci.2018.08.010. Epub 2018 Aug 27.
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and 5.0 g of fiber/80 g burger portion. Results showed that the greater the addition of hydrated wheat fiber, the lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same (P > .05) sensory acceptance as the Control burgers (those without added fiber). Sandwiches comprised of burgers with 2.5 and 5.0 g fiber/80 g portion caused the same (P > .05) hunger satisfaction (satiety feeling) as those comprised of Control burgers for up to 3 h after consumption. Burgers containing 3.75 g fiber/80 g burger may represent an interesting alternative for people who want to reduce caloric intake and/or increase the proportion of insoluble fiber in their diet.
本研究旨在评估不同水平的水合小麦纤维替代牛肉汉堡中的肉和脂肪对技术特性、感官接受度和饥饿感满足度的影响。不同水平的水合小麦纤维（1g 纤维：6g 水）分别为 0、1.25、2.5、3.75 和 5.0g 纤维/80g 汉堡。结果表明，添加的水合小麦纤维越多，蛋白质（P<.0001）和脂质（P=.0006）含量越低，因此热量值越低。每份 80g 汉堡中添加高达 3.75g 纤维的汉堡与对照汉堡（未添加纤维的汉堡）具有相同的感官接受度（P>.05）。每份 80g 汉堡中添加 2.5 和 5.0g 纤维的汉堡与对照汉堡制成的三明治在食用后 3 小时内引起相同的（P>.05）饥饿感（饱腹感）。每份 80g 汉堡中含有 3.75g 纤维的汉堡可能是那些想要减少热量摄入和/或增加饮食中不溶性纤维比例的人的一个有趣选择。
