de Melo Flávia Alexsandra B Rolim, Galvão Maria Brígida Fonseca, da Costa Antônio Félix, da Silva Carla Fabiana, Guerra Jenyffer Medeiros Campos, Stamford Thayza Christina Montenegro
Programa de Pós-graduação de Nutrição, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife CEP 50670-901, Brazil.
Laboratório de Microbiologia Aplicada-LaMAp, Centro de Ciências Médicas, Universidade Federal de Pernambuco, Av. Profª Morais Rego, 1235, Cidade Universitária, Recife CEP 50670-901, Brazil.
Foods. 2024 May 29;13(11):1702. doi: 10.3390/foods13111702.
The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds () added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (/) of PSF), and F10 (with the addition of 10% (/) of PSF). The respective results for burgers P, F5, and F10 were as follows (/): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.
南瓜籽的成分包括生物活性化合物、蛋白质、多不饱和脂肪酸和膳食纤维。因此，本研究的目的是开发并评估添加不同比例南瓜籽（）的牛肉汉堡的营养和质量标准。为了制作南瓜籽粉（PSF），先对南瓜籽进行消毒，然后在烤箱中干燥、粉碎并过筛。通过这种方式，制备了三种牛肉汉堡配方，分别命名为S（不添加PSF）、F5（添加5%（/）的PSF）和F10（添加10%（/）的PSF）。汉堡P、F5和F10的各自结果如下（/）：蛋白质17.61%、18.04%、19.86%；脂质12.19%、12.42%、14.55%；灰分1.77%、1.86%、1.94%；纤维0%、0.88%、1.76%；酚类化合物39.55、82.93、90.30（mg/g）；以及总抗氧化能力11.09%、18.48%、24.45%。关于感官分析属性，品尝者给F10样品的评分低于7分。然而，标准样品和F5样品在所有参数上的结果都高于7分。为了确定保质期，设定了30天的过期日期。据观察，在工业化产品中添加PSF会因包含多不饱和脂肪、酚类化合物和膳食纤维而增加营养价值。
