Aspectos nutricionais e sensoriais da redução do teor de gordura em preparações de carne bovina

FREIRE, Ana Cláudia Alves; HARADA, Camila Martins; da SILVA, Camila Mayara Oliveira; da CUNHA, Débora Cristina; FERREIRA, Eric Batista; LUCIA, Flávia Della
August 2012
Revista da Universidade Vale do Rio Verde;ago-dez2012, Vol. 10 Issue 2, p270
Academic Journal
Fats are essential to life and normal functioning of the body, but should be used sparingly, as excess, affect the appreciation of good food and contribute to the onset of disease. The aim of this study was to reduce the amount of added fats in preparation boiled beef, to improve their nutritional and sensory quality. The experiment was conducted in the laboratory of Dietetic Technique and Nutrition at the University of Alfenas. The test of acceptance by 9-point hedonic scale was carry out with 100 panelists for the preparation. The results were analyzed by analysis of variance (ANOVA regression analysis) and preference mapping external. The samples showed different concentrations of soybean oil (OS) compared to the raw food weight: 7.5%, 6%, 5.1%, 4.7% and 3.4%.There were significant differences for the analyzed attributes (appearance, aroma, taste, flavor oil, texture, overall impression), and for all of them observed that the greater the amount of oil used, the lower was the acceptance of the product. Therefore, it can be seen through this study it was possible a reduction of around 55% OS without changing the acceptability of the product. This result appears to be relevant as people need guidance on the use of ingredients in food preparation without compromising its acceptance, especially with regard to nutritional aspects related to the consumption of fats.


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