EFFECT OF TREATMENT IN MICROWAVE OVEN IN THE HAMBURGER TEXTURE

Authors

  • MARICÊ NOGUEIRA DE OLIVEIRA STABILE Universidade de São Paulo
  • RENATO BARUFFALDI
  • REYNALDO NACCO
  • WALTÊNIO BECKERS

DOI:

https://doi.org/10.5380/cep.v10i1.14386

Keywords:

HAMBURGUER - ANÁLISE DO PERFIL DE TEXTURA, TRATAMENTO EM FORNO DE MICROONDAS. HAMBURGER - TEXTURE PROFILE ANALYSIS, MICROWAVE OVEN-TREATMENTE.

Abstract

Five formulations of hamburger were prepared with the variables being a function of the components: sodium nitrate, sodium nitrite and soy protein late. Two samples from the market were analysed too. The after treatment in microwave oven the samples were submitted to texture profile analysis. Any addition to the formulation affect the hardness and the gumminess. The elasticity is not affected by the formulation and microwave treatment. Addition of soy protein decreases the gumminess and the chewiness the formulation can get better by the addition of nitrite/nitrate.

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How to Cite

OLIVEIRA STABILE, M. N. D., BARUFFALDI, R., NACCO, R., & BECKERS, W. (1992). EFFECT OF TREATMENT IN MICROWAVE OVEN IN THE HAMBURGER TEXTURE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 10(1). https://doi.org/10.5380/cep.v10i1.14386

Issue

Vol. 10 No. 1 (1992)

Section

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.