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2 results on '"Llatas, Alex Y."'

1. Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Author

Llatas, Alex Y., primary, Guzmán, Heiner, additional, Tello, Fernando, additional, Ruiz, Roger, additional, Vásquez, Jessy, additional, Chiroque, Grisel, additional, Mayta-Hancco, Jhony, additional, Cruzado-Bravo, Melina L. M., additional, Arteaga, Hubert, additional, Saldaña, Erick, additional, and Rios-Mera, Juan D., additional

Published
2024
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2. Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties †.

Author

Guzmán, Heiner, Llatas, Alex Y., Arteaga, Hubert, Saldaña, Erick, Tello, Fernando, and Rios-Mera, Juan D.

Subjects
*FAT substitutes, *HAMBURGERS, *FLOUR, *FRUIT, *PEACH, *FAT
Abstract

This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burgers made with PP peel flour stood out for having low values of lipid oxidation in the two levels of fat substitution (0.14–0.23 malondialdehyde/kg) (p < 0.05). PP fruit has the potential to be utilized as a new ingredient in burgers, but future studies are needed regarding detailed sensory trials and consumer acceptance. [ABSTRACT FROM AUTHOR]

Published
2023
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