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Biology and Life Sciences Forum
Volume 26
Issue 1
10.3390/Foods2023-15039
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Proceeding Paper

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

by
Heiner Guzmán
1,
Alex Y. Llatas
1,
Hubert Arteaga
1,
Erick Saldaña
2,
Fernando Tello
3 and
Juan D. Rios-Mera
1,*
1
Instituto de Investigación de Ciencia y Tecnología de Alimentos, Universidad Nacional de Jaén, Carretera Jaén-San Ignacio, km 24-Sector Yanuyacu, Jaén 06800, Peru
2
Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
3
Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Calle San Marcos 185, Maynas 16001, Peru
*
Author to whom correspondence should be addressed.
†
Presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/.
Biol. Life Sci. Forum 2023, 26(1), 78; https://doi.org/10.3390/Foods2023-15039
Published: 14 October 2023
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
Versions Notes

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.
Keywords: animal fat; Amazon fruits; instrumental texture; TBARS animal fat; Amazon fruits; instrumental texture; TBARS

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MDPI and ACS Style

Guzmán, H.; Llatas, A.Y.; Arteaga, H.; Saldaña, E.; Tello, F.; Rios-Mera, J.D. Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties. Biol. Life Sci. Forum 2023, 26, 78. https://doi.org/10.3390/Foods2023-15039

AMA Style

Guzmán H, Llatas AY, Arteaga H, Saldaña E, Tello F, Rios-Mera JD. Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties. Biology and Life Sciences Forum. 2023; 26(1):78. https://doi.org/10.3390/Foods2023-15039

Chicago/Turabian Style

Guzmán, Heiner, Alex Y. Llatas, Hubert Arteaga, Erick Saldaña, Fernando Tello, and Juan D. Rios-Mera. 2023. "Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties" Biology and Life Sciences Forum 26, no. 1: 78. https://doi.org/10.3390/Foods2023-15039

APA Style

Guzmán, H., Llatas, A. Y., Arteaga, H., Saldaña, E., Tello, F., & Rios-Mera, J. D. (2023). Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties. Biology and Life Sciences Forum, 26(1), 78. https://doi.org/10.3390/Foods2023-15039

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