Abstract
The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. Spirulina and Chlorella rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with Spirulina and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.
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Acknowledgements
This work was supported by FEDER INTERCONECTA (Grant number ITC-20151395). The authors would like to thank Algaenergy S.A. (Madrid, Spain) for the Chlorella and Spirulina seaweeds samples supplied for this research. José M. Lorenzo is member of the MARCARNE network, funded by CYTED (Ref. 116RT0503). Daniel Granato acknowledges CNPq for a productivity grant (Process 303188/2016-2).
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Parniakov, O., Toepfl, S., Barba, F.J. et al. Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti. J Food Sci Technol 55, 2552–2559 (2018). https://doi.org/10.1007/s13197-018-3175-1
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DOI: https://doi.org/10.1007/s13197-018-3175-1