Sensory and objective color evaluation of frozen burgers formulated with golden flaxseed and its byproducts

Abstract

This study aimed at elaborating burgers by adding golden flaxseed oil, flour and seed, and to evaluate the sensory characteristics and the objective color during the period of 90 day of frozen storage at -18 .C. The hamburgers were prepared with 5.0 % of oil, flour or seed, and also the control formulation. Lower scores for flavor (day 0) and for aroma (day 60) were observed in the burger formulations containing oil. The highest lightness was detected in formulations made with oil, and the lowest was found in the control formulation. In general, the lowest red contents and the highest yellow ones were observed after adding the golden flaxseed and its byproducts. The addition of 5.0 % golden flaxseed and its byproducts resulted in burgers showing the good sensory acceptance by consumers, during the 90 days of frozen storage; however, color changes were observed in the products.