Cristine da Silva Medeiros
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Cristine da Silva Medeiros has a total of 19 co-authors. Here are the top co-authors by number of shared publications:
- Viviani Ruffo de Oliveira
Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
3 shared publications Alessandro de Oliveira Rios
2 shared publicationsAmanda Soares Bandeira
2 shared publications- Rafaela Giuliana Hermelino Lima
Undergraduate Program in Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
2 shared publications - Sabrina Melo Evangelista
Postgraduate Program in Food, Nutrition, and Health, Faculty of Medicine, Federal University of Rio Grande do Sul (UFRGS), 2400 Ramiro Barcelos St., Porto Alegre 90035-003, Brazil
2 shared publications - Alessandro de Oliveira Rios
Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
1 shared publication
Latest Publications
- Open Access
Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives
The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.
Open AccessPlant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives
The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.