Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content

Table 6: Analysis of yield and shrinkage of reduced sodium chicken meat burgers formulated with passion fruit peel flour and green banana biomass flour.

Hamburger	Cooking yield (%)	Percent Shrinkage (%)
F1	81 ± 1^b	38 ±2^a
F2	84 ± 1^ab	4 ± 2^c
F3	88 ± 1^a	6.7 ± 0.2^c
F4	87 ± 2^a	3.5 ± 0.1^b

* F1, F2, F3, F4 - Standard hamburger, hamburger made with green banana biomass flour, hamburger made with passion fruit peel flour and hamburger made with flour mix respectively. ** Averages followed by the same letter, in the same column, do not differ statistically (p≤0,05), by Tukey test.