<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082021000100015</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v23n1a02</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa]]></article-title>
<article-title xml:lang="en"><![CDATA[The Development of Hamburger Meat Made with Chicken Breast, Added Fiber and Reduced Fat]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Muriel]]></surname>
<given-names><![CDATA[Luz Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benítez-Sepúlveda]]></surname>
<given-names><![CDATA[Estefanía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velásquez-Henao]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaramillo-Yepes]]></surname>
<given-names><![CDATA[Faiber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad CES Facultad de Ciencias de la Nutrición y los Alimentos ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad CES Facultad de Ciencias de la Nutrición y los Alimentos ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad CES Facultad de Ciencias de la Nutrición y los Alimentos ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad CES Facultad de Ciencias de la Nutrición y los Alimentos ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<fpage>15</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082021000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082021000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082021000100015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: la asociación del alto consumo de carnes rojas procesadas con el cáncer colorrectal hace que los consumidores empiecen a demandar productos cárnicos con un perfil nutricional mejorado.  Objetivo: diseñar una carne de hamburguesa comercializable, a base de pechuga de pollo, fuente de fibra y baja en grasa con buena aceptación por los consumidores.  Materiales y métodos: con base en una formulación estándar de hamburguesa, se hicieron tres formulaciones con adición de fibra como reemplazante de grasa: F1 contenía fibra de cidra (Sechium edule); F2, de zanahoria (Daucus carota); y F3, de inulina. Se calculó la composición nutricional teórica y se realizó una prueba de aceptación por consumidores con una escala de nueve puntos.  Resultados: la formulación más aceptada y con mayor contenido de fibra fue la que contenía inulina, con un puntaje de 7,7±1,4 y diferencias significativas, según la prueba T3 de Dunett, con las formulaciones F2 (p=0,001) y F1 (p=0,000), cuyos promedios de aceptación fueron similares: 6,0±2,5 puntos para F2 y 5,9±2,2 para F1 (p=0,931). Las formulaciones con fibra contenían menos grasa y calorías que la formulación control.  Conclusión: es posible lograr derivados cárnicos con reducción del contenido de grasa y aporte de fibra sensorialmente aceptados.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles.  Objective: To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers.  Materials and Methods: Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points.  Results: The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation.  Conclusion: It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[productos de la carne]]></kwd>
<kwd lng="es"><![CDATA[difusión de innovación]]></kwd>
<kwd lng="es"><![CDATA[inulina]]></kwd>
<kwd lng="es"><![CDATA[Daucus carota]]></kwd>
<kwd lng="es"><![CDATA[Sechium edule]]></kwd>
<kwd lng="en"><![CDATA[Functional food]]></kwd>
<kwd lng="en"><![CDATA[dietary fiber]]></kwd>
<kwd lng="en"><![CDATA[meat products]]></kwd>
<kwd lng="en"><![CDATA[diffusion of innovation]]></kwd>
<kwd lng="en"><![CDATA[inulin]]></kwd>
<kwd lng="en"><![CDATA[Daucus carota]]></kwd>
<kwd lng="en"><![CDATA[Sechium edule]]></kwd>
</kwd-group>
</article-meta>
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