Uso do grão de bico (Cicer arietinum L.) para elaboração de produto vegetal análogo ao ovo

Abstract

Consumer patterns are constantly evolving, with a focus on transitioning to innovative options that prioritize the consumption of healthy and functional foods. Plant-based proteins and plant-based foods stand out for being rich in bioactive compounds, catering primarily to individuals with special dietary needs, such as those with intolerances. Concerns about allergies and dietary restrictions have led to the exclusion of many foods, such as chicken eggs, from various diets. Chickpeas emerge as a promising alternative, providing a complete protein source that is economically viable and low in allergenicity. This study aimed to develop a plant-based product, characterized as a prepared vegetable liquid (PLV), serving as an egg analog. The focus was on ensuring food safety, richness in bioactive compounds, practicality of use, and technological application. The research was structured into three stages, allowing flexibility for adjustments based on the obtained results. The first stage studied the influence of pH and freezing techniques on the technological, bioactive, and nutritional properties of chickpea cooking water (aquafaba). The second stage focused on the final formulation of the PLV, incorporating aquafaba, residual chickpea mass, coconut milk powder, and cassava starch. Product stability was evaluated over 60 days, emphasizing parameters such as color, rheology, and microbiological analysis. Additionally, sensory tests demonstrated the technological efficiency and sensory acceptance of the PLV, particularly in pancake formulations, where it outperformed the control (pancakes made with eggs) in aroma, flavor, overall acceptance, and purchase intent. The third stage introduced modifications to the chickpea cooking process, aiming to optimize protein content and enrich the product with bioactive compounds. The study concluded with a significant increase in polyphenol content attributed to ascorbic acid treatment and higher protein levels. This research underscores the growing relevance of plant proteins, with a focus on chickpeas, exploring their potential to replace allergenic protein sources. The development of PLV as an egg analog demonstrates innovation in providing safe, nutritious foods adapted to the contemporary needs and trends of consumers.