Análogo de quibe à base de fibra de caju, lentilha e macroalga (Kappaphycus alvarezii): produção, caracterização e estudo de estabilidade

Abstract

The rapid growth of the world's population has intensified the need to increase food production, putting greater pressure on natural resources and their better use. Consumers are more attentive to what they buy, showing greater concern for health, the environment and animal welfare, which has boosted the plant-based food market and resulted in the search for alternative plant ingredients to those of animal origin. The aim of this study was to produce, characterize and evaluate the sensory acceptance of a kibbeh analogue based on cashew fibre, lentils and macroalgae (Kappaphycus alvarezii) over 343 days stored at -18 °C. The characterization of the product in terms of its centesimal composition (moisture, lipids, proteins, ash, fibre, carbohydrates by difference, caloric value) was carried out at the first and last times of the stability study. The microbiological evaluation (Escherichia coli, Salmonella, Staphylococcus and Mesophilic Aerobes) was carried out during 6 stability study times, before each sensory evaluation. Overall acceptance and intention to buy were evaluated by 45-60 untrained tasters, using a 9-point hedonic scale (1-very much dislike to 9-very much like) and a 5-point scale (1- certainly would not buy to 5-certainly would buy), respectively. The product had an average centesimal composition of 70.02 % moisture, 1.41 % lipids, 3.92 % protein, 2.85 % ash, 7.75 % fiber and 21.82 % carbohydrates, as well as an average energy value of 115.55 kcal/100g of product. Over the study period, the product achieved an average overall acceptance rating of 6.7 (on a scale of 1 to 9), and 3.4 for purchase intention (on a scale of 1 to 5). The results indicated that the product can be stored frozen for 343 days without major changes to its physicochemical, microbiological and sensory characteristics. Therefore, the analog has market potential, with new possibilities for the use of cashew fiber and the promising use of macroalgae and alternative proteins in plant-based products.