Desenvolvimento e caracterização de sopa de vegetais e carne à base de maracujá silvestre (Passiflora tenuifila Killip) submetida ao processo de esterilização

Abstract

Passion fruit Passiflora tenuifila is a non-commercial and wild species, popularly known as garlic - passion fruit, its use as an ingredient in soups contributes to diversification of the product and improvement in nutritional and functional properties. This study aimed to develop and characterize a formulation of soup of vegetables and meat, using as basis the functional species of wild passion fruit (Passiflora tenuifila Killip) and as a thickener flour of the yellow passion fruit peel (Passiflora edulis flavicarpa). The planning of the formulation was done, making up calculations of formulation on the components of chemical composition of the ingredients and their influence on the final composition of the soup. The sterilization process of the soup was conducted in a vertical autoclave, based on the value of F0 minimum of 8 minutes. In prepared soup, were determined physico-chemical analysis, chemical composition, calories and functional characteristics, such as analysis of bioactive compounds (total polyphenols and total antioxidant activity) and dietary fiber. Furthermore, it was made a commercial sterility testing and sensory evaluation of soup. In sensory evaluation, was check the effect of storage time on the bitter taste of soup (1, 19 and 37 days after the sterilization process) and its acceptance. The soup showed results consistent regarding their chemical composition, and between functional compounds showed a content of total dietary fiber of 3,88 g 100 g-1. The calories of the soup was 22,81 kcal 100 g-1. For the content of total polyphenol was found 103,43 mg gallic acid 100 g-1 and antioxidant activity of 4,09 uM Trolox g-1 (ABTS assay) and 9,98 uM g-1 ferrous sulphate (FRAP assay). In sensory evaluation, it was found that the storage time at room temperature did not affect the bitter taste of soup and the average score given by the judges in sensory acceptance was 3,02, corresponding to the term "not liked nor disliked" the scale used. The thermal treatment applied was efficient and the soup is up to the standards required by law and is considered as a commercially sterile product. Based on these results, it can be conclude that it is possible to prepare a formulation of soup of vegetables and meat with added passion fruit species (P. tenuifila and P. edulis), with a good nutritional quality and a source of natural antioxidants. The soup could be considered a functional food with a source of high dietary fiber.