Estruturado misto de banana e maracujá: alternativa para a alimentação escolar

Abstract

The Baturité Massif of stands out in the production and varieties of tropical fruits. Part of this production is intended for school feeding, but due to the supply and lack of adequate facilities in schools there are large losses, necessitating alternatives to reduce them and increase durability, maintaining nutritional and sensorial characteristics. The objective of the study was to develop structured banana mixed with passion fruit and to evaluate the influence of hydrocolloids gellan, carrageenan kappa and vegetable gelatine on the sensorial, physical-chemical and microbiological properties, retention of minerals, bioactive compounds and antioxidant activity. The structured formulations were elaborated from the combination of banana and passion fruit pulps and hydrocolloids: low acylation gellan gum isolated (LA100/ HA0) or combined with high acylation (LA75/ HA25), kappa carrageenan (K100), and vegetable gelatin (GV100). Microbiological, sensorial, physical-chemical (Brix, Acidity, pH, color, syneresis and texture), bioaccessibility of minerals, bioactive compounds and antioxidant activity were performed. The results showed that the structured ones were, in general, very similar. In physical-chemical analysis only the pH in the GV100 formulation varied, presenting a significant difference to 5% of the others. Syneresis was observed in all samples and percentages varied between 3,12% (LA100/ HA0) and 14,96% (GV100). The hydrocolloids influenced the texture profile, where the highest values for elasticity were observed in the sample LA100/ HA0 (1.0), and, for cohesiveness (0.44) and adhesiveness (-243.03N/s) in K100. It was also observed influence on the retention and bioaccessibility of minerals, bioactive compounds and antioxidant activity, with the highest percentages being bioaccessible for potassium (78,4%), manganese (29,23%), ascorbic acid (97,46%), polyphenols 33,28%) and antioxidant activity (44%) observed in the GV100 formulation; zinc (37,63%) and copper (47,88%) in LA75/ HA25; magnesium (25,08%) and iron (14,28%) in K100 and calcium (10,71%) in LA100/ HA0. In microbiological parameters the pulps and structured were in compliance, with absence of Salmonella and values <3 NMP/g for Coliforms at 35º and 45ºC. Sensorially, all formulations were well accepted by the tasters, with acceptability > 70%. Therefore, it is believed that besides the incorporation in the school menu, the structured ones presented characteristics favorable to its development intending at the market of tropical fruit products.