Avaliação do potencial antioxidante da farinha dos grãos de algaroba em hambúrguer bovino.

Abstract

The objective was to obtain a flour from the mesquite (Prosopis juliflora Sw. DC) seeds through a convective drying at temperatures of 50, 60 and 70 ° C, choose the flour with the best characteristics for application in hamburgers and evaluate the antioxidant potential used in different concentrations (0, 2, 4 and 6%) in the product during storage for 60 days. In natura seeds and flours were characterized in terms of chemical, physical, physical-chemical, morphological and functional aspects and the flour with the best profile was chosen to be used in hamburger formulations. The antioxidant activity of the flours was determined by the methods of DPPH, FRAP, ABTS and the total phenolic compounds (TPC) were identified by liquid chromatography. Beef was used as a basis for determining the percentages of the other ingredients added to the dough. The physical, chemical and physicalchemical characteristics were evaluated during the 60 days of storage. The hamburgers were subjected to periodic evaluation every 30 days (0, 30 and 60) to evaluate the hamburgers' behavior, stability and lipid and protein oxidation during storage and the influence of the addition of flour over the shelf life of the hamburgers. products. The mesquite seed showed good percentages of protein, lipids and dietary fiber. In the characterization of flours, with the exception of ash, all other variables showed a significant effect (P <0.05) for the different drying conditions. The peak of maximum viscosity was observed in the flours obtained at 50 and 60 ° C, with evidence in the images obtained in the micrograph. The antioxidant activity and CFT showed a significant effect (P <0.05) in relation to the drying temperature. The results of the antioxidant activity obtained by the DPPH, FRAP, ABTS and CFT methods showed the best values at a temperature of 60 ºC. Some phenolic compounds showed a statistical difference with increasing drying temperature. The FGA obtained with the dehydrated grains at 60ºC presented the best physical, physical-chemical and technological conditions for use in hamburgers. The analyzes of protein, lipids, carbohydrates, VET, pH, lipid oxidation, protein oxidation, L *, a * and b * showed a significant effect (P <0.05) for the interaction between FGA and storage. In the 30-day storage, the best behaviors of the evaluated variables were observed. The added concentrations of FGA were not efficient to delay the lipid and protein oxidations during the storage for 60 days of the hamburgers, presenting values higher than those obtained for the formulation with 0% addition.