SEGUNDO, J. F. L.; http://lattes.cnpq.br/0606564118161858; LIMA SEGUNDO, Jair Francisco de.
Abstract:
Constantly rising, the number of people adept at veganism imposes on the market
diversified food alternatives, so it is of great importance the development
of foods with formulations aimed at replacing animal flesh with that of
vegetable origin. Thus, the use of jackfruit as a basis for making a hamburger
it can be shown as food and socioeconomic potential. The objective was to elaborate and carry out
physical-chemical, microbiological, sensory and yield analysis with jackfruit hamburgers added with a mix of fruit seed flours and a leaf kale
Were
jackfruit,, immature. After sanitizing and sanitizing, part of the
of the fruits was heat treated in the oven for later separation of the pulp and seed, which
was frozen and made into flour, respectively, as well as in the fresh portion. Then, after elaboration, the two hamburger formulations were subjected to analysis
above, and in the sensory evaluation the samples were submitted to a thermal process
Thus, 60 tasters performed acceptance tests on a 9-point hedonic scale and
buy intention. At the end of the research, the product showed no physical-chemical differences, showed good microbiological characteristics and obtained good sensory acceptance for the sample.
HV01, showing the potential to be a good collaboration with the food industry,
thus offering a more marketing option for the growing number of individuals
vegan.
