Desenvolvimento de hambúrguer vegano adicionado da farinha de couve folha: avaliação físico-química, microbiológica e sensorial.

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.