CAVALCANTE, A. M. M.; http://lattes.cnpq.br/1157107950156116; CAVALCANTE, Atacy Maciel de Melo.
Resumo:
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.