LIRA, C. C. S.; http://lattes.cnpq.br/2361338607045141; LIRA, Cora Caroline Silva.
Abstract:
The consumption of foods like pasta, kinds of butter or creams, derived from
oleaginous, are widely consumed by athletes and practitioners of physical
activities, due to their nutritional richness and functionality to the body. The
objective of the present work was to evaluate the oxidative stability in the shelf
life of a Baru paste (Dipteryx alata Vog.) added with goat protein Whey, and to
compare to a control paste added with Baru oil. Moreover, sensory analysis of
the two products was made to provide the perception of the people around
these products. The total phenolic composition and of the total antioxidant
activity was determined by iron reduction (FRAP) and free radical sequestration
techniques (ABTS). Sensory analysis was performed in a gym in a small town in
Brazil (Picuí-PB). Through these analyses, it was possible to observe that both
pastes had high total phenolic content, presenting good antioxidant activity and
that over the 15 days analyzed, this content increased in the control paste. As
for the ABTS method, Baru Paste added with goat protein whey had higher
activity over the 15 days. The FRAP method showed that the control paste had
higher activity over the 15 days. Finally, regarding the oxidative content, the
added goat whey protein Baru paste during the 15 days showed to increase the
oxidation power. As for the sensory analysis, the added goat whey protein Baru
paste had greater acceptance as well as better purchase intention. Thus, it can
be observed that the consumption of a product based on Baru oleaginous,
added with goat whey protein, is rich in natural antioxidants, safe as to oxidative
stability, according to the shelf life analyzed, and possibly it is a product viable
to the market.
