SOUSA, J. T. A.; ALVES DE SOUSA, JOSÉ THIAGO.; DE SOUSA, JOSÉ THIAGO ALVES.; http://lattes.cnpq.br/8062913385007952; SOUSA, José Thiago Alves de.
Resumo:
The biodiversity of the Brazilian Cerrado is known to have several exotic plant species
that remain with their untapped nutritional and economic value. Baru almond (Dipteryx
alata Vog.) Is characterized as an oilseed present in this biome that has been
increasingly studied for its great nutritional potential, sensory characteristics and
economic role. Goat whey is a by-product resulting from the precipitation of milk fats
and casein during cheese making. It has been arousing the interest of several scholars
due to its nutritional, functional and economic potential. It has a high nutritional value
due to proteins with high content of essential amino acids. In this sense, the aim of this
study was to elaborate and evaluate the physical, physicochemical, microbiological and
sensorial characteristics of the baru paste added with goat whey. For this purpose, two
formulations of baru paste were elaborated, being: F1 added of baru almond oil and F2
added of goat whey. Both samples were submitted to physicochemical, microbiological
analysis (under storage at times 0 and 15 days at refrigeration temperature [5 ° C]) and
sensory analysis. Given the results, it was possible to observe satisfactory
microbiological characteristics, showing that during the process of elaboration of the
pastes, the techniques were well applied and that the quality control during the entire
shelf life was guaranteed. In physicochemical terms a product with high protein and
lipid contents was shown. It was also found that in the sensory analysis, even the baru
almond being little known and consumed in our region, the pastes had good grades, and
the formulation of baru paste added with goat whey (F2) obtained greater acceptability
in most attributes, proving to be preferred by the survey tasters when compared to (F1)
added oil baru paste. Given this, it appears that baru pastes have satisfactory nutritional
characteristics, proving to be a great alternative to compose the food of people,
especially those seeking a nutrient input in the performance of physical activities.