Elaboração e caracterização de pasta de baru (Dipteryx alata Vog.) adicionada de soro de leite caprino: análise sensorial, física, físico-química e microbiológica.

Abstract

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.