Desenvolvimento de formulações funcionais utilizando resíduo agroindustrial do maracujá amarelo como adjuvante no tratamento de doenças crônicas não transmissíveis (DCNTs).

Abstract

Chronic non-communicable diseases (NCDs) are a global health problem and a threat to human health and development. Several diseases are on the list of NCDs, highlighting cardiovascular diseases, obesity and diabetes. Chronic diseases develop due to an unruly lifestyle and inadequate nutrition. Food has been configured as the main factor in the prevention and control of NCDs through the consumption of functional foods. Specifically, soluble fibers act in glycemic control, improving glucose sensitivity and controlling cholesterol. The study aimed to develop functional formulations, preparing recipes from bakery products added to the agro-industrial residue (flour) of the passion fruit peel in different proportions, verifying the microbiological quality, checking the amount of fiber available in each formulation and analyzing the sensory characteristics of each product. The research developed cookies, brownies and salt buns, of each type, a standard sample and two samples with passion fruit peel flour in different proportions. The microbiological analyzes proved that for the three samples of cookies, there was no growth of Salmonella ssp., there was no growth of CFU/g of positive Staphylococcus coagulase and thermotolerant coliforms (45°C), the growth of CFU/g was found to be within regulatory standards. Brownies and salt buns were analyzed for Salmonella ssp. noting in all samples the absence of growth and thermotolerant coliforms (45°C), the growth of CFU/g remained within the favorable standards allowed by law. The analysis of the nutritional composition of the cookie samples showed that as FCM is added to the recipe, the energy value per serving is reduced and the fiber content increases by 1g per serving for each sample. The samples of Brownies analyzed showed that, regardless of the percentage of FCM added to the recipe, there is no significant caloric reduction in the samples and the amount of fiber is similar in products with added FCM, reaching 8% of the recommended daily value. The salt breads produced evidenced in their composition the reduction of the caloric value per portion and with the percentage increase of the FCM, the quantity in grams of fibers doubles in the elaborated products. Regarding the sensory quality, the cookies showed differences only in the variables of Flavor, global evaluation and purchase intention. In terms of taste and global evaluation, the statistical results were similar, the standard cookies and 10%FCM obtained better results with a hedonic mean of 8.0 and the 20%FCM cookie obtained a score of 7.0. In the purchase intent variable, the average of the standard cookie was higher (5.0) than the 10% and 20% FCM cookies (4.0). The sensory analysis of the breads only showed statistical significance for the appearance variable. The 5% and 10% FCM breads obtained a score of 8.0 and the standard bread showed a slightly higher result and for the other variables the products had moderate acceptance. The sensory evaluation of the brownies produced, for the variables linked to the organoleptic characteristics, did not show statistical significance, however, for the item of purchase intention, the three samples of brownies obtained an average close to 5.0, however, the standard sample concentrates more observations above the mean, showing little statistical variation. This research presents satisfactory results, showing nutritional improvement of foods modified with the agro-industrial residue of passion fruit peel, improving and maintaining the population's acceptance of the various preparations.