Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/25795 |
Resumo: | The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents. |
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Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soupViabilidade de subproduto de pupunha, Spirulina platensis e espinafre para enriquecimento de sopa desidratadaBactris gasipaes; Spinacia oleracea; antioxidant activity; check-all-that-apply; fibers; functional foodsBactris gasipaes; Spinacia oleracea; atividade antioxidante; check-all-that-apply; fibras; alimentos funcionaisThe objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.O objetivo deste trabalho foi preparar formulações de sopa desidratada com farinha de subproduto de pupunha (SPP), Spirulina platensis ou espinafre, bem como avaliar sua composição por meio de métodos físicos, químicos, instrumentais e sensoriais. Foram preparadas quatro formulações: padrão, farinha de SPP, farinha de SPP e S. platensis, e farinha de SPP e espinafre. As amostras foram avaliadas quanto a composição aproximada, conteúdo de clorofila, compostos fenólicos totais, atividade antioxidante, cor, viscosidade, absorção de água e parâmetros microbiológicos. As características sensoriais foram analisadas pelo método “check-all-that-apply”. As sopas contendo espinafre ou S. platensis apresentaram os maiores teores de proteína de 3,3 e 4,6 g 100 g-1, respectivamente. As sopas preparadas com a microalga S. platensis tiveram os maiores teores de fibras, lipídios e antioxidantes. Foram observadas diferenças na cor e na viscosidade das sopas. A sopa desidratada padrão foi caracterizada como brilhante, cremosa, com sabor e fragmentos de tempero e cor amarelo-clara; a formulação com espinafre, como granulosa, com odor e sabor de ervas, fragmentos de tempero e cor verde-escura; e a com S. platensis, com sabor de ervas, fragmentos de tempero e cor verde-escura. As formulações preparadas estão de acordo com os padrões microbiológicos para alimentos estabelecidos pela legislação brasileira. A análise sensorial indicou novo nicho de mercado, e as sopas com SPP e S. platensis mostraram boa aceitabilidade. Farinha de pupunha, Spirulina platensis e espinafre são alternativas para o enriquecimento nutricional de sopas desidratadas com alto teor de proteínas, cinzas, fibras e antioxidantes.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes)Los, Paulo RicardoSimões, Deise Rosana SilvaLeone, Roberta de SouzaBolanho, Beatriz CervejeiraCardoso, TaísDanesi, Eliane Dalva Godoy2018-12-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/25795Pesquisa Agropecuaria Brasileira; v.53, n.11, nov. 2018; 1259-1267Pesquisa Agropecuária Brasileira; v.53, n.11, nov. 2018; 1259-12671678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/25795/14336Direitos autorais 2018 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2018-12-17T19:23:29Zoai:ojs.seer.sct.embrapa.br:article/25795Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2018-12-17T19:23:29Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup Viabilidade de subproduto de pupunha, Spirulina platensis e espinafre para enriquecimento de sopa desidratada |
title |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup |
spellingShingle |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup Los, Paulo Ricardo Bactris gasipaes; Spinacia oleracea; antioxidant activity; check-all-that-apply; fibers; functional foods Bactris gasipaes; Spinacia oleracea; atividade antioxidante; check-all-that-apply; fibras; alimentos funcionais |
title_short |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup |
title_full |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup |
title_fullStr |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup |
title_full_unstemmed |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup |
title_sort |
Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup |
author |
Los, Paulo Ricardo |
author_facet |
Los, Paulo Ricardo Simões, Deise Rosana Silva Leone, Roberta de Souza Bolanho, Beatriz Cervejeira Cardoso, Taís Danesi, Eliane Dalva Godoy |
author_role |
author |
author2 |
Simões, Deise Rosana Silva Leone, Roberta de Souza Bolanho, Beatriz Cervejeira Cardoso, Taís Danesi, Eliane Dalva Godoy |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) |
dc.contributor.author.fl_str_mv |
Los, Paulo Ricardo Simões, Deise Rosana Silva Leone, Roberta de Souza Bolanho, Beatriz Cervejeira Cardoso, Taís Danesi, Eliane Dalva Godoy |
dc.subject.por.fl_str_mv |
Bactris gasipaes; Spinacia oleracea; antioxidant activity; check-all-that-apply; fibers; functional foods Bactris gasipaes; Spinacia oleracea; atividade antioxidante; check-all-that-apply; fibras; alimentos funcionais |
topic |
Bactris gasipaes; Spinacia oleracea; antioxidant activity; check-all-that-apply; fibers; functional foods Bactris gasipaes; Spinacia oleracea; atividade antioxidante; check-all-that-apply; fibras; alimentos funcionais |
description |
The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-13 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/25795 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/25795 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/25795/14336 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2018 Pesquisa Agropecuária Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2018 Pesquisa Agropecuária Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.53, n.11, nov. 2018; 1259-1267 Pesquisa Agropecuária Brasileira; v.53, n.11, nov. 2018; 1259-1267 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416696014307328 |