Evaluation of the use of pequi pulp flour in breaded meat

• Autor(a) principal: Renata Nolasco Braga Souto
• Data de Publicação: 2020
• Outros Autores: Thalita Cordeiro Santos, Rafaela Pereira de Assis Barbosa, Gabriel Sthefano Lourenço Pereira, Elaine Erika Elizeu da Silva, Mariuze Loyanny Pereira Oliveira, Claudia Regina Vieira, Juliana Pinto de Lima
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: http://hdl.handle.net/1843/45253
• topic: Pequi; Farinhas como alimento; Polpa de frutas; Carne - Indústria

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.