Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18 / Geleia de umbu (S. tuberosa) enriquecido com proteínas pela adição de Spirulina sp. LEB-18

• Autor(a) principal: Falcão, Jéssica Santiago
• Data de Publicação: 2020
• Outros Autores: Sobral, Tales Santos, Cruz, Larissa Farias da Silva, Philadelpho, Biane Oliveira, dos Santos, Johnnie Elton Machado, Costa, Jorge Alberto Vieira, Druzian, Janice Izabel, Ferreira, Ederlan de Souza
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/9428
• topic: Umbu product. Physicochemical properties. Enrichment nutritional. Sensory acceptance.; Umbu product. Physicochemical properties. Enrichment nutritional. Sensory acceptance.

We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58–0.61), pH (2.60–3.42), and total titratable acidity (14.59–22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66–16.79%) than in commercial formulations, but the energy value (332.91–358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136–232%) and total ash (96–235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.