Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute / Elaboração de maionese contendo farinha de feijão crioulo como substituto parcial da gema de ovo

ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.

RESUMO: A maionese é um dos molhos mais consumidos no mundo e o feijão apresenta ótimas propriedades funcionais tecnológicas. Com isso, o feijão pode ser usado na produção de maionese como substituto parcial da gema de ovo diminuindo o teor de colesterol, perdas pós colheita e agregando valor nutricional a maionese. Este estudo avaliou o efeito da substituição parcial da gema de ovo pela farinha de feijão crioulo (FFC) sobre os parâmetros de reologia, composição química e fisica da maionese. Foram desenvolvidas quatro formulações de maionese: T1 (Padrão), 100% de gema de ovo (GO); T2, 75% GO e 25% FFC; T3, 50% GO e 50% FFC; T4, 25% GO e 75% FFC. A substituição parcial da GO pela FFC aumentou o teor proteíco, diminuiu o conteúdo de lipídios e colesterol. A maionese obtida continuou exibindo comportamento pseudoplástico, sendo uma característica do fluido não newtoniano. A atividade de água das maioneses não foi alterada com a substituição parcial da gema de ovo e o pH diminuiu ao longo do armazenamento. A substituição da GO pode ser realizada em quantidades de até 50% sem prejuízo das maioneses, a formulação com 50% de substituição apresentou a melhor viscosidade e se manteve estável, semelhante à maionese padrão.

Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products.

The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC50 value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, oxidative, and sensory characteristics of the sausages was evaluated during the refrigerated storage (28 days). EMF presented an effective antioxidant activity, with no major changes on pH, aw, and color parameters. In addition, the sensory quality of the product was not affected by the addition of up to 2% EMF. Therefore, EMF has great potential to be used as a natural antioxidant in meat products.

Avaliação in vivo da qualidade proteica dehambúrguer com fibras alimentares / In vivo evaluation biological of protein quality of hamburgerscontaining fibers

O presente estudo objetivou avaliar a qualidade proteica de hambúrgueres elaborados com quitosana e farinha de linhaçadourada desengordurada, por meio da resposta biológica em ratos. Foram utilizados ratos machos Wistar, alimentados porum período de 28 dias com as seguintes dietas experimentais: dieta aproteica, dieta com caseína e dietas-testes, onde acaseína foi substituída por farinha de hambúrguer tradicional (HT), farinha de hambúrguer com quitosana (HQ) e farinhade hambúrguer com farinha de linhaça dourada desengordurada (HLD). Foram avaliados o ganho de peso, o consumoalimentar, a quantidade de proteína ingerida, o coeficiente de qualidade proteica (PER), a razão protéica líquida (NPR) e adigestibilidade verdadeira (DV) dos animais alimentados com diferentes tipos de farinhas de hambúrguer. O ganho de pesofoi maior no grupo HT. O PER variou de 2,33 (caseína) a 1,94 (HQ) e o NPR de 2,65 (caseína) a 2,22 (HQ). A DV para asfarinhas de hambúrguer foram menores que 90%. Verificou-se que os hambúrgueres com fibras oferecidos aos animais emforma de farinhas apresentaram menor eficiência em relação a caseína. Entretanto possuem uma boa qualidade proteica,fato que possibilita a inclusão dos mesmos em dietas de indivíduos sadios.

This study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted throughbiological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein dietand diets diet with casein-tests where casein was replaced by traditional burger meal (HT), burger meal with chitosan (HQ)and burger meal with golden defatted flaxseed meal (HLD). Weight gain was evaluated, food consumption, the amountof protein intake, the protein quality ratio (PER), Net protein ratio (NPR) and true digestibility (DV) of the animals fed withdifferent types of flour burger . Weight gain was higher in the HT group. The PER ranged from 2.33 (casein) to 1,94 (HQ)and the NPR 2,65 (casein) to 2,22 (HQ). The DV for hamburger meal was lower than 90%. It was found that the burgerswith fibers offered to animals in the form of flour showed lower efficiency compared to casein. However they have a goodprotein quality, a fact that allows their inclusion in diets of healthy individuals.