Avaliação da estabilidade físico-química da mistura em pó para preparo de omelete durante a estocagem e aceitação sensorial do produto

Abstract

The powder mixture for preparing omelet is a dehydrated version of the conventional product with raw eggs. It is a versatile product for consumers as it is a multifunctional, practical, tasty and highly nutritious product. Based on this context, the present study consisted of evaluating the physicochemical characteristic of the powder mixture for the preparation of an omelet over 120 days of storage and sensory acceptance of the omelet prepared in two formulations without (T1) and with pieces of dehydrated carrot (T2) donated by the Apetitoso Alimentos company. The physicochemical characterization consisted of determining the moisture, water activity, pH over 120 days, while the content of total dry matter, lipids, protein and ash occurred in the initial and final time. The results showed that the proximal composition of the powder mixture did not change over the storage time. On the other hand, there was an increase in water activity for both treatments until 60 days of storage and pH reduction at 120 days. The tasters were unable to identify changes in the appearance, color, flavor and global acceptance attributes between treatments, although these showed greater acceptance in the taste and texture of the omelet prepared with carrots. It is concluded that the powder mixture for the preparation of omelet showed good physical-chemical stability and acceptance.