Desenvolvimento de massa alimentícia fresca tipo talharim adicionada de extratos de jabuticaba (Plinia cauliflora)

Abstract

The jabuticaba is a native fruit arising from various regions of Brazil, which in its flavor and nutritional value is well appreciated having assured sale, however, to be quite perishable, their marketing is not widespread. The bioactive compounds are also part of its composition, making use of the whole fruit or its waste (bark) into new products to contribute through their potentially beneficial and functional properties. Thus many studies dealing with the incorporation of alternative raw materials into new products as well as the use of extracts of jabuticaba the various classes of foods. Under this assumption one of the foods with wide versatility, consumption in all age ranges and low cost, stand out pasta, which are the daily lives of many Brazilians. Based on this, the aim was to develop fresh noodle added of jabuticaba extracts and evaluate bioactive compounds and coloring. The study was conducted by means of physico-chemical and microbiological analyzes of jabuticaba extracts as well as the analysis of bioactive compounds (total phenolics and anthocyanins) and antioxidant activity. From the extracts were prepared formulations for fresh noodle 20, 30 and 40% jabuticaba (whole fruit and peel), were selected through the analysis of phenolic compounds. From this was realizes analyzes the fresh noodle with 40% extract (whole fruit and peel), with and without addition of antioxidant, and the fresh noodle was added extracts of whole fruit (with and without antioxidant) that obtained the best results for bioactive compounds and antioxidant activity. Quality parameters were evaluated as fresh noodle showed appropriate through income and little loss of solids. Later were realized microbiological analyzes confirming the safety of the product, which was evaluated by sensory acceptance and purchase intent test, with the greatest acceptance and purchase intent of the added fresh noodle of the whole fruit extracts with antioxidant. the development of freshnoodle has met the objectives by maintaining the color and carrierof the bioactive compounds, although these have been lost in small quantities due to processing, storage and cooking.