Mortadela adicionada de fibras e com substituição parcial da gordura por carragena e pectina

Abstract

The mortadella, over the years, gained much credibility and supporters in all strata of Brazil, becoming a refined product. The green banana is appropriate to the preparation of by products such as biomass, due to its high content of resistant starch and fiber. This study aims to develop a mortadella added fiber by the addition of biomass of green banana and flaxseed and reduction of fat by the addition of pectin and carrageenan. Four formulations were prepared with added banana biomass, and in three formulations, besides the addition of biomass, was added 1% flaxseed and partial replacement of fat by carrageenan and pectin in the proportions of 0.5, 0.3 and 0.1%. The samples were analyzed for chemical composition, microbiological and sensory with 50 untrained tasters test the hedonic scale. The samples proved to be fit for human consumption in the microbiological evaluation and the standards imposed by law for chemical composition. In the sensory evaluation showed that one can add pectin and carrageenan instead of fat, allowing a reduction in fat concentration of the product.