Polpa de mandioca como substituto de proteína texturizada de soja em hambúrguer bovino

Abstract

Given that nowadays consumers have increased their expectations for innovations in food products, the aim of this project was to use cassava’s pulp (residue produced in starch factories), as an ingredient in bovine burger, replacing the textured soy protein (TSP). To this end, three formulations were prepared (F1 with 4.0% SP, F2 with 2.0% of TSP and 2.0% of cassava`s pulp and F3 with 4.0% of cassava`s pulp). A market survey was conducted with 50 people, who are academics and employees from UTFPR, to verify the acceptability of the bovine burger with the addition of cassava’s pulp. The in natura cassava’s pulp was dried at 60 °C/12h and then characterized (activity water (aw), oil (OAC) and water absorption capacity (WAC), carbohydrate content, moisture and color measurement). The burgers were characterized from the analysis of weight loss and dimensional changes after cooking, color measurement, microbiological and sensorial analysis. The market research indicated that 80% of the interviewed would rather consume the burger with addition of cassava’s pulp. The cassava’s pulp presented activity water (aw) of 0,58 ± 0,01, WAC (5.58 ± 0.08 mL/g) and OAC (3,02 ± 0,15 mL/g) greater than TSP, carbohydrate content of 32,81 ± 0,00% and moisture of 14,52 ± 0,30%. The burger with the addition of 4.0% of TSP after cooking had less weight loss and dimensional shrinkage when compared to the other formulations. Concerning the color, also after cooking, there was no significant difference (p<0.05) between the three formulations prepared. The rate of acceptance was significant, being 83.6% for the item relating to overall evaluation. Based on these results, we concluded that the development of this product proved to be a viable alternative to the use of cassava pulp, since the product characteristics have a more satisfactory when compared to the textured soy protein.