Produção e caracterização do extrato hidrossolúvel de grão de bico adicionado de cacau

Abstract

According to Brazil Agency, Brazilian Media Company linked to ANVISA, about 40% of the Brazilian population has lactose intolerance, being in the public interest to develop new products that can replace foods containing lactose. This study aimed to develop a water soluble extract of chickpeas that can be a new drink option available in the market for people with allergy or lactose intolerance. Initially, tests to determine the optimal concentrations of cocoa, calcium citrate and chocolate aroma (1.5%, 0.15% and 0.35%, respectively), and based on the results of these tests were performed, it was used one a fuel fatorial (CCRD - 22) with 3 central points, totaling 7 trials to assess the effects of varying concentrations of reason chickpea / water and vanilla sugar. Microbiological analyzes were Salmonella sp., Sulphite reducing Clostridium count, coliform count at 45 º C, Mesophylls strict and facultative aerobic viable count of yeasts and molds and psychrotrophic, determining the quality and safety of the product. Physic-chemical analysis of carbohydrates, protein, ash and moisture were also performed. Sensory analysis of seven preparations, with 118 untrained to evaluate the acceptance of the product was performed. All analyzes followed the norms of current legislation for the water soluble extract of soybean (EHS). The results of these analyzes were within the standards set by law. In the physic-chemical analysis, the results showed different values established by the legislation of EHS, specific for the soluble extract of chickpea legislation is necessary. In sensory analysis, formulation F4 (35% of chickpeas and 8% of vanilla sugar) showed a better acceptance in all analyzed attributes (color, flavor, aroma and texture in the mouth).