Elaboração de mortadela tipo bologna com adição de farinha de semente de abóbora (Cucurbita maxima) em substituição ao antioxidante sintético

Abstract

The Brazil handles much of their fruit, but almost 60 % of their weight are made of bark, leaves and seeds. Despite its nutritional importance pumpkin seed is considered agroindustrial waste, being wasted in large quantities by the processing industry of vegetables. Pumpkin seed meal is rich in fiber, proteins, poly-unsaturated fatty acids and mineral salts. Besides, it has antioxidant properties due to the presence of vitamin E, especially in the form of γ-tocopherol and α-tocopherol isomers. This study aimed to develop a food product, Mortadella Bologna added type of pumpkin seed flour (Cucurbita maxima) for the utilization of waste generated which has a high nutritional value. A pumpkin seed flour and held instrumental and physical-chemical analysis has been prepared. Four formulations were prepared mortadella type Bologna, one considered standard, with 0,25 % sodium erythorbate, and the other three formulations was substituted for the antioxidant pumpkin seed flour in proportions of 1 %, 3 % and 5 % in the final formulation. The samples were subjected to analysis of chemical composition, microbiological and sensory analysis. The pumpkin seed flour yield was 37,29 %, presented moisture, protein, ash, lipids, carbohydrates and total fiber of 5,89±0,06, 28,80±0,37, 3,69±0,04, 36,76±2,33, 24,43±0,52 and 24,86±0,22, respectively. The pH and water activity were 6,60±0,41 and 0,46±0,00, respectively. As for lipid oxidation analysis of the amount of TBARS decreased after 30 days of storage time and between 30 and 60 days showed no significant difference. All mortadella formulations proved suitable for human consumption. For the composition proximate all formulations are within the limits required by law. Lipid oxidation analysis, all added formulations of pumpkin seed flour had lower lipid oxidation value against standard. In the sensory analysis showed that the formulation with the addition of 5 % flour different from the other. Through acceptance rate it proved that the standard formulation and with the addition of 1 % and 3 % flour reached a higher acceptance rate of 70 % for all attributes.