Desenvolvimento de um produto análogo de carne baseado em proteínas vegetais

Abstract

With the growing concern with the quality of foods aimed at health, animal welfare, and diversification in the diet of protein foods, the market for vegan and vegetarian products is gaining more and more space in people's daily lives. This study aimed to develop a meatlike sausage that looks like the original product. For this, the total substitution of the meat raw material for the vegetable origin was carried out, using: chickpea flour, textured soy flour, soy bran protein flour, rice flour, oat flour, psyllium, and starch-modified. Two product formulations were elaborated using selected ingredients that presented better results of Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC), Emulsion Formation Capacity (CFE), and Emulsion Stability (EE). The chosen mixes were composed of 37.8% and 34.88% of flours, being respectively the mix 1 composed of: rice flour (6.72%), chickpea flour (8.40%), oat (1.68%), concentrated soy protein (2.52%), textured soy protein (8.40%) and modified starch (10.08%) and mix 2 composed of: rice flour (4 71%), chickpea flour (7.55%), concentrated soy protein (1.88%), textured soy protein (9.43%), psyllium (1.88%) and modified starch (9.43%). The sausages prepared were characterized in terms of their physicochemical properties, pH, and colour. Since there is no limit established according tothe Identity and Quality Technical Regulation for the developed product, the samples werecompared with each other. For formulation 1, the result for ash and proteins were respectively 2.16% and 15.57% for lipids 23.24% and moisture and carbohydrate 55.54%, and 3.49%. For formulation 2, 2.34%and 17.17% for ash and proteins, lipids 22.50%, moisture 50.63%, and carbohydrates7.36%. It was possible to elaborate a mix with non-meat ingredients capable of replacing the meat raw material of traditional sausages for the elaboration of a vegan sausage.