Desenvolvimento de hambúrguer bovino com ora-pró-nóbis (Pereskia aculeata Miller)

Abstract

Unconventional food plants, although little known, are a source of nutrients that are easily accessible to the population. One of these unconventional vegetables is the ora-pro-nóbis (Pereskia aculeata Miller), which can be consumed both its leaves and its stem, and It has potential as a source of mineral nutrients. The main objective of this work was to develop beef burgers added with ora-pro-nóbis, the protein concentration between the cooked and dehydrated leaves, in addition to analyzing the physicalchemical characteristics and determining the water retention capacity of the formulations. Analyzes were performed in triplicate. The data were converted into tables and data analyzes were carried out using Excel software. Regarding physicalchemical analyses, there were no significant differences in moisture, lipids and proteins between samples of burgers with cooked and dried leaves (flour type), however, a 50% increase in proteins can be observed in both formulations, compared to data found in the literature. In relation to the ash content, the dry leaves presented a higher percentage present in the dried ora-pro-nóbis leaves, the data stood out for the increase found in relation to the legislation, demonstrating that the mixture is rich in minerals. According to the results found, ora-pro-nóbis leaves can be used as an ingredient in burger formulations with the aim of complementing the recommended daily intake essential in the diet of adults and children.