Desenvolvimento e caracterização de hambúrguer vegano de grão de bico (Cicer arietinum L.) com adição de ora-pro-nóbis (Pereskia Aculeata Mill.)

Abstract

The objective of the present work was to develop and characterize different formulations of chickpeas vegan hamburger with ora-pro-nóbis addition and verify the products acceptability. In this work, four formulations were developed with different proportions of chickpea and ora-pro-nóbis (Pereskia aculeata Mill):Formulation 1 (100% chickpeas), Formulation 2 (95% chickpeas and 5% ora-pronóbis), Formulation 3 (90% chickpeas and 10% ora-pro-nóbis), Formulation 4 (85% chickpeas and 15% ora-pro-nóbis). Analyzes of proximal composition: moisture, proteins, fibers, lipids, ashes and carbohydrates, energetic value, as well as analyzes of water activity, total titratable acidity, pH and color parameters of raw hamburgers and ora-pro-nóbis leaf carried out. As well as sensory analysis, by the hamburguer acceptance test and purchase intention. The addition of ora-pro-nóbis leaves in the formulations resulted in moisture content and Aw increase, without altering the total titratable acidity and pH. In relation of color parameters, higher percentages of ora-pronóbis in the formulations reduced the hamburguers luminosity (decrease of L*), The red color (decrease of a*) and yellow color (decrease of b*). About sensorial analyses it was verified that the samples with the heist score for attributes were F1 and F3 and F4 had lower scores for the studied attributes. Considering the results, the hamburger with addition of 10% of ora-pro-nóbis leaves was the most accepted suggesting higher commercialization potential.