Desenvolvimento de uma bebida em pó enriquecida com hidrolisado proteico de amêndoas de baru (Dipteryx alata vog)

Abstract

Brazil has countless native fruits and almonds with excellent nutritional and economic potential; however, they are still little explored by the population. These almonds are great alternative sources of nutrients for the human diet and can be used to add value and develop new products. Thus, aiming to make use of the fruits of the Cerrado, as well as their viability for use in the development of food products, this project's general objective is to develop a powdered mixture based on almonds from the baru almond and evaluate its nutritional characteristics. Four drink mix formulations were prepared, one being Control and the others added with different concentrations of the protein hydrolyzate F1 (5%), F2 (10%); F3 (15%). The hydrolysis reactions were carried out using the commercial enzyme bromelain. For this, a central rotational composite design (DCCR) was adopted, evaluating the influence of independent variables (time, temperature, and enzyme concentration) on the degree of hydrolysis and antioxidant potential. The proximate and physical-chemical composition was analyzed, in addition to the technological properties (wetting, solubility in water, water absorption index, oil absorption capacity, and color of the baru almond protein hydrolyzate and powder mixtures based on the almond aiming at its nutritional enrichment. The study of the shelf life of the powdered mixture with the addition of protein hydrolyzate in laminated polyethylene, polypropylene, and glass packaging was evaluated using TBARS analysis, peroxide index, titratable acidity, pH, activity of water (aw), and colorimetry. The results obtained revealed that the baru almond cake is rich in lipids (22.90 g 100 g−1) and proteins (39.99 g 100 g−1) of hydrolysis (% GH) varied between 0.06 and 21.08% in the DCCR. The tests that presented the highest values of degree of hydrolysis were tests 8 and 14 (120 and 80 min, 60 and 50 ºC, and 1 and 1, 17% for the enzyme/substrate [E/S]). The analysis of variance showed that the hydrolysis time was the factor that exerted the most significant influence on the percentages of degree of hydrolysis, with longer times resulting in higher %GH. The study revealed that the preparation of protein hydrolyzate from baru pie almonds, and consequently the drink based on this hydrolyzate, can become a good alternative for valuing this fruit. On the other hand, the analysis of the fractions demonstrated that the mixed fraction (soluble + insoluble) was the one that presented the best physicochemical results, amino acids, and the technological properties studied. The mixed fraction, in turn, was subjected to shelf life and achieved good stability during 60 days of storage, demonstrating that the tested packaging fulfills the role of protecting samples from extrinsic pro-oxidizing factors, such as light and oxygen. Therefore, analyses of protein hydrolysates from baru almonds demonstrated high industrial and technological potential, with the possibility of producing several food products with the addition of this hydrolyzate.