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This study evaluated the l-ascorbic acid (AA) encapsulation in microparticles of xyloglucan (XAA) extracted from Hymenaea courbaril seeds by spray drying (SD) and its application in tilapia fish burgers. The encapsulation efficiency was 96.34±1.6% and the retention of the antioxidant activity was of 89.48±0.88% after 60days at 25°C. SEM images showed microspheres with diameters ranging from 4.4 to 34.0μm. FTIR spectrum confirmed the presence of AA in xyloglucan microparticles, which was corroborated by DSC and TGA. The release of ascorbic acid was found to be pH-dependent. The application of XAA in tilapia fish burger did not change the pH after heating and the ascorbic acid retention was greater compared to its free form. The results indicate that xyloglucan can be used to encapsulate AA by SD and suggest that XAA was able to reduce undesirable organoleptic changes in fish burgers.

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Most gluten-free bakery formulations have starch sources of low nutritional value.

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ABSTRACT

The development of fish derived products is different from fishery itself, and contributes to the local economy. Products such as fish burger and nuggets, made of fish as raw material, have been in the spotlight of the market in recent decades due to its nutritional properties and the increase in fish deriving activity. For some decades, the functional properties of polysaccharide gums have been studied in food industries. One of its main functions is the increase of viscosity, working as a thickener in aqueous solutions. This research aims to study the use of galactomannan from the seeds of Caesalpinia pulcherrima, commonly known as "flamboianzinho" in fish derived products prepared with the specie Oreochromis niloticus, known as Nile tilapia. Microbiological, physicochemical and sensory tests were conducted to evaluate the product and its acceptance and purchase intent of consumers. The results show that the three formulations of nuggets and hamburgers prepared with tilapia using Caesalpinia pulcherrima seeds as the thickener are within the microbiological standards required by Brazilian legislation. The physicochemical composition of the products was not affected by the addition of the gum and the products were well accepted as the appearance, odor, flavor, texture and global aspect, which obtained scores notes within the acceptance zone in all analyzed aspects. Most panelists declared that they would certainly buy or possibly buy the nuggets and hamburger prepared with tilapia, being, therefore, a good way of utilization of this species of fish and the Caesalpinia pulcherrima as thickeners in this type of product.Additional keywords: fish burger; galactomannan; nuggets; sensorial analysis. ResumoA produção de derivados de pescado é uma atividade diferenciada ao da pesca propriamente dita e contribui para a economia local. Produtos como o fish burger e nuggets produzidos com o pescado como matéria-prima têm ganhado enfoque no mercado, nas últimas décadas, pelo crescimento da atividade e por suas propriedades nutricionais. Há algumas décadas, vêm-se estudando as propriedades funcionais das gomas de polissacarídeo nas indústrias de alimentos. Uma de suas principais funções é no aumento da viscosidade, agindo como espessante em soluções aquosas. Este estudo tem como objetivo o uso de galactomanana das sementes de Caesalpinia pulcherrima, conhecida popularmente como "flamboianzinho", em derivados de pescado preparados com a espécie Oreochromis niloticus, conhecida como Tilápia-do-Nilo. Testes microbiológicos, físico-químicos e sensoriais foram conduzidos para avaliar o produto, sua aceitação e a intenção de compra dos consumidores. Os resultados obtidos mostram que as três formulações de nuggets e de hambúrguer preparadas com a tilápia, utilizando como espessante as sementes de Caesalpinia pulcherrima, estão dentro dos padrões microbiológicos exigidos pela legislação brasileira. A composição físico-química dos produtos não foi afetada pela adição de goma, e os produtos foram bem aceitos quanto à aparência...