The aim of this research was to elaborate a vegetable restructured protein with low cost leguminous plants, using cowpea (Vigna unguiculata L.), pea (Pisum sativum L.) and lentil (Lens culinaris Medik.). Child malnutrition has it's origins on the scarcity of economic resources, the lack of various foodstuffs in one region and also due to the government's promotion and prevention policies that do not meet the full coverage of the most vulnerable regions. The raw and restructured materials were bromatologically characterized on three formulations: F1 (25% cowpea, 25% pea and 25% lentil), F2 (50% cowpea and 25% pea) and F3 (50% cowpea and 25% lentil). A sensory acceptance test was carried out with 50 potential tasters using a 9-point hedonic scale which evaluated attributes of appearance, color, aroma, texture and flavor. We used a randomized block design with three replicates, data were subjected to variance analysis and Tukey's test (p≤0.05). The lentil, pea and cowpea protein content was 30.94±0.30%, 28.96±0.16% and 26.21±0.40%, respectively. On the acceptance test with the hedonic scale, the tasters did not find significant differences (p≥0.05) between the attributes of color, appearance, aroma, texture and flavor. The Acceptability Index presented significant differences (p≤0.05) between formulations three and one and formulation two differed statistically (p≥0.05) from formulations one and three. The Only flavor had a significant difference (p≤0.05), in which formulation three was highlighted.
The aim of this study was evaluate the effects of edible coatings on the sensory quality of minimally processed carrots. Minimally processed carrot samples were immersed in coatings prepared with yam starch (4%), glycerol (2%) and chitosan (0; 0.5; 0.75; 1.0 and 1.5%, respectively) for 3 min. Samples were conditioned in trays of expanded polystyrene and polyvinyl chloride films, stored at 8°C during 15 days. Color, flavor and whiteness index attributes were analyzed after 0, 5, 10 and 15 days by using a nine-point hedonic scale and colorimetry, respectively. The coated samples showed significant differences (p<0.05) regarding color, flavor and whiteness index. At time zero, the samples coated with starch, glycerol and chitosan obtained the highest hedonic notes, presenting a homogeneous and bright color. At day 15, samples coated with starch and glycerol, obtained the highest marks for color (7.4) and taste (6.5); while the control group (uncoated) and samples coated with starch, glycerol and chitosan had scores around 5. Samples coated with starch, glycerol and 1.5% chitosan had the lowest whitening index (37.6) compared to 44.2, obtained with the control group. Edible coatings based on starch and chitosan improved the sensory quality of the minimally processed sliced carrot, maintaining its color and delaying the whitening process.
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