bachelorThesis
Potencial de aplicação da erva mate ultra refinada em produtos alimentícios
Fecha
2019-12-11Registro en:
OHTAKI, Viviane Miki. Potencial de aplicação da erva mate ultra refinada em produtos alimentícios. 2019. Trabalho de Conclusão de Curso (Bacharelado em Química) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2019.
Autor
Ohtaki, Viviane Miki
Resumen
The mate herb (Ilex Paraguariensis Saint Hilare) is a plant originating from the southern regions of South America, being grown in countries such as Argentina, Paraguay, Uruguay and Brazil and consumed as water infusions of chimarrão, tererê and mate tea. Its leaves (commercially exploited) have a complex chemical composition with functional compounds with antioxidant potential that make it a product of interest to the chemical, pharmaceutical and food industries, besides having a high commercial potential, due to the growing search of consumers for food and life. healthier. Despite having attractive characteristics, its market is limited, being marketed mostly as traditional drinks from their regions of origin. One of the innovations present in the market that aims to diversify and increase the consumption of yerba mate through practicality and versatility in preparation, is the ultra refined yerba mate. Because of this, the present work aimed to evaluate the potential of application of ultra refined yerba mate in food product through sensory techniques applied directly to consumers. For this, the characterization of the antioxidant potential of the ultra refined yerba mate was carried out. Two different extracts were tested (methanolic extract and aqueous extract) by Total Phenolic Compound analysis and DPPH and ABTS radical sequestration capacity. Then, an image questionnaire was applied by two different methods (ordering preference and choice), in order to obtain the food product of greatest interest for elaboration, adding ultra refined yerba mate to the formulation. Subsequently, analysis of physicochemical composition, caloric value and color stability of the food product (cake) was performed. Acceptance of the ultra refined yerba mate cake was evaluated using a five-point facial hedonic scale. Sensory profile of the cake by the holistic word association method and characteristic profile of interest for ultra refined yerba mate by the Check All That Apply method. The ultra refined mate presented high antioxidant potential, with high levels of phenolic compounds and high sequestration capacity of ABTS and DPPH radicals. It also presented a high potential for application in a cake-type food product, as it obtained a high acceptance rate (87.60%), without requiring a target audience regarding gender and age, and exhibited a positive cognitive profile. by the evaluators by categories such as “tasty”, “sweet”, “softness” and with taste similar to “chimarrão”