Enriquecimento nutricional com fontes de proteína vegana no desenvolvimento de sobremesa do tipo brigadeiro

Abstract

The brigadeiro is a sweet of Brazilian origin and is very popular throughout the country, prepared with dairy derivatives, such as condensed milk and butter. On the other hand, there has been a significant increase in movements such as veganism, in addition to the interest in healthier food products, which demand vegan alternatives to traditional desserts, based on ingredients exclusively of plant origin. In view of the above, the objective of the work was to develop three vegan formulations of brigadeiro-type dessert made from concentrate an almond, chickpea and soy, and enriched with baru flour, to then compare them to a control formulation made with traditional ingredients of a brigadeiro. Proximate composition, physicochemical characteristics, sensory acceptance, purchase intention and preference were performed. All vegan formulations had higher humidity than the control (24.14%), this occurrence is related to the fact that vegan formulations come from plant extract, where water is its component in greater quantity. The control in relation to proteins and lipids showed superior results to the vegan formulations, respectively 6.76% and 19.12%, due to the presence of milk and butter in the formulation. The ash content was higher in vegan desserts, indicating a better performance regarding the presence of minerals. Carbohydrates correspond to a significant portion of the dessert, being respectively 38.34%, 47.41%, 33.08% and 47.20% for the formulation based on condensed almond, chickpea, soy and control, this result is associated with the high amount of sugar present in all formulations. The average pH values of the formulations are between 5.52 and 5.78, which is expected for sweets and in relation to water activity, the control obtained the lowest value (0.792). As expected, the presence of cocoa resulted in a dark brown color in the brigadeiros, the results of the global color variation indicate that there were no statistically significant variations between the vegan samples and the control, indicating a lack of perception of color variation between the samples. samples by human vision. In the texture analysis, the control formulation showed greater hardness (0.42 Kg), adhesiveness (-7.65 Kg·s), gumminess (0.51) and chewiness (0.44), the formulations of vegan brigadeiros showed greater elasticity and cohesiveness with mean values equal to 0.94 and 0.87, respectively. Data from the sensory tests showed that, in general, the proposed product was moderately accepted by the tasters, such behavior can be associated with the fact that the tasters who participated in the sensory tests were not vegan, indicating that they tend to prefer the traditional brigadeiro and are not used to alternative versions of traditional desserts, however, of the three proposed vegan formations, the almond one was the one that most pleased the tasters in the acceptance test and purchase intention tests, being also the second most preferred in the test ordering preference, second only to the control formulation. Thus, the almond brigadeiro with baru flour proved to be a viable vegan dessert to be produced, which can be sweet for home consumption or a confectionery ingredient.