Dados do Trabalho

Título

DEVELOPMENT AND CHARACTERIZATION OF PLANT-BASED SHIITAKE MUSHROOM BURGERS WITH THE ADDITION OF ORA-PRO-NÓBIS FLOUR

Introdução

On a dry basis, ora-pro-nóbis (Pereskia aculeata Miller) (OPN) leaves contain around 20% protein, total dietary fiber above 30%, minerals, vitamins, and antioxidants, besides being abundant in mucilage, a complex carbohydrate with high water‐holding capacity with the potential to be used, among others, as a thickening and stabilizing agent in processed foods. To date, neither studies in the literature nor products in the market of meat analogs produced from shiitake mushrooms and OPN flour (OPNF) have been found. Thus, the present work aimed to develop and characterize vegan burgers made of shiitake mushrooms and OPNF.

Material e Métodos

Formulations F1 (control/without the addition of OPNF), F2 (5% OPNF), F3 (10% OPNF), and F4 (15% OPNF), seasoned with olive oil, garlic powder, onion powder, salt, and black pepper powder, were evaluated for technological, physicochemical, and antioxidant properties in initial time (t0) and after 30 days of frozen storage (t30).

Resultados e Discussão

The addition of OPNF in burger formulations favored the water‐holding capacity of products after defrosting, which led to an improvement in the cooking yield, and decreased the thickness reduction and shrinkage rate; however, it promoted darkening, increased green color tendency and changes in the texture profile analysis (TPA), in which the hardness increase is highlighted. Total acidity, total phenolic compounds content, and antioxidant activity increased as OPNF was added to the formulations. The moisture of F1 (87.32%) was higher than F4 (75.12%), while the lipids (2.63% for F1 and 3,34% for F4) content did not statistically differ (p<0.05) between these formulations. Protein contents, however, were higher in F4 (4.57%) than in F1 (1.96%). A similar trend was observed for dietary fiber (7,27% for F4 against 3,45% for F1) and ashes (3.86% and 1.07% for F4 and F1, respectively) contents.

Conclusão

Hence, the shiitake mushroom burgers with OPNF added are a viable option for vegans, vegetarians, and those looking for a healthy diet, besides having maintained the physical structure and performance after cooking.