Utilização da macroalga Gracilaria birdiae (GREVILLE) na alimentação humana
Public policies in Brazil encourage research and innovation for the use of nonconventional foods in the search for healthy and sustainable alternatives. Our country is the owner of an extensive marine coastal zone with varied species of seaweed. Government agencies and international organizations...
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| Formato: | Dissertação |
| Idioma: | por |
| Publicado em: |
Brasil
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| Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/26457 |
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| Resumo: | Public policies in Brazil encourage research and innovation for the use of nonconventional foods in the search for healthy and sustainable alternatives. Our country
is the owner of an extensive marine coastal zone with varied species of seaweed.
Government agencies and international organizations have been promoting
experimental crops in the Northeast of Brazil to replace the extraction of seaweed to
promote the sustainable use of this resource. In Rio Grande do Norte, the Association
of Mariculture and Seaweed Processing of Pitangui (AMBAP) has been practicing the
cultivation and processing of the seaweed Gracilaria birdiae, but the sale value of the
in natura seaweed is low when compared to the cost of production, making with
which AMBAP opted for its use in the production of food with the intention of adding
value. Considering the experiences and knowledge accumulated by AMBAP in the
production of foods with G. birdiae, this research aimed to analyze the sensorial
characteristics and nutritional value of a traditional cake compared to a cake prepared
with the addition of G. birdiae and a biscuit gluten-free and lactose-free compared to a
similar biscuit made with the substitution of the chicken egg by G. birdiae. Tests were
carried out to ascertain the sensory acceptance and the intention to purchase the foods
studied. The dry and in natura G. birdiae and foods were submitted to analysis of the
centesimal composition. There was no preference for the sensory attributes odor and
taste for both the cake and the biscuit, already for texture and overall appearance the
tasters preferred the foods without the G. birdiae. The acceptance rate was above 70%
for all sensory attributes of all samples and the purchase intention had favorable
repercussion for all foods tested. The results of the centesimal composition showed a
significant difference (p> 0.05) with a higher moisture content for G. birdiae in natura
and a higher content of carbohydrates for dry matter, for the biscuits the difference
occurred with lower lipid contents and total caloric value for the biscuit G. birdiae,
for the cakes no significant difference was identified (p <0.05). The sensorial results
were well accepted and allow us to conclude that the possibilities of using the G.
birdiae in the creation of variations of food products, including the attendance of
people with food restriction, are promising. The centesimal composition of the cake
suggested that in addition to the addition of new ingredients, the preparation method
chosen and the quantity used may influence the enrichment or not of foods,
generating reflections for future tests. The centesimal composition of the biscuits
showed that the contents of moisture and ashes are in accordance with the Brazilian
legislation and that the contents of lipids and total caloric value were smaller for the
biscuit G. birdiae. Analyzing the results of the sensorial tests and the centesimal
composition of the biscuits can be considered that the use of Gracilaria birdiae dry in
the substitution of the chicken egg in the production of biscuits is promising, since it
enlarges the possibilities of its use for the creation of variations of food products with
lower amounts of fat, calories and in the care of people with food restriction. |
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