Processamento de hambúrguer vegetal à base de grão de bico e batata doce
Awareness of animal suffering, environmental impacts and the search for healthier food results in an increase in the number of people who choose not to consume foods containing animal inputs, which encompasses strict vegetarians and vegans. Given this, a business opportunity arises for the food p...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/37188 |
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| Resumo: | Awareness of animal suffering, environmental impacts and the search for healthier food
results in an increase in the number of people who choose not to consume foods containing
animal inputs, which encompasses strict vegetarians and vegans. Given this, a business
opportunity arises for the food producing industries, one of them being the offer of products
that present options that substitute the meat using vegetable raw material. For this, the
industry needs to be attentive to the nutritional benefits of the products offered, seeking to
minimize the nutritional deficiency that the vegan / vegetarian public can possibly present
with the intention of offering products with nutritional composition like the meat. Chickpea is
an alternative in meat substitution, since it has relevant protein contents. Sweet potato is a
very consumed tuber today, presents high content of starch and can be incorporated into the
products as a texture aggregator, in addition to being nutritious. The present work consists in
the elaboration of chickpea and sweet potato hamburger, intended for the vegan and / or
vegetarian public, containing 62.31% and 24.92% of chickpeas and sweet potatoes,
respectively. In addition, it was aimed to formulate a product with the appearance of
hamburger, however, without introducing meat and adipose material. The daily raw material
requirement was estimated by mass balance, resulting in 249.24 kg and 135.59 kg of
chickpeas and sweet potatoes, respectively, to produce 5000 hamburger units. Thus, the
vegetable hamburger formulated with chickpeas and sweet potatoes proved to be a potential
product with regard to nutritional composition, since it is composed of two nutritive raw
materials, emphasizing that it is necessary to study the product's centesimal composition to
validate its nutritive content. In addition, based on the economic viability analysis, the
competitive potential of the product in the market. |
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