ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE BEBIDA NÃO ALCOÓLICA A BASE DE FRUTOS DO CERRADO

Abstract

The aim of this study was to evaluate different techniques for obtaining water-soluble baru extract from changes in the almond and to characterize the extract that stood out as the most advantageous in the production stage. From the water-soluble extract obtained by processing plant species, it can be highlighted its use in human food as "substitutes" for animal milk; for not having lactose, being sources of protein, having a pleasant taste and being rich in nutrients. The experiment was carried out in a completely randomized design (DIC) in a factorial scheme (3x2), for 24 hours. The use of almonds was determined in three ways: A1 - raw with film; A2 - toast with film and A3 - toast without film, evaluated at two absorption temperatures of 25 °C and 80 °C. For the water absorption test, 100 g of almonds were immersed in water in a proportion of 1: 3 (one part of almond to three parts of water) in a 500 mL beaker; were weighed at an interval of 01 (one) hour, until weight is confirmed. Each beaker was considered a sample unit, so the almonds were drained every 1 h, with the aid of a stainless steel sieve, weighed on an analytical balance. After weight stabilization, the chestnuts were crushed with boiling mineral water (100 ° C) in a blender, in the proportion of 1:4 for 5 minutes, and later the liquid was filtered through a strainer. The final product was a liquid extract of density 0.98 g/cm3; viscosity of 0.912 cp at 25°C; pH of 6.44; soluble solids content of 4 ° Brix; staining with values for L * 61.12; a * 7.60; b * 19.57; and oxidative stability of 537 days. Regarding macronutrients, about 90% of the product is water, the other 10% in decreasing order of quantity are lipids, protein, carbohydrates (including fibers) and mineral matter. As for the amino acids that characterize the protein constitution of food, tryptophan 0.04% stood out as the most important in this extract. In the lipid profile, it can be highlighted that most of the fatty acids that make up the extract are mono-unsaturated and polyunsaturated, with emphasis on the composition for oleic (Omega 9) and linoleic (Omega 6) acids and in the ω-6 / ratio ω-3 of 117. The mineral composition that deserves mention in the extract has copper, iron and zinc. Vitamin E is present in high levels in this food.