Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance

Autor(es)

Moreira, Mariele Rodrigues ; Sanches, Vitor Lacerda ; Strieder, Monique Martins ; Rostagno, Mauricio Ariel ; Capitani, Caroline Dario

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 34, p. 11-pg., 2023-11-09.

Resumo

This study aimed to develop a nutritious vegan brownie with fiber and bioactive compounds, sensorially accepted by consumers using phenolic compounds extracted from defatted chia flour (a coproduct of the production of chia oil) and chia mucilage. The brownies were developed by evaluating the replacement of 2, 4, and 6% of the flour with the freeze-dried extract obtained from defatted chia flour. The extract obtained from the coproduct presented ferulic acid (1.91 +/- 0.006 mg g-1) and rosmarinic acid (3.79 +/- 0.03 mg g-1). The brownies prepared with 2, 4, and 6% extract showed 70%, 89%, and 92% of ferulic acid and 60%, 75%, and 91% rosmarinic acid added to the formulation, respectively. Proximate composition analyses demonstrated that replacing egg with chia seed mucilage decreased fat and protein and increased fiber in vegan brownies. However, the addition of phenolic extract obtained from defatted chia flour increased the fat content of vegan brownies. A residual lipid fraction present in the chia flour was probably extracted during the extraction of phenolic compounds. The technological analyzes (firmness, specific volume, symmetry, and uniformity) showed that the physical characteristics of the brownies were not affected by the different formulations used. However, the color of the products was affected by the addition of the mucilage, which appears grayish, and by the extract containing the phenolic compounds, which presents a yellowish color. The 4% replacement brownie was chosen for sensory analysis with the vegan control brownie. The results of the sensorial analysis indicated an excellent acceptance (76%) of the brownie with 4% of the extract, not differing from the vegan control. In this way, we demonstrated the possibility of producing a sensorially acceptable vegan brownie using a phenolic extract obtained from a coproduct of the food industry. (AU)

• Processo FAPESP: 19/13496-0 - EMU aprovado no processo 2018/14582-5: sistema de cromatografia de ultra alta pressão (UHPLC), composto por bomba quaternária, injetor automático, forno com seletor de coluna, detector PDA
• Beneficiário: Maurício Ariel Rostagno
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 18/14582-5 - Desenvolvimento de um sistema bidimensional de extração, separação e análise para avaliação da bioatividade de fitoquímicos
• Beneficiário: Maurício Ariel Rostagno
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores - Fase 2
• Processo FAPESP: 21/12264-9 - Avaliação técnico-econômica do acoplamento de tecnologias emergentes e de solventes verdes ao sistema bidimensional de extração, separação e análise para obtenção de composto fenólicos de resíduos da indústria de café e de bebidas vegetais
• Beneficiário: Monique Martins Strieder
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado