Patê de vegetais: uma alternativa para diversificar os produtos vegetarianos

Abstract

The population concern about health makes that the search for healthy products be growing. With the market tendencies the industry has as a challenge develop new products with health appeal, in this segment was justified the obtaining of the vegetable pate. This work’s objective was the development of a new product with a formulation that aim the replacement of meat stuff for the vegetable origin one, and then, destine it to the vegetarian market and general consumers, as well as characterize it as the partial centesimal composition and instrumental color. Test formulations were developed with the vegetables (chickpeas, broccoli and carrot), spice (salt, black pepper and oregano), xanthan and rice bran. The pate base formulation was composed by 29.5% of each vegetable, 10% of water, 1.1% of salt, 0.3% of oregano 0.1% of black pepper. The xanthan and rice bran were added as a plus and the influence of their concentrations were studied through a central composed design 2² with three central point repetitions, totalizing 7 formulations, with the independent variables rice bran and xanthan and dependent the lipids concentration. Were also performed control formulations (with the xanthan and bran concentrations at the central point) using just one vegetable as well as controls with each vegetable isolated. Were performed analyses of the partial centesimal composition (humidity, ashes, lipids and fibers) and the instrumental color (at the first and the tenth day of storage). In the product formulation the humidity content varied between 78.47 and 82.84%; ashes from 0.99 to 2.00%; lipids from 2.56 to 5.62%; and fibers from 4.71 to 6.75%. A valid model was obtained for the variable dependent lipids, and all the effects (isolated and of interaction) were significant at 95% confidence. At the instrumental color analyses performed in the times of 1 and 10 days of storage under refrigeration, the formulations tonality were mostly orange, getting significantly differences for the central point formulations with average of 75.74% presenting an orange tone closest to yellow. The brightness parameter increased at the higher xanthan concentrations, and the color intensity was higher at the lower rice bran concentrations. The formulation 3 for a formulation chosen for vegetable pate because it is among the best nutritional compositions presenting 6.75% fibers and 5.62% lipids.