Elaboração de produto análogo ao quibe: quibe vegano

Abstract

Those who opt for the vegan diet have been growing recently, so there is a great mobilization of the market and producers to offer vegan options in their catalogs, as well as the search for fast and healthy food options. Several cultures have brought to Brazil a little of their cuisine, with great dishes that today are easy to find in markets and ready-to-deliver. An example of this is the Syrian and Lebanese cuisine, such as the Kebab, a product produced with ground beef, with the addition of wheat flour and other ingredients. This option becomes a quick and easy way to find food. Therefore, the development of a product analogous to the Kibbe and made with vegetable protein, with the addition of mushrooms, rich in protein, which also help to prevent several diseases, becomes a great vegan option, healthy and easy to prepare, besides being able to add gastronomic and nutritional benefits. This work aims to elaborate and characterize a mushroom-based product of the species Lentinula edodes, analogous to Kibbe, as an alternative of consumption for vegetarians and vegans and also for those who wishes to reduce the consumption of foods from animal’s origin. For this, formulations were developed using shitake mushrooms and also other vegan’s inputs, such as lentils, black beans and texturized soy protein. The formulation containing beans and soy protein, was the one that presented appearance and characteristics that most resemble the Kibbe, this way, the physical chemical characterization of the product was performed, with the analysis of moisture, ash, protein, crude fiber, lipids, carbohydrates and energy value, microbiological characterization with the analysis of Salmonella, Bacillus cereus presumptive, Staphylococcus coagulase positive, Escherichia Coli and molds and yeasts and also market study and economic feasibility of this formulation. This formulation was compared from the physicochemical point of view with existing vegetable and animal-based formulations. The product presented low lipid content and also low caloric value, compared to the similar product existing in the market and the traditional Kibbe with protein of animal origin, which makes it a healthier alternative. The microbiological analyses showed an absence of pathogenic microorganisms, revealing satisfactory hygienic-sanitary conditions for human consumption, and this formulation can be consumed without health risk. As for the study, 67.4% of the interviewed consumed and would buy the product, and according to the price estimative, the final product can be sold in the price range of similar products in the market.