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Snack cracker enriquecido com farinha de shiitake: desenvolvimento e caracterização de um novo alimento funcional
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As mudanças climáticas são reconhecidas como uma questão de saúde
pública e seu impacto na segurança alimentar, no futuro, é uma área de grande
preocupação mundial. Faz-se necessário, mudar os padrões alimentares tradicionais
(de alto consumo de produtos de origem animal), em direção a uma produção e
consumo maior de produtos de base vegetal (que causam menos prejuízos ao meio
ambiente).
Atualmente, os consumidores demandam alimentos que providenciem
benefícios à saúde com baixa caloria, alto teor de proteínas, que contenham fonte de
fibras e que causam menores danos ambientais. Alinhado a estas tendências, a
indústria alimentar está progressivamente lançando novos produtos de base vegetal
nos mercados.
Os cogumelos são alimentos globalmente considerados como uma “maravilha
gastronómica”. Além das qualidades organoléticas, os cogumelos também são de
grande interesse pelas suas propriedades medicinais, alto valor nutricional e funcional.
A grande maioria das pesquisas e aplicações atuais relacionadas aos cogumelos está
voltada para a indústria nutracêutica e pouco se aplica na ótica da inovação
gastronómica.
Neste contexto, é importante investigar as potencialidades biológicas e
nutricionais do cogumelo shiitake e ainda, desenvolver técnicas para a sua utilização
na gastronomia. O presente trabalho tem por objetivo desenvolver um snack
enriquecido com farinha de shiitake e empreende esforços a fim de caracterizá-lo
como um alimento funcional.
Devido à pandemia instalada neste ano de 2020, não foi possível concluir os
testes laboratoriais previstos para a caracterização nutricional dos snack crackers.
Mesmo assim, foi possível realizar uma análise sensorial como ferramenta exploratória
para o desenvolvimento de formulações para o mercado consumidor.
Em relação à aplicação prática dos resultados, foram testadas 5 formulações
diferentes, com variações dos níveis de farinha de shiitake incorporadas. A boa
aceitação da farinha de shiitake pelo painel revela que há boas potencialidades para o
desenvolvimento de novos produtos funcionais e para a inovação gastronómica.
Climate change is recognized as a public health issue and its impact on food security in the future is an area of great concern worldwide. It is necessary to change traditional food patterns (high consumption of products of animal origin), towards a greater production and consumption of plant-based products (which cause less damage to the environment). Currently, consumers demand foods that provide health benefits with low calories, high protein content, containing source of fiber and causing less environmental damage. In line with these trends, the food industry is progressively launching new plant-based products on the markets. In this context, mushrooms are foods considered a gastronomic marvel globally. In addition to organoleptic qualities, mushrooms are also of great interest for their medicinal properties, high nutritional and functional value. The vast majority of current research and applications related to mushrooms are aimed at the nutraceutical industry and has little application in terms of gastronomic innovation. It is therefore necessary to investigate the biological and nutritional potential of the shiitake mushroom and also to develop techniques for its use in gastronomy. This work aims to develop a snack enriched with shiitake flour and endeavors to characterize it as a functional food. Due to the pandemic installed this year of 2020, it was not possible to complete the laboratory tests planned for the nutritional characterization of the snack crackers. Even so, it was possible to perform a sensory analysis as an exploratory tool for the development of formulations for the consumer market. Concerning the practical application of the results, 5 different formulations were tested, with variations in the levels of incorporated shiitake flour. The good acceptance of shiitake flour by the panel reveals that there is good potential for the development of new functional products and for gastronomic innovation.
Climate change is recognized as a public health issue and its impact on food security in the future is an area of great concern worldwide. It is necessary to change traditional food patterns (high consumption of products of animal origin), towards a greater production and consumption of plant-based products (which cause less damage to the environment). Currently, consumers demand foods that provide health benefits with low calories, high protein content, containing source of fiber and causing less environmental damage. In line with these trends, the food industry is progressively launching new plant-based products on the markets. In this context, mushrooms are foods considered a gastronomic marvel globally. In addition to organoleptic qualities, mushrooms are also of great interest for their medicinal properties, high nutritional and functional value. The vast majority of current research and applications related to mushrooms are aimed at the nutraceutical industry and has little application in terms of gastronomic innovation. It is therefore necessary to investigate the biological and nutritional potential of the shiitake mushroom and also to develop techniques for its use in gastronomy. This work aims to develop a snack enriched with shiitake flour and endeavors to characterize it as a functional food. Due to the pandemic installed this year of 2020, it was not possible to complete the laboratory tests planned for the nutritional characterization of the snack crackers. Even so, it was possible to perform a sensory analysis as an exploratory tool for the development of formulations for the consumer market. Concerning the practical application of the results, 5 different formulations were tested, with variations in the levels of incorporated shiitake flour. The good acceptance of shiitake flour by the panel reveals that there is good potential for the development of new functional products and for gastronomic innovation.
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Palavras-chave
Lentinula edodes Shiitake Gastronomia Ciência dos alimentos Novos produtos funcionais