Desenvolvimento de mistura em pó para o preparo de bebida à base de amêndoa da castanha-de-cajú e pólen apícola de Apis mellifera

Abstract

The cashew nut kernel (ACC) as well as the residues generated from its processing (xerem) are commonly used by industries in the elaboration of food products such as vegetable drinks, a growing trend in the plant-based market. Bee pollen is a product rich in nutrients and bioactive compounds and its use as an ingredient can add nutritional and functional value to other foods. In this context, the objective of this work was to develop a powdered mixture based on cashew nut kernel and bee pollen and to evaluate its nutritional and physicochemical characteristics. Five formulations of drink mixtures were elaborated, being a Control (98% cashew nut; 2% guar gum) and the others added with different concentrations of bee pollen: F1 (1.5%); F2 (2.5%); F3 (3.5%); F4 (4.5%). In addition, the hydrolysis conditions of the ACC pie were evaluated with the use of the commercial enzyme bromelain. For this, a central compound rotational design (DCCR) was adopted, evaluating the influence of the independent variables (time, temperature and enzyme concentration) on the degree of hydrolysis and the percentage of free radical sequestration. The centesimal and physicochemical composition was analyzed, as well as the technological properties (wettability, water solubility, water absorption index (WAA), oil absorption capacity (OAC)) and color of the ACC protein hydrolysate and of the powder mixtures based on cashew kernel and bee pollen aiming their nutritional enrichment. The shelf life study of the powdered mixture with the addition of the protein hydrolysate in laminated polyethylene, polypropylene and glass packaging was evaluated by TBARS, peroxide index, titratable acidity, pH, water activity (Aw) and colorimetry analyses. For the analyses of the raw materials, an entirely randomized design with three repetitions was adopted. The data of the physicochemical, centesimal and technological analyses and the shelf life study were submitted to variance analysis (ANOVA) and, for the comparison of means, the Tukey test was used at 5% significance level. It was observed that the hydrolysis degree variable (%HG) and the isolated factors (time, temperature and enzyme concentration) were significant. As for the antioxidant activity (SRL%), neither the isolated factors nor the interaction between the factors were significant. Among the products, formulation F2 (2.5% bee pollen) showed good results, especially regarding protein content, being the most viable production option. The trial for production of hydrolysate that obtained the best results of %GH and %SRL was number 12 (80 minutes; 66.7 ºC; 0.75 (Enzyme/Substrate), which was then characterized in its mixed fraction (soluble + insoluble), soluble fraction (supernatant) and insoluble fraction (solid residue). The hydrolysate in the mixed form presented 90.0% yield, 35.37% protein, besides 2.13% of IAA, being the product used for incorporation into formulation 2 of the powdered mixture. The product with the addition of the protein hydrolysate of ACC besides presenting an increase in the contents of ash (2.26%), protein (32.19%) and crude fiber (4.88%), improved in relation to its technological properties of wettability (584 s), IAA (1.47%) and CAO (2.68%) when compared to the formulation without the addition of the protein hydrolysate. The composition of amino acids as well as fatty acids found in the product sample indicate that it can be used as a potential source of high quality protein and lipid in the diet. As for the antioxidant properties, the formulated powdered mixture showed 24.60% of free radical scavenging and 4.37 mg / mL of phenolic content in its composition. For shelf life, it was observed that the sample of the powdered mixture packaged in laminated polyethylene packaging showed the highest stability performance during the sixty days of storage.