Aproveitamento do caroço de açaí na elaboração de massa alimentícia frescal com adição de insetos comestíveis

Abstract

The aim of the study was to develop a fresh pasta product using açaí production residue, the stone, to produce flour, assessing the nutritional, technological and physicochemical characteristics of the pasta formulated as a partial and total substitute for wheat flour, as well as the addition of an edible insect, with the aim of increasing the fiber and protein content of the final product. As for the characterization of the FCA, the moisture content found (11.82%) complies with legislation. The protein content (5.18%) was lower than that stipulated by the law (6%) to be considered a source of protein. The ash content obtained in the FCA (1.09%) indicates a favorable nutritional potential for the preparation of bakery products and pasta. The pH found was 5.87, close to neutral, which is susceptible to the proliferation of molds and yeasts. As for the color analysis, the values of the parameters L*, a* and b*, 42.08, 5.91 and 15.93 (respectively) indicate a dark color towards brown. Three formulations were then produced: MC: Control formulation containing 100% wheat flour; MG10%: formulation containing 43% wheat flour and 10% FCA; MSG5%: gluten-free formulation containing 49.4% rice flour and 5% FCA. As for the results of the analysis of the centesimal composition of the raw and cooked formulations, the moisture content of the cooked pasta was approximately double that of the raw pasta. The MSG5% and MG10% formulations had higher mineral content. As for the protein content, the MG10% formulation showed a higher concentration, due to the inclusion of tenébrio flour. The lipid content found in the formulations is within the standards stipulated by legislation. Carbohydrates were predominant in all the formulations. The caloric value of the formulations after cooking ranged from 159.34 to 133.6, making them high-calorie products. As for the physicochemical analysis of the pasta frescal, the pH values ranged from 6.79 to 7.40 for raw and cooked pasta, indicating a neutral pH. The luminosity L* decreased as the addition of FCA to the pasta increased, due to the dark coloration present in the açaí stone and the meal of the tenébrio molitor. With regard to the technological analyses, the formulations showed satisfactory results, especially in the analysis of loss of soluble solids, in which, according to the literature, the formulations express "very good quality" characteristics. In the sensory test, the acceptability index of all the formulations showed average values of over 70%, with the MC and MG10% formulations receiving the highest ratings in the preference evaluation. Overall, the flour from the açaí stone and Tenébrio molitor proved to be alternative sources for making pasta, providing variations in ingredients, as well as contributing to the environment and reducing waste.