Estudo da adição de farinha da batata Yacon (Smallanthus sonchifolius) em fishburguer de tilápia

Abstract

Nile tilapia (Oreochromis niloticus) is the most cultivated freshwater species in the world, and is widely accepted among consumers. However, fish consumption is still small in Brazil. Fish derivatives with nutritional enrichment may be a viable alternative to increase fish consumption. In this context, the objective of this work was to produce fishburger of tilapia with the addition of yacon potato flour (Smallanthus sonchifolius), thus contributing to the nutritional, technological and sensorial characteristics. Three fishburger formulations were prepared, FC, F1 and F2 with substitution of corn starch for 0, 1,5 and 3 % of yacon flour (FY), respectively. The FY was elaborated and the loss index, yield, centesimal composition, water activity (Aw), pH, as well as solubility of corn and starch were determined. In the fishburgueres were determined the centesimal composition, pH, Aw and instrumental color. The cooking characteristics of the formulations were evaluated. Microbiological analyzes of tilapia raw materials were carried out to enable sensorial analysis, in which the acceptance and purchase intention tests were applied, in addition to evaluating the fish consumption frequency of the evaluators. The production of FY presented final yield of 8,95 %, with the largest constituents being total carbohydrates and total dietary fiber. FY showed higher solubility (~ 59 %) to maize starch (~ 4 %). Based on the physicochemical analyzes of the fishburger, they have a high moisture content (~ 74 %) and protein (~ 13 %). Fishburger formulations showed no difference between them for cooking yield, reduction of thickness, reduction of diameter and retention of moisture. However, for lipid retention (% RL) the formulations with FY (F1 and F2) presented higher retention (~ 139 % p <0,05) when compared to the control formulation (~ 123% p <0,05). While, for the expressible water, the higher the FY addition the greater the loss of water (less water retention capacity). With the color analysis, it was verified that the crude F2 showed darker coloration. With the cooking process the FC and F1 became darker, the same was not verified for F2. With cooking, fishburger coloration became more orange (hue ~ 70 º) and more intense (higher values of Chroma). The microbiological analysis indicated that the tilapia raw materials were in accordance with the legislation. All formulations were well-accepted sensorially, with scores above 7 (moderately liked) for acceptance and about 4 (probably would buy) for purchase intent. The fish consumption frequency of the evaluators was considered low. Among the participants, 52 % answered that they consume fish around once a month. Therefore, although FY did not improve the technological characteristics evaluated, except for % RL, it was shown as an option for addition in fishburger, since it did not affect the sensorial aspects of the same, thus contributing to a meat product with better characteristics nutritional benefits.