Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product
Atacy Maciel de Melo Cavalcante *
Departamento de Engenharia de Alimentos, Programa de Pós Graduação em Engenharia de Processos (PPGEP), Universidade Federal de Campina Grande, Centro de Tecnologia, Campina Grande, Paraíba, Brasil.
Osvaldo Soares da Silva
Departamento de Engenharia de Alimentos, Programa de Pós Graduação em Engenharia de Processos (PPGEP), Universidade Federal de Campina Grande, Centro de Tecnologia, Campina Grande, Paraíba, Brasil.
Genésio José da Silva Neto
Instituto Federal de Educação, Ciência e Tecnologia de Pernambuco, Campus Barreiros, Pernambuco, Brasil.
Anely Maciel de Melo
Programa de Pós-Graduação em Engenharia de Alimentos (PPGEA), Universidade Federal do Paraná, Centro Politécnico, Curitiba, Brasil.
Neila Lidiany Ribeiro
Pesquisadora do Instituto Nacional do Semiárido (INSA), Campina Grande, Paraíba, Brasil.
*Author to whom correspondence should be addressed.
Abstract
Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations.
Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod. The seeds represent an agroindustrial byproduct with broad technological and nutritional potential, with some applications already tested and widespread in the food and environmental sector. The high sugar content associated with the high levels of nitrogen in the mesquite tree pods favours the biochemical processes and enables the production technology of alcohol, spirits, liquor, wine, honey, enzymes, acids, gums, vinegar, sugars and even a substitute drink for coffee. In some Andean countries, other beverages such as lodge, chicha, etole and algarobina (a type of stomach and aphrodisiac fortifier), flour, biscuit and cookies are made. The physicochemical characteristics of the hamburger should contain a maximum fat content of 23.0%, a minimum of 15% protein, 3% total carbohydrates and calcium content (maximum dry basis) 0,1% in raw hamburger and 0.45% cooked hamburger.
Conclusion: The use of resources to reduce the disadvantages related to the addition of fibre in meat products should be studied in order to obtain the benefits of this addition without compromising the acceptability and quality of the final product, besides allowing a greater addition of mesquite seed in order to achieve the requirements for a functional product.
Keywords: Fibre, fat, mesquite flour, restructured meat