Intenção de compra de produtos com micoproteína e estudo de aplicação de Pleurotus albidus nas características químicas e tecnológicas de hambúrguer bovino

Abstract

Species of edible mushrooms of the genus Pleurotus are considered foods of high nutritional potential and an alternative source of proteins, fibers and carbohydrates. Its use in meat products can be an alternative for reducing the fat content and adding fiber in this food group known for its high lipid content and low fiber content. In this context, this work aimed to verify consumers' knowledge about the use of mushrooms in food, as well as purchase intention. In addition, it aimed to develop mycoprotein flour from Pleurotus albidus using solid-state cultivation in wheat grains, analyze it and apply it in beef burgers at concentrations of 0, 25, 50 and 100% in substitution of fat. The prepared beef hamburgers were evaluated for their chemical composition and technological characteristics (pH, water activity, color, emulsion stability, cooking loss and texture). The results found in the purchase intention questionnaire were extremely promising with regard to the possible consumption of foods with mycoproteins, as the respondents showed interest in consumption and concern with the inclusion of alternative sources of protein in their diet. The macrofungus flour produced has 13.10% protein (d.b.), 10.65% lipids and 56.00% carbohydrates. When analyzing the hamburgers, it was observed that the substitution of fat promoted a decrease in lipids and an increase in carbohydrates. For the technological analyses, when increasing amounts of mycoprotein flour were added, there was an improvement in the texture and stability of the emulsion, a decrease in loss by cooking and lower luminosity.