Evaluation of soy stroganoff formulations in the IF Goiano Campus Ceres

Abstract

Textured soy protein is a food alternative that can partially replace animal derivatives, and meet some dietary restrictions, and its use in ready-to-eat dishes will make food practical in its preparation. The objective was to carry out the evaluation of soy stroganoff formulations at the IF Goiano Campus Ceres. Three formulations of soy stroganoff (traditional, light and lactose-free) were prepared, stored in two types of packaging (for conventional oven and microwave oven). Microbiological tests were performed for molds and yeasts (CFU/g), coliforms at 35°C and 45°C (NMP/g); physical-chemical analyzes of pH, titratable acidity, moisture, total solids; acceptance sensory tests (blind and with information) by attribute (global impression, texture, flavor, appearance, color and aroma), acceptability index (IA), purchase intention and consumer profile through a structured questionnaire with questions closed. Regarding physical-chemical determinations and sensory tests of acceptance and purchase intention, they were submitted to analysis of variance and differences in means compared by Tukey's test at a 5% significance level. The results of the microbiological analyzes were descriptively evaluated. The results of the acceptability index and consumer profile were evaluated in percentage. A completely randomized experimental design was used, in three lots, three replications and in triplicate. Except for batch 2 of treatments A, C and D (16, 30 and 16 CFU/g), in all other batches of treatments, mold and yeast values were negative, with the samples ready for consumption. It was observed for coliforms at 35 °C and 45 °C that all treatments showed negative results (>3 MPN/g), demonstrating good microbiological quality. For the physical-chemical parameters, all treatments were significantly different from each other. Treatment E (traditional, conventional oven), regardless of the evaluated attribute, had an AI above 70%, and obtained a higher purchase intention value compared to treatment C (lactose-free, microwave) with a lower value, a result that has already been expected. Treatments B, C and E, regardless of the evaluated attribute, obtained AI above 70%, with the products ready to be commercialized. It was observed that 78% of participants consume stroganoff and the majority (98%) are unaware of other types of stroganoff on the market other than the traditional one. They also reported being the flavor of chicken stroganoff that they most know (90%) and consume (90%). Most prefer to use a microwave oven to defrost ready meals. All formulations showed good microbiological parameters. Regardless of the physical-chemical parameter evaluated, all treatments were significantly different from each other. Comparing the results, it was observed that the use of information in relation to the blind test during the sensory acceptance tests interfered with the tasters' response to the different evaluated formulations. The traditional formulation for conventional oven E stood out in the acceptability index and blind purchase intention tests, this being the formulation most conducive to commercialization.