Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes

Abstract

The aim of the present study was to develop a mixed leather of açaí, banana, peanut, and guaraná syrup with nutritional characteristics, high fiber content and energy value using hydrocolloids agar and gellan gum as a binding agent. For this purpose, different concentrations of these hydrocolloids were evaluated in the development of mixed leather. The following formulations were developed: agar (0.50%) and gellan gum (0.50%), as (A050/G050); agar (0.75%) and gellan gum (0.25%), as (A075/G025); and agar (1.0%), as (A1). The concentration of dietary fiber in the formulation containing 0.50% of agar demonstrated significant differences in comparison to the other samples (p < 0.05). The addition of 0.75% of agar presented a higher average for carbohydrates (56.85 mg 100/g). The most negative impact on the bioaccessibility of the total phenolic compounds (TPC) and antioxidant activity (ABTS and FRAP) was in the A050/G050 sample. Regarding rupture strength, the sample A1 showed the lowest value (2.42 N) among all of the mixed leathers. The drying process contributed to the shrinkage of the polymer network of agar and gellan gum, resulting in a more compact mixed leather. This polymer net, in turn, trapped the lipid content, as well as the TPC (after gastrointestinal digestion) of mixed leather A1, thus providing beneficial effects to the body. Finally, the addition of 1% of agar stood out for presenting greater results for these parameters, offering a viable alternative for the production of a more nutritious product.