Abstract
Abstract The preparation of bakery products is expanding, mainly due to the possibility of adding other ingredients, in order to enrich them nutritionally. Spinach (Tetragonia tetragonoides) is a vegetable widely used, although its stem that has great potential for use, is still considered a waste and discarded. Based on the aforementioned information, this work aims to elaborate and characterize physical, chemical, sensory and minerals of salty muffins enriched with T. tetragonoides. Four formulations of salty muffins were prepared as following: Standard Formulation (F1); Formulation with addition of spinach leaves (F2); Formulation with addition of spinach stems (F3); Formulation with addition of spinach leaves and stems (F4). The physical and chemical characterization of the leaves and stems of T. tetragonoides was done by quantifying the moisture, residue mineral fixed, proteins, color and minerals. Muffins were characterized by analyzing moisture, fixed mineral residue, protein, total reducing sugars and instrumental analysis of color and texture; sensory and minerals. The muffins showed a predominant green color, due to the addition of spinach. However, stems, leaves and muffins have a high content of minerals, especially calcium and iron. The incorporation of vegetables in the formulations provided an increase in protein content, in addition to expressive sensory acceptance. Feasibility is observed in the production of savory muffins with the addition of leaves and stems, thus using the entire vegetable and avoiding food waste.
Highlights
The development of food products with the use of alternative raw materials has been intensified in recent years, in order to increase and improve nutritional quality, without compromising the sensory characteristics of the final product
Based on the aforementioned information, this work aimed at the elaboration as well as the physical, chemical, sensory and mineral characterization of salty muffins enriched with leaves and stems of T. tetragonoides
The fixed mineral residue content was 58% higher in the stems when compared to the spinach leaves; Storck et al (2013) reported values of 1.2 g 100 g-1 for the leaf and 1.26 g 100 g-1 for the stems, the differences with the work data may be related to climatic differences and time of planting
Summary
The development of food products with the use of alternative raw materials has been intensified in recent years, in order to increase and improve nutritional quality, without compromising the sensory characteristics of the final product Among these, it has been highlighted the bakery products, especially, salty muffins. It has been highlighted the bakery products, especially, salty muffins Such highlighted issues related to it are mainly associated with the possibility of adding new ingredients in the muffin formulations, even parts of vegetables that are considered waste, such as spinach stems (T. tetragonoides) (Barros et al, 2019; Ferreira et al, 2019; Augusto et al, 2017, Ferreira & Freitas, 2019). Based on the aforementioned information, this work aimed at the elaboration as well as the physical, chemical, sensory and mineral characterization of salty muffins enriched with leaves and stems of T. tetragonoides The integral incorporation of this vegetable into a new product, such as muffins, can contribute to the increase in the content of vitamins, proteins and minerals, especially calcium and iron, in addition to being rich in bioactive compounds, making changes to the final product to provide higher quality and amount of compounds beneficial to the human organism (Galla et al, 2017; Azevedo, 2012).
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