Post-Graduate Program in Human Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, DF, Brazil.
Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, DF, Brazil.
PLoS One. 2024 Aug 23;19(8):e0307640. doi: 10.1371/journal.pone.0307640. eCollection 2024.
The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract. All formulations' chemical composition, sensorial characteristics, viscosity, total phenolic content, antioxidant activity, and microbiological stability were analyzed during 28 days of storage at 4°C and a relative humidity of 23%. Energetic value ranged from 64 to 71 kcal/100g, and carbohydrate content from 9.68 to 11.06, protein from 3.38 to 3.04, lipids from 1.41 to 1.60, ashes from 0.53 to 0.59 and crude fiber from 0.86 to 1.34 g/100g among the formulations. The increase in the proportion of araticum pulp in the formulations reduced moisture content by 1.2 to 2.1% (F1: 84.2, F2: 83.2, and F3: 82.4), protein content by 3 to 9% (F1: 3.3, F2: 3.2, and F3: 3.0), and pH value by 5.8 to 10.7% (F1: 5.50, F2: 5.18, and F3: 4.91), and increased the TSS by 1.1 to 1.3-fold (F1: 8.36, F2: 8.98, and F3: 10.63 º Brix), total phenolics content by 1.5 to 2.0-fold (F1: 4,677, F2: 6,943, and F3: 10,112 gallic acid μmol/L) and antioxidant activity by 1.8 to 2.8-fold (F1: 1,974, F2: 3,664, and F3: 5.523). During the 28 days of storage at 4°C, the formulations F1 and F2 showed better stability of phenolic compounds and antioxidant activity; however, the formulation F3 showed acceptable microbiological quality up to 28 days of storage, higher viscosity, 8 to 16-fold higher than the formulations F1 and F2, respectively (F1: 238.90, F2: 474.30, and F3:3,959.77 mPa.s), antioxidant capacity and better scores in sensory analysis. The present study showed that the plant-based dessert elaborated with araticum pulp and chickpea extract might be considered a potential dairy alternative product with high antioxidant activity, protein content, and a viscosity similar to yogurt; however, its sensory aspects need improvement.
近年来，由于健康和环保意识等多方面的原因，人们对植物性产品的需求有所增加。本研究旨在以木薯果肉和鹰嘴豆提取物为原料，不添加糖和脂肪，生产和表征一种植物性的、无乳制品的甜点。制备了三种配方：配方 1（F1）：20%木薯果肉+80%鹰嘴豆提取物；配方 2（F2）：30%木薯果肉+70%鹰嘴豆提取物；配方 3（F3）：40%木薯果肉+60%鹰嘴豆提取物。在 4°C 和相对湿度 23%的条件下储存 28 天期间，对所有配方的化学成分、感官特性、粘度、总酚含量、抗氧化活性和微生物稳定性进行了分析。能量值在 64 至 71 kcal/100g 之间，碳水化合物含量在 9.68 至 11.06 之间，蛋白质含量在 3.38 至 3.04 之间，脂肪含量在 1.41 至 1.60 之间，灰分含量在 0.53 至 0.59 之间，粗纤维素含量在 0.86 至 1.34 g/100g 之间。配方中木薯果肉比例的增加使水分含量降低了 1.2 至 2.1%（F1：84.2，F2：83.2，F3：82.4），蛋白质含量降低了 3 至 9%（F1：3.3，F2：3.2，F3：3.0），pH 值降低了 5.8 至 10.7%（F1：5.50，F2：5.18，F3：4.91），总可溶性固体（TSS）增加了 1.1 至 1.3 倍（F1：8.36，F2：8.98，F3：10.63°Brix），总酚含量增加了 1.5 至 2.0 倍（F1：4,677，F2：6,943，F3：10,112 没食子酸μmol/L），抗氧化活性增加了 1.8 至 2.8 倍（F1：1,974，F2：3,664，F3：5.523）。在 4°C 下储存 28 天期间，配方 F1 和 F2 表现出更好的酚类化合物和抗氧化活性稳定性；然而，配方 F3 在 28 天的储存期内表现出可接受的微生物质量，其粘度分别比配方 F1 和 F2 高 8 至 16 倍（F1：238.90，F2：474.30，F3：3,959.77 mPa.s），抗氧化能力和感官分析得分更好。本研究表明，以木薯果肉和鹰嘴豆提取物为原料制作的植物性甜点可能是一种具有高抗氧化活性、蛋白质含量和类似酸奶粘度的潜在乳制品替代品；然而，其感官方面需要改进。
