Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18 / Geleia de umbu (S. tuberosa) enriquecido com proteínas pela adição de Spirulina sp. LEB-18

Authors

  • Jéssica Santiago Falcão Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Tales Santos Sobral
  • Larissa Farias da Silva Cruz
  • Biane Oliveira Philadelpho
  • Johnnie Elton Machado dos Santos
  • Jorge Alberto Vieira Costa
  • Janice Izabel Druzian
  • Ederlan de Souza Ferreira

DOI:

https://doi.org/10.34117/bjdv6n4-437

Keywords:

Umbu product. Physicochemical properties. Enrichment nutritional. Sensory acceptance.

Abstract

We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58–0.61), pH (2.60–3.42), and total titratable acidity (14.59–22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66–16.79%) than in commercial formulations, but the energy value (332.91–358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136–232%) and total ash (96–235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.

 

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Published

2020-05-01

How to Cite

Falcão, J. S., Sobral, T. S., Cruz, L. F. da S., Philadelpho, B. O., dos Santos, J. E. M., Costa, J. A. V., Druzian, J. I., & Ferreira, E. de S. (2020). Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18 / Geleia de umbu (S. tuberosa) enriquecido com proteínas pela adição de Spirulina sp. LEB-18. Brazilian Journal of Development, 6(4), 22714–22729. https://doi.org/10.34117/bjdv6n4-437

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Original Papers