Caracterização tecnológica de farinhas de feijão comum (Phaseolus vulgaris L.) e aplicação em mortadelas

Abstract

Due to the current demand for reduced fat in meat products, this study aimed to technologically characterize carioca, jalo, rosinha, branco, preto, roxo, vermelho, bolinha, and fradinho bean flours. After selecting the best and most viable bean specimen, the carioca bean, mortadellas were made using its flour as a total substitute for cassava starch, with varying levels of bacon (0%, 25%, 50%, 75%, and 100%) to evaluate technological and sensory quality. In general, formulations with carioca bean flour showed lower exudate liquid content (TEFxs) and fat in the exudate (GEFxs) compared to the control (P <0.05), while TBARS was higher (P <0.05). As the substitution level increased, fat content and pH decreased (P <0.05) from 17.36% to 9.90% and from 6.76 to 6.59, respectively, while carbohydrate content increased (P <0.05) from 7.36% to 14.58%. However, water activity, water content, protein content, ash content, and residual nitrite content did not differ (P> 0.05) among the formulations. Similarly, the color indexes L*, a*, and C* showed no significant differences (P> 0.05) among the formulations. The b* values increased (P <0.05) with higher substitution levels, while the h values were lower (P <0.05) in the control compared to the other formulations. Hardness, adhesiveness, flexibility, and chewiness did not differ (P> 0.05) among the formulations. Only cohesiveness showed a general decrease (P <0.05) from 0.70 to 0.53 with increasing substitution levels. Regarding sensory evaluation, the control sample received higher acceptance scores (P> 0.05) for all attributes (appearance, aroma, taste, texture, and overall impression) compared to the other formulations. As the substitution level increased, sensory acceptance generally decreased (P> 0.05). The control sample was described with attributes such as "bright surface appearance," "fat appearance," and "firm texture," indicating positive sensory characteristics. On the other hand, the sample with 100% substitution was described with attributes such as "crumbly texture" and "flour taste," which negatively impacted its acceptance. Therefore, formulations with 25% and 75% substitution of bacon with carioca bean flour proved to be the best alternatives for maintaining fat properties with minimal variations in technological quality, while also achieving the highest sensory acceptance.