POTENCIAL NUTRICIONAL E FUNCIONAL DA BOCAIUVA NO DESENVOLVIMENTO E CARACTERIZAÇÃO DE SUPLEMENTOS ALIMENTARES PARA IDOSOS

Abstract

Food supplementation for the elderly is intended to complement the diet and thus contribute to an adequate nutritional status. Bocaiuva (Acrocomia aculeata), with the composition of its almonds considered a source of proteins, fibers and carotenoids, important compounds for the nutrition of the elderly population. The objective was to develop formulations of food supplements enriched with almond flour and bocaiuva pulp. The almonds were processed for oil extraction by cold pressing. In the development of the supplement, defatted bocaiuva almond flour, bocaiuva pulp flour, isolated whey protein and xylitol were used. For chemical analysis, moisture, ash, lipids, proteins, fibers and carbohydrate content were determined by difference. Regarding the microbiological evaluation, the count of Salmonella sp in 25g, Enterobacteriaceae / g, Staphylococci coagulase positive / g molds and yeasts / g were performed. In sensory, 75 judges, untrained elderly, evaluated the developed formulations (F1 and F2) and a standard (commercial) in relation to the attributes appearance, texture, aroma, flavor, color, sweetness, global acceptance and purchase intention, using scales structured hedonics. The results of the almond composition of the fruit for protein were 14.78 g 100 g-1, for lipid 55.15 g 100 g-1, for ash of 1.70 g 100 g-1, for moisture of 3. 36 g 100 g-1 and for carbohydrate were 55.87 g 100 g-1. The yield of defatted almonds was 36% compared to whole almonds. After several pre-tests, two formulations of food supplements were elaborated with the addition of defatted almond flour from bocaiuva in 36.06% (F1) and with the addition of 45.05% (F2), both containing 22% of flour from bocaiuva pulp, discovered in products with a grainy appearance and medium density. In relation to the results of the composition of the food supplements, the standard base presents inferior materials of moisture, lipids and fibers and superior contents of ash and carbohydrates in relation to F1 and F2. When comparing formulations containing bocaiuva, the protein content (5.47 g 100 g-1) stands out in F1 and in F2 the fiber content (19.30 g 100 g-1). In the microbiological analysis, the levels of all microorganisms in the F1 and F2 formulations found within the reference standards of the current legislation. In the sensory analysis, all formulations showed acceptability indexes above 70%, indicating that there was adequate acceptance by the products, in addition to not showing statistically significant differences between them for the attributes of appearance, texture, aroma and color. However, the participants showed a higher preference for the F2 formulation, containing a higher amount of bocaiuva in its composition, to the detriment of F1, particularly in terms of global acceptance, flavor and purchase intent. Thus, the formulation of the food supplement using almonds and bocaiuva pulp can provide advances and contribute to the discussion of new ingredients aimed at the elderly public, thus seeking alternative vegetable sources, found in the State of Mato Grosso do Sul.