Year
25 / Nº 40 / 2023 /
DOI:
https://doi.org/10.36995/j.recyt.2023.40.004
Pea Antipasto Enriched with Probiotic
Bacteria: Development and Sensory Acceptance
Antipasta de Guisantes
Enriquecida con Bacteria Probiótica: Desarrollo Sensorial
y Aceptación
Antepasto de Ervilha Enriquecido com Bactéria Probiótica:
Desenvolvimento e Aceitação Sensorial
Thamiris
Carla C. Santos¹;
Hellen V. Câmpara1; Leidilaine
dos Santos1; Aurélia D. de Oliveira Martins¹; Fabiana
de O. Martins¹;
André Narvaes da R. Campos¹; Maurílio
L. Martins¹;
Eliane M. Furtado Martins1,
*
1- Federal Institute of Education, Science and Technology
of Southeast Minas Gerais, Rio Pomba
campus, Food Science and Technology Department, Avenue Doctor José Sebastião da Paixão - Lindo Vale,
Rio Pomba, Minas Gerais, Brazil.
* E-mail: eliane.martins@ifsudestemg.edu.br
Received:
13/07/2023; Accepted: 04/12/2023
Abstract
The incorporation of probiotic bacteria in pea-based
products can encourage the consumption of this legume, contributing to the
production of functional foods. The objective of this work was to develop
pea-based antipasto, enriched with the probiotic Lactiplantibacillus plantarum, as
well as to evaluate the microbiological quality and sensory characteristics of
the product. The prepared antipasto contained peas, olive oil, onion, salt and
oregano. After preparation, the addition of probiotic bacteria was performed
and the product was kept refrigerated at 8 °C to carry out analyzes of
filamentous fungi and yeasts, Enterobacteriaceae and Escherichia coli and sensory attributes of appearance, aroma,
flavor and texture by 50 consumers not trained. Analyzes were performed at
times 0 and after 14 days of product storage. The results of filamentous fungi
and yeasts, Enterobacteriaceae and E.
coli were satisfactory and the product was safe for consumption. Average
scores ranging from 7.0 (I liked it moderately) to 8.0 (I liked it a lot) were
attributed to the attributes evaluated in the sensory analysis. The antipasto
showed good purchase intention, demonstrating high market potential. The pea is
a promising alternative for the elaboration of probiotic non-dairy products
with functional appeal, and can be inserted in food preparations.
Keywords: Legume; Appetizer; Lactobacilli; Acceptability;
Purchase Intent.
Resumen
La incorporación de bacterias probióticas en productos a base de guisantes puede incentivar el consumo de esta leguminosa, contribuyendo
a la elaboración de
alimentos funcionales. El objetivo de este trabajo fue desarrollar
un antipasto a base de guisantes, enriquecido con el probiótico Lactiplantibacillus plantarum, así como evaluar la calidad microbiológica y las características sensoriales del producto. El antipasto preparado contenía guisantes, aceite de oliva, cebolla,
sal y orégano. Luego de la preparación se realizó la adición de bacterias
probióticas y el producto se mantuvo refrigerado a
8 °C para realizar análisis de hongos
filamentosos y levaduras, Enterobacteriaceae
y Escherichia coli y atributos sensoriales de apariencia, aroma,
sabor y textura por parte de 50 consumidores no capacitados. Los análisis se realizaron en los tiempos
0 y después de 14 días de almacenamiento del producto. Los resultados de hongos
filamentosos y levaduras, Enterobacteriaceae
y E. coli fueron
satisfactorios y el producto fue seguro para el consumo. A los atributos evaluados en el
análisis sensorial se les atribuyeron puntuaciones promedio que van desde 7,0 (me gustó
moderadamente) hasta 8,0 (me gustó mucho). El antipasto mostró buena intención
de compra, demostrando alto potencial de mercado. La arveja
es una alternativa promisoria para la elaboración de productos no lácteos probióticos con atractivo funcional, pudiendo ser insertada en preparaciones alimenticias.
Palabras clave: Legumbre; Aperitivo; lactobacilos; Aceptabilidad;
Intención de Compra.
Resumo
A incorporação de bactérias probióticas em produtos à
base de ervilha pode estimular o consumo dessa leguminosa, contribuindo para a
produção de alimentos funcionais. O objetivo deste trabalho foi desenvolver
antepasto à base de ervilha, enriquecido com o probiótico
Lactiplantibacillus plantarum,
bem como avaliar a qualidade microbiológica e as características sensoriais do
produto. O antepasto preparado continha ervilhas, azeite, cebola, sal e
orégano. Após o preparo, foi realizada a adição de bactérias probióticas e o
produto foi mantido refrigerado a 8 °C para realização das análises de fungos
filamentosos e leveduras, Enterobacteriaceae e
Escherichia coli e atributos sensoriais de aparência, aroma, sabor e textura
por 50 consumidores não treinados . As análises foram
realizadas nos tempos 0 e após 14 dias de armazenamento do produto. Os
resultados para fungos filamentosos e leveduras, Enterobacteriaceae
e E. coli foram satisfatórios e o produto é seguro
para consumo. Pontuações médias variando de 7,0 (gostei moderadamente) a 8,0
(gostei muito) foram atribuídas aos atributos avaliados na análise sensorial. O
antepasto apresentou boa intenção de compra, demonstrando alto potencial de
mercado. A ervilha é uma alternativa promissora para elaboração de produtos
probióticos não lácteos com apelo funcional, podendo ser inserida em
preparações alimentícias.
Palavras-chave: Leguminosa; Antepasto; Lactobacilos; Aceitabilidade;
Intenção de compra.
Introduction
With the growing demand for functional foods, research
has focused on the development of new products, enabling innovation in the food
area and the creation of new market niches (1), such as those containing
bioactive compounds and probiotics (2). Thus, the development of probiotic
foods should be emphasized due to their proven efficacy and the adaptability of
cultures to different food matrices (3). Probiotics are live microorganisms
that, when administered in adequate amounts, provide a health benefit to the
host ( 4).
For decades, the probiotic market has focused on dairy
products such as yogurt and other fermented products, but with the rise of
vegetarianism and lactose intolerance, changes have occurred in this scenario
(5). For this reason, raw and fermented vegetables (6; 7) and some legumes have
been studied and may represent an excellent vehicle for probiotic bacteria (8; 9). Peas (Psium sativum) are
the edible seeds of pods, very well known all over the world and, in general,
have 20-25% protein, 40-50% starch and 10-20% fiber (10; 11). According to
Pinheiro et al. (12), boiled peas have a reference value of 96 calories per 100
g serving. Although this legume is widely used in food and culinary
preparations, there are few studies that evaluate the sensory characteristics
of pea-based appetizers containing probiotic bacteria, such as antipasto, which
are preparations consumed before meals. According to Capillas and
Herrero (13), sensory analysis evaluates the properties (texture, taste,
appearance, smell, etc.) of a food through the tasters' senses (sight, smell,
taste, touch and hearing), and this type of analysis has been used for the
purpose of accepting or rejecting food products, complementing technological
and microbiological safety in the evaluation of food quality. In this context, the objective of this work was to
develop a pea appetizer enriched with probiotic bacteria, contributing to the
production of healthy and functional foods, and to evaluate its microbiological
quality and sensory acceptability.
Materials and Methods
Preparation of antipasto
The
split pea was purchased in 500 g packages and sent to the Vegetable Processing
unit of the Food Science and Technology Department, where it was processed. To
prepare the antipasto, 62% peas, 4% onions, 2% salt, 2% oregano and 30% olive
oil were used. The pea was washed followed by immersion in water, remaining for
at least 12 hours at 8 °C, to reduce the level of antinutrients, in addition to
providing the grains with softness for processing (14). The onion was peeled,
sliced, cooked with the pea for approximately 80 °C/30 min., and the mixture
was ground in a domestic processor (Arno, Brazil) for approximately 15 seconds.
After crushing, the mixture was added with salt, oregano and olive oil, until
the antipasto was completely homogenized. The antipasto was then heat-treated
until it reached approximately 80 °C/10 min, and then 80-100 grams of the
product were placed in sterile, still warm glass jars, identified as the
control treatment.
Inoculation
of L. plantarum to antipasto
For
each 400 g of prepared antipasto, under aseptic conditions, at 40 °C, a capsule
of L. plantarum
LP299V (Jarrow Formulas®) containing 1010
cells was added. After the addition of the probiotic, the antipasto were then
filled into sterile glass bottles and kept for 24 hours at a temperature of + 25 °C and, after this period, the product
was stored in B.O.D. at 8 ºC for up to 14 days to carry out microbiological and
sensory analyses. The control treatment consisted of antipasto without addition
of probiotic bacteria.
Evaluation of the microbiological quality of antipasto
To evaluate the microbiological
quality of antipasto, 25 g of both samples (control and containing L. plantarum), were homogenized in 225
mL of 0.85% NaCl saline solution (Synth, Diadema, São
Paulo, Brazil), with serial dilutions being performed. For filamentous fungi
and yeasts, Dicloran Glycerol 18 Agar (Acumedia,
Michigan, USA – DG 18) was used, incubating the plates in B.O.D (Novatecnica NT 704, 31 Piracicaba, São Paulo, Brazil) at 25
°C ± 1 °C for 5 days. After this period, the count was performed and the
results were expressed in CFU/g, following the methodology described by Beuchat and Cousin (15). Enterobacteriaceae and Escherichia coli were determined by the
Most Probable Number (MPN) technique according to Kornacki
and Johnson (16). Lauryl Sulfate Tryptose Broth (LST)
was used for the presumptive test and Brilliant Green Bile Broth (BV) to
confirm coliforms at 30 ºC (total coliforms) and EC Broth to confirm coliforms
that ferment at 45 ºC (thermotolerant coliforms). The result was expressed in
MPN per gram of antipasto. The analyzes were carried out
at times 0 and after 14 days of storage at 8 °C. Product shelf life has been
established at 14 days, since the product is not added of preservatives,
packaged manually, and kept refrigerated. Furthermore, previous studies
indicated sensory changes after this period.
Sensory analysis
Prior
to the analysis, the project was submitted and approved by the Ethics Committee
in Research with human of IF Sudeste MG (CAAE number 57432222.2.0000.5588).
Sensory
analysis was performed by 50 consumers who appreciate peas being employees and
students of the Rio Pomba campus in individual booths
with white light, under controlled conditions. Samples of 10 g of antipasto
were served together with crackers and salt, in plastic plates coded with three
random digits. Consumers received a form containing a nine-point hedonic scale
ranging from “extremely liked” (score 9) to “extremely disliked” (score 1), to
assess the overall impression, along with questions related to appearance
attributes (pleasant, dark green , light green, homogeneous and unpleasant),
aroma (pleasant, mild, unpleasant, characteristic and aromatic), flavor
(pleasant, mild, characteristic, spicy, vinegary, bitter and buttery) and
texture (pleasant, unpleasant, characteristic, compact, firm and sandy) in
order to describe the antipasto.
Most consumers were female (65.5%), aged between 18
and 25 years (62%) and undergraduate students (59.9%). The majority (75.6%)
reported liking peas, but they had no habit of consuming (85.1%) the legume.
The
intention to purchase the product was based on the general impression of consumers
and was assessed using a 5-point Attitude Scale (5 = would definitely buy; 4 =
probably would buy; 3 = maybe yes/maybe no; 2 = probably would buy; 1 = I
definitely wouldn't buy it). The analyzes were carried out at times 0 and at 14
days of antipasto storage at 8 °C.
Global
Impression was evaluated using a randomized block design (RBD) with a factorial
scheme, considering the addition or not of probiotics at times 0 and 14 days. The
responses to the sensory analysis factors Appearance, Aroma, Flavor and Texture
were also evaluated, using dynamic tables and the results of the sums expressed
in radar graphs constructed in Microsoft Excel. The data obtained were
subjected to analysis of variance (ANOVA) and means compared by Tukey's test at
5% significance. The analyzes were performed using the ExpDes.pt Package (17)
for the R software (R-Core Team, 2021).
Results and discussion
Evaluation
of the microbiological quality of antipasto
There were 7.0x101 to 9.0x101 CFU/g
of filamentous fungi and yeasts and < 1.0 X 101 CFU/g of
Enterobacteriaceae and E. coli,
making the appetizer safe for consumption, which reflects good manufacturing
practices adopted in the processing.
Sensory evaluation of pea antipasto
For the overall impression of the antipasto, mean
scores between 7.0 (I liked it moderately) and 8.0 (I liked it a lot) were
obtained (Table 1), which suggests good acceptance and consumer satisfaction.
There was no difference (p>0.05) between treatments or between the times
immediately after preparation (time 0) and after 14 days of refrigerated
storage (Table 1).
Table
1: Average results of the evaluation of the
global impression of the antipasto and at different times, carried out by the
50 consumers.
|
Treatments |
Global impression |
|
Control antipasto |
7,61 a |
|
Probiotic antipasto |
7,62 a |
|
C.V. (%) |
15,51 % |
|
Times |
Global impression |
|
0 |
7,55 a |
|
14 |
7,69 a |
Means followed by the same
letter do not differ from each other by the Tukey test at 5% probability. To
describe the antipasto of the control treatment and added of L. plantarum at times 0 and 14 days,
based on questions related to attributes appearance; aroma; flavor and texture
a spider graph was constructed (Figure 1). The center of the graph is
considered null or low for a given attribute and, as the points representing
the characteristics of each sample approach the ends, the intensity of the
attributes increases.
For the appearance attribute,
it was found that dark green was evidenced for most appetisers
evaluated. However, at the end of the shelf life, the antipasto containing
probiotic tended to light green, a characteristic pea color. Some consumers
considered the appearance unpleasant at the end of the shelf life (Figure 1),
probably due to the storage time promoting a loss of the product's original
characteristics, which was visually noticed. Most consumers considered the
antipasto aroma pleasant at times 0 and 14 and this attribute was also
considered characteristic and mild by some tasters. The taste was also pointed out as pleasant by most tasters,
with greater preference for antipasto added with probiotics (Figure 1).
Figure 1: Sensory analysis of antipasto control and added of L. plantarum LP299V at times 0 and 14
days. The lines in the graphs represent the number of responses for each of the
characteristics related to appearance, aroma, flavor and texture.
Some
tasters identified a spicy flavor in both appetizers, at the end of shelf life,
which probably occurred because the spices enhance the product's flavor over
time. Regarding to texture, at the
beginning of the shelf life, time 0, most tasters attributed a pleasant texture
to the antipasto, while at 14 days some considered the texture to be firm,
sandy and compact (Figure 1). Thus, there was good acceptability of the
product by consumers, highlighting the pleasant characteristic, noticeable in
all evaluated attributes.
For purchase intention, both antipasto presented
scores of 4.0 and 4.2 after analysis at time 0 and after 14 days, respectively,
being between the hedonic terms “probably would buy” and “certainly would buy”,
on the scale of 5 points, indicating the purchasing attitude of consumers, as
well as its high acceptability.
Conclusions
The pea antipasto presented satisfactory
microbiological quality and were suitable for consumption. The product was well
accepted by consumers and the addition of L.
plantarum LP299V positively influenced the sensory quality, contributing to
the elaboration of a functional appetizer, with a very good purchase intention,
indicating that legumes such as peas can be explored in the elaboration of new
products from vegetable matrix with market potential.
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