[Protein hydrolysate as a dietetic resource]
OBJECTIVE: The central goal of this paper was to study the application of beef meat and poultry (turkey and chicken) hydrolysates to the preparations used in our Brazilian current feeding practices. METHODS: The various kinds of meat were hydrolyzed with fresh pineapple under similar conditions to those daily used at home. The selection of three types of preparation was dependent on whether their contents included starch or gelatin and liquid, like soup, mousse and fruit-shake. Hydrolysate were added to the preparations as part of the liquid content of their recipes. The acceptability of the preparations was checked out by employing the hedonic-scale affective test with untrained tasters. Variance analysis and the Tukeýs test were performed with a 5% level of significance for the results.RESULTS: The selected recipes were the following: bitterroot soup, fruit and vegetable-shakes and grape mousse, all of them containing starch or gelatin as an element to camouflage the bitter taste of the aminoacids. The preparations were well accepted: approximately 76% of the tasters reported having liked the soup at least somewhat; as to the shakes, more than 50% gave positive answers, and as to the mousse, approximately 88% reported having liked it. There were no statistically significant differences (p< 0.05) concerning the application of the three hydrolysates in all the preparations tested. CONCLUSIONS: The use of hydrolysed meat to replace liquid content of recipes is highly practicable, requiring only an adequate selection of recipes and their ingredients, that should include starch and gelatin in order to get fully satisfactory products. These preparations might serve as a basis for other ones, adapted to each diet.
Silva
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Faculdade de Saude Pública (USP), São Paulo, SP, Brazil.
Mazzilli
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RN
Barbieri
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