BR102021015681A2 - FUNCTIONAL CREAM FORMULATION CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING IT - Google Patents

Abstract

This patent presents the formulation and manufacturing process of a functional food intended for human consumption, which is a source of fiber, mainly insoluble fiber, with a prominent fatty acid profile and contains raw materials with high antioxidant capacity, and these points are desirable from a nutritional and technological point of view. This product is aimed at different consumers, including athletes, and audiences with dietary restrictions, such as lactose intolerants, those allergic to cow's milk protein, vegans, people with gluten restrictions, such as those with Celiac Disease; and refers, more specifically, to a vegetable cream, clean label and sustainable, through the combination of nut oil, preferably Brazil nut, and walnut cake, preferably pecan nut, which is a by-product of the processing of this material -cousin. The product also contains cocoa, sugar (preferably brown), and lecithin (from soy, for example).

Description

FUNCTIONAL CREAM FORMULATION CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME INVENTION TECHNOLOGICAL SECTOR

[001] In general, the present invention belongs to the functional food manufacturing sector intended for human consumption, a source of fiber, mainly insoluble fiber, with a prominent fatty acid profile and substances with antioxidant capacity, both aspects of which are desirable from a nutritional and technological point of view. This food is intended for different consumers, including athletes, and audiences with dietary restrictions, such as lactose intolerants, allergic to cow's milk protein, vegans, people with gluten restrictions, such as people with Celiac Disease; and refers, more specifically, to a vegetable cream, clean label and sustainable, through the combination of nut oil, preferably Brazil nut, and walnut cake, preferably pecan nut, which is a by-product of the processing of this material -cousin. The product also contains cocoa powder (preferably 100%), sugar (preferably brown), and lecithin (from soy, for example).

STATE OF THE TECHNIQUE

[002] It is known that the food research and development sector has been challenged to create products that adapt to new patterns and consumption habits of the population. The recommendations of the World Health Organization (WHO) to achieve a balanced diet and a healthy weight are to reduce the caloric intake of fats, replacing saturated fats with unsaturated fats, and eliminating trans fatty acids. It is also recommended to increase the consumption of whole grains and nuts, among others (WHO, 2018). Products containing raw materials such as chestnuts, walnuts and/or almonds, therefore, offer nutritional aspects of interest and flavor to the consumer, meeting these demands of the food market (SOUZA et al., 2007).

[003] Fruits and seeds, such as chestnuts and nuts, have an outstanding nutritional composition, as they are sources of substances such as essential fatty acids, proteins, vitamins and minerals. Among those produced commercially in Brazil, there are, for example, the Brazil nut (Bertholletia excelsa) and the pecan nut (Carya illinoensis (Wangenh.) K. Koch).

[004] These oleaginous matrices, such as chestnuts and walnuts, can be used for the extraction of oil, obtained industrially through a process, preferably mechanical oil extraction by hydraulic pressing, without applying temperature. This oil is considered gourmet and can reach high prices in the market (SOUZA et al., 2007). Pecan and Brazil nut oils are already produced by some industries. Other extraction technologies can be applied to obtain oil, such as aqueous extraction (ZHANG and WANG, 2016), enzyme-assisted aqueous extraction (POLMANN et al., 2019), supercritical and pressurized fluid extraction (TEIXEIRA et al., 2019). al., 2020).

[005] After processing for oil extraction, the cake generated in parallel, as a co-product, still contains significant amounts of residual oil and other nutritionally interesting substances, such as proteins, fibers and minerals. It also presents high antioxidant activity, attributed, for example, to the presence of phenolic compounds and tannins. The pie is eventually discarded in the environment, or destined for animal feed, or it can even be used as an ingredient in confectionery, bakery, cereal bars and dairy industries (ORO, 2007).

[006] The study of food production from raw materials of vegetable origin is in line with global trends towards increased consumption of healthier and more differentiated products.

[007] The patent document PI 9712799-0 - PROCESS FOR MANUFACTURING CHESTNUT PASTE BY ADDING OIL TO THE PASTE BEFORE THE HIGH SHEAR MIXING, describes nut pastes, especially peanut butter, which have reduced stickiness, added oil , plus any other ingredients such as salt, sugar, emulsifier and stabilizer to reduce viscosity to approximately 2000 cP or less. This document focuses on the manufacturing method for these pastes and does not include oilseed cake (for example, pressing) in the formulation of the products developed.

[008] The patent document PI 0505408-7 - COMPOUND FOOD WITH LOW FAT CONTENT AND CHOCOLATE FLAVOR, presents compound food, with low lipid content, obtained from a water-in-oil emulsion, produced according to the technology of manufacture of margarines and/or vegetable creams, with chocolate flavor and color, and with a consistency different from traditional margarines. The product has a low lipid content, from 5 to 30%, water-in-oil emulsion, and does not include oilseed cake (for example, pressing) in the formulation of the products developed.

[009] The patent document US2005142276A1 - PEANUT SPREAD, describes a peanut butter spread or other types of nuts, with added vegetable protein, preferably soy, and sweetener. It features the addition of soy protein concentrate and uses high temperature in its processing (155-160°C to melt the fats), in addition to not including cake (for example, pressing) of oilseeds in the formulation of the products developed.

[0010] The patent document US20090263562A1 - PROCESS FOR MAKING NUT SPREADS, presents a nut paste made from a mixture of ground macadamia and / or almonds and honey, in which honey is the main component and provides a binder for the edible paste in paste, in addition to controlling the taste, texture and spreadability of the food product. It presents a differentiated formulation from that exposed in this patent application and does not present the inclusion of cake (for example, pressing) of oilseeds in the formulation of the products developed.

[0011] In a study by Wagenerr and Kerr (2017), spread formulations were developed by adding 14.2 to 50.6% pecan nut oil, and 43.2 to 79.6% walnut cake pecan, in addition to the addition of sugar and salt. One of the formulations contained 23.3% oil and 70.5% pecan presscake flour, which in turn contained 45% oil. This formulation resulted in a spread containing 55% oil. The authors comment that pecans naturally contain a high oil content, which results in a product that is more “slippery” than spreadable, and with a tendency to oil separation. The authors comment that controlling the proportion of solids and oil in the formulation can overcome these challenges, resulting in a more acceptable product (Wagenerr and Kerr, 2017). These authors, however, did not evaluate the syneresis (oil separation) of the obtained product, nor did they consider the emulsifying capacity of the walnut cake, approaches carried out in the present invention patent. In addition, it is important to comment that the proportion of press cake used in the study by Wagenerr and Kerr (2017) was in the range of 43.2% to 79.6%, a value substantially higher than that presented in this invention patent, as can be seen observed later. Another point to be commented on is that, in the study by Wagenerr and Kerr (2017), salt was added to the formulation, which was not used in the present patent.

[0012] Another point to be highlighted regarding the preparation of creams is the fact that, depending on the raw material used for their preparation, the mineral content present can be toxic for human consumption. In the case of Brazil nuts, for example, data indicate that, depending on the soil and, therefore, the origin of this nut, selenium levels may vary (SIVA, 2016). This mineral has an important biological activity, acting as an antioxidant and participating in antioxidant enzymes, the selenodesiodinases, such as glutathione peroxidase, selenoprotein P and tyrosine reductase (SANTOS et al., 2013). A study carried out by Souza and Menezes (2004) indicated that the Brazil nut almond cake (7 μg.g-1) has 3.5 times more selenium when compared to the nut in natura (2 μg.g-1 ). Brito, Júnior and Dantas (2014) also studied this component in Brazil nuts, indicating that the oil is the co-product with the lowest amount of selenium, presenting a lower content than the detection limit applied in the cited work (1.4 µg.g-1). According to Resolution RDC No. 269, of September 22, 2005, by ANVISA, the Recommended Daily Intake (RDI) of selenium for an adult is 34 μg.day-1 (BRASIL, 2005). Therefore, for safety reasons, it is essential to know the mineral profile and control the type of oilseed cake added to the formulation, ensuring a balanced and safe composition for human consumption, and thus minimizing the consumption of minerals in toxic amounts.

[0013] Given the new patterns and consumption habits of the population, which increasingly seeks a balance in the diet and an adequate body weight, and medical recommendations to reduce the caloric intake of fats, replacing saturated fats with unsaturated fats, and eliminating trans fatty acids, in addition to increasing the consumption of whole grains and nuts, among others, an attempt was made to develop a product that is a source of fiber, mainly insoluble fiber, with a desirable fatty acid profile from a nutritional and technological point of view, and containing raw materials with recognized presence of substances with antioxidant capacity, and intended for different consumers, including athletes, and audiences with dietary restrictions, such as lactose intolerant, allergic to cow's milk protein, vegans, people with gluten restrictions , as carriers of Celiac Disease.

[0014] Considering the great availability and relevance of nuts (in particular, Brazil nuts) for Brazil, and the potential for increasing the cultivation and consumption of nuts (especially pecan nuts) in this country, as well as the composition of these raw materials, rich in essential fatty acids, proteins of high biological value, high content of dietary fibers, mainly insoluble, presence of phenolic compounds, and antioxidant activity, they were used for the elaboration of this product destined to human consumption.

[0015] Walnut pie does not contain selenium in its composition, contrary to what can occur with chestnut pie, which, depending on its origin, may contain this mineral in toxic concentrations for human consumption, restricting its use in the formulation of food, in amounts that would be technologically necessary. In addition, the use of oilseed cake such as nuts (preferably pecans) as an ingredient in food formulation, allows the use of this co-product to obtain a cream with an interesting nutritional and chemical composition, through the application of the Circular Economy concept in food processing. The cake is available in large quantities and possibly has a low cost in relation to the raw material, since it is a co-product of oil production, which could lead to a reduction in the value of the developed cream.

OBJECTIVES OF THE INVENTION

[0016] With the aim of creating a functional food intended for human consumption, a source of fiber, mainly insoluble fiber, with a prominent fatty acid profile and traditionally containing substances with proven antioxidant capacity, these aspects being desirable from the point of view nutritional and technological; and aimed at different consumers, including athletes, and audiences with dietary restrictions, such as lactose intolerants, those allergic to cow's milk protein, vegans, people with gluten restrictions, such as those with Celiac Disease, and which solves the problems set out above , formulations of a vegetable cream, clean label, with functional appeal, and adequate and differentiated sensory and physical properties were developed, through the unique combination of nut oil (preferably Brazil nut) and walnut cake (preferably walnut pecan), and with the addition of cocoa powder (preferably 100%), which can be aimed at different consumers, including those with dietary restrictions, and also prioritizing sustainability in the production chain of these oilseeds.

[0017] The objectives of the present invention patent include the development of cream formulations containing different proportions of chestnut oil and walnut cake, and with the addition of cocoa powder, and that present attractive characteristics, namely: a) nutritional composition desirable, especially with regard to dietary fiber, fatty acid profile, mineral profile; b) a chemical composition that provides oxidation stability; c) attractive sensory characteristics with high acceptability by consumers, especially with regard to spreadability and flavor; d) low or no syneresis.

SUMMARY OF THE INVENTION

• a. Produto clean label, com poucos ingredientes e somente um aditivo em sua formulação, os quais devem ser, preferencialmente de origem natural: foi possível desenvolver um produto contendo somente óleo de castanha (preferencialmente, castanha-do-brasil), torta de noz (preferencialmente, noz pecã), açúcar (preferencialmente, mascavo), cacau em pó (preferencialmente 100%) e lecitina (preferencialmente, de soja);
• b. Apresentar fibras alimentares, especialmente insolúveis: o produto desenvolvido é fonte de fibras, apresentando majoritariamente fibras insolúveis, e que são provenientes da torta de noz (preferencialmente, pecã);
• c. Apresentar um perfil de ácidos graxos que permita benefícios ao organismo humano, com a presença de ácidos graxos essenciais, ao mesmo tempo em que tenha uma alta estabilidade oxidativa, sem a adição de antioxidantes artificiais: as formulações desenvolvidas apresentam ácido linoleico, proveniente do óleo de castanha (especialmente, castanha-do-brasil), e que é essencial; além de ácido oleico, ácido graxo majoritário presente na torta de noz (principalmente, noz pecã), que apresenta benefícios à saúde e uma estabilidade à oxidação relativamente alta;
• d. Apresentar uma composição com elevada estabilidade à oxidação: proporcionado pelo perfil de ácidos graxos do creme obtido, citado no item anterior, bem como à presença de substâncias como compostos fenólicos e fitoesteróis, naturalmente presentes na torta de noz (em especial, na noz pecã), e que atuam como antioxidantes;
• e. Apresentar um perfil de destaque quanto aos minerais, os quais devem estar presentes em quantidades seguras para consumo humano: a inclusão da torta de noz (preferencialmente, pecã) permitiu um perfil adequado de minerais, dentro dos limites adequados para consumo humano;
• f. Conter somente proteínas de origem vegetal, para poder ser consumido por veganos: na formulação, foram adicionados somente ingredientes e aditivos de origem vegetal, sendo que o perfil proteico é proveniente, em sua maioria, da torta de noz (preferencialmente, pecã);
• g. Não apresentar leite, nem derivados, nem glúten na formulação, para poder ser consumido por intolerantes à lactose, alérgicos à proteína do leite de vaca, indivíduos com restrições ao glúten e veganos: os ingredientes e aditivo incorporados à formulação não continham nenhum dos itens listados;
• h. Apresentar um valor energético desejável e um perfil de nutrientes adequado para consumo por atletas: o produto obtido apresentou um valor energético que pode contribuir para atender ás demandas de atletas, além de oferecer nutrientes adequados para este público;
• i. Apresentar pouca ou nenhuma sinerese (liberação de óleo), mediante: I) uso, na formulação, de somente um aditivo de origem natural (lecitina, preferencialmente, de soja), em quantidade reduzida, para auxiliar na redução da sinerese; e II) adição de torta de noz, que permite o controle da proporção de sólidos e óleo na formulação, além de apresentar capacidade emulsificante, abordagem, por sua vez, inédita na literatura para este tipo de creme;
• j. Permitir a aplicação do conceito de Economia Circular dentro da cadeia de processamento das fontes lipídicas utilizadas, mediante o uso da torta como ingrediente na formulação de alimentos funcionais, permitindo a valorização deste material e também a possível redução do valor do produto final, por se tratar de um coproduto obtido, por exemplo, na extração mecânica de óleo;
• k. Apresentar um sabor peculiar e agradável: foi possível atingir notas elevadas na Análise Sensorial das formulações desenvolvidas, devido à definição de formulações que aliam o sabor único das matérias-primas utilizadas, cuja quantidade foi dosada para ser agradável ao paladar;
• I. Apresentar uma textura adequada, em especial no que diz respeito á espalhabilidade do produto, o que foi possível definindo uma proporção adequada de sólidos e óleo na formulação, contando com a capacidade emulsificante da torta de noz, aliada á presença da lecitina na formulação.

[0018] As previously explained, the present invention patent deals with the development of formulations of a cream that combines nut oil (preferably Brazil nut) and walnut cake (especially pecan nut pressing cake), co-product obtained in the extraction of oil, to obtain a product that can be intended for consumers with dietary restrictions, and that fills, in a single product, the gaps mentioned below:

• The. Clean label product, with few ingredients and only one additive in its formulation, which should preferably be of natural origin: it was possible to develop a product containing only nut oil (preferably Brazil nut), walnut cake (preferably , pecan), sugar (preferably brown), cocoa powder (preferably 100%) and lecithin (preferably soy);
• B. Contain dietary fibers, especially insoluble ones: the product developed is a source of fibers, with mostly insoluble fibers, which come from walnut cake (preferably pecan);
• w. Present a fatty acid profile that allows benefits to the human body, with the presence of essential fatty acids, while having a high oxidative stability, without the addition of artificial antioxidants: the developed formulations contain linoleic acid, derived from chestnut (especially Brazil nut), which is essential; in addition to oleic acid, the major fatty acid present in walnut cake (mainly pecan nuts), which has health benefits and relatively high oxidation stability;
• d. Present a composition with high oxidation stability: provided by the fatty acid profile of the cream obtained, mentioned in the previous item, as well as the presence of substances such as phenolic compounds and phytosterols, naturally present in walnut cake (in particular, in pecan nuts) , and which act as antioxidants;
• It is. Present an outstanding profile regarding minerals, which must be present in safe amounts for human consumption: the inclusion of walnut cake (preferably pecan) allowed an adequate profile of minerals, within the appropriate limits for human consumption;
• f. Contain only proteins of vegetable origin, so that it can be consumed by vegans: in the formulation, only ingredients and additives of vegetable origin were added, and the protein profile comes, for the most part, from walnut pie (preferably pecan);
• g. Does not contain milk, derivatives or gluten in the formulation, so that it can be consumed by lactose intolerant people, those allergic to cow's milk protein, individuals with gluten restrictions and vegans: the ingredients and additive incorporated into the formulation did not contain any of the items listed ;
• H. Present a desirable energy value and a nutrient profile suitable for consumption by athletes: the product obtained presented an energy value that can contribute to meet the demands of athletes, in addition to offering adequate nutrients for this public;
• i. Present little or no syneresis (oil release), through: I) use, in the formulation, of only one additive of natural origin (preferably soy lecithin), in reduced quantity, to help reduce syneresis; and II) addition of walnut cake, which allows controlling the proportion of solids and oil in the formulation, in addition to having an emulsifying capacity, an approach, in turn, unprecedented in the literature for this type of cream;
• j. Allow the application of the Circular Economy concept within the processing chain of the lipid sources used, through the use of cake as an ingredient in the formulation of functional foods, allowing the valorization of this material and also the possible reduction of the value of the final product, as it is of a co-product obtained, for example, in the mechanical extraction of oil;
• k. Present a peculiar and pleasant flavor: it was possible to achieve high scores in the Sensory Analysis of the developed formulations, due to the definition of formulations that combine the unique flavor of the raw materials used, whose quantity was dosed to be pleasant to the palate;
• I. Present an adequate texture, especially with regard to product spreadability, which was possible by defining an adequate proportion of solids and oil in the formulation, relying on the emulsifying capacity of walnut pie, combined with the presence of lecithin in the formulation .

[0019] The formulations presented in this patent deal with a cream containing cocoa, based on a mixture of walnut pie and chestnut oil. The walnut cake used in the present invention was obtained by mechanically pressing the raw material, and was not subjected to any additional treatment. The raw materials used in the present invention (walnut pie and chestnut oil) have, in their composition, beneficial fatty acids, such as oleic acid and linoleic acid, which, in turn, is essential. The mentioned fatty acids are mono and polyunsaturated, respectively, reflecting directly on the functional properties of the product that was elaborated, and providing greater oxidative stability to it, due to the presence of oleic acid. The combination of these two raw materials in the product's formulation allows for a unique fatty acid composition, providing health benefits and high oxidative stability. Furthermore, the addition of walnut cake (especially pecan nut) to the formulation allows a balanced mineral profile, which is interesting from a nutritional point of view.

[0020] Another key nutrient in the product developed is dietary fiber. Adequate consumption in the usual diet reduces the risk of developing some chronic diseases, such as: coronary artery disease, stroke, high blood pressure, diabetes mellitus; acts to improve the immune system and in some gastrointestinal disorders (BERNAUD and RODRIGUES, 2013). The availability of fiber in Brazilian households is mostly lower than recommended by the Ministry of Health, and this can be attributed to the change in the population's dietary pattern, which has replaced in natura foods with industrialized foods, which tend to have little fiber. and be rich in sugar, lipids or salt (SARDINHA et al., 2014). In this sense, products such as creams made with chestnuts and walnuts, or containing the pressing cake of these matrices, can contribute to the supply of fiber in the diet. After carrying out the physical-chemical analyzes and verification in RDC 54, of November 12, 2012, which provides for the Technical Regulation on Complementary Nutritional Information, it is possible to claim that the invented product is a “source of fiber”, since the different Tested formulations resulted in cream samples with a fiber content of 2.8 to 4.4 g of dietary fiber per 20 g serving. Each portion of this cream therefore has at least 2.5 g of fiber, a necessary requirement for the product to be considered a “source” of fiber.

[0021] In view of the benefits of fiber in the diet and the need to provide a food source of fiber and with notable levels of high-quality proteins and lipids, it is interesting to apply this product to different consumer audiences. According to Ribas et al. (2019), an adequate diet is one where there is a balance in the consumption of carbohydrates, proteins and lipids. Such macronutrients are essential for muscle recovery, maintaining the immune system, balancing the endocrine system and maintaining and/or improving performance, which are very important factors for athletes. Furthermore, this combination of macronutrients gives the developed cream a high biological value and provides a high energy intake.

[0022] Another important point to be defended from the product developed in the present invention is the oil and water absorption potential of the walnut press cake, as already proven for pecan nuts, and reported by Maciel et al. (2020). This ability can help emulsify the product and reduce syneresis, observations that were confirmed in the analyzes carried out that will be presented throughout this document.

[0023] Based on the literature review, it is also known that, due to the composition of the raw materials used, in the present invention, for the development of the cream, the product developed in the present invention may present high antioxidant activity, attributed, for example, the presence of phenolic compounds, tocopherols and phytosterols (FREITAS and NAVES, 2010; FIRESTONE, 2013; MACIEL et al., 2020). The product naturally does not contain cholesterol, as it is of vegetable origin, nor trans fatty acids in its composition.

DESCRIPTION OF THE ATTACHED DRAWINGS

[0024] In order for the present invention to be fully understood and put into practice by any technician in this technological sector, it will be described clearly, concisely and sufficiently, based on the attached drawings and table, which illustrate and subsidies listed below:
Figure 1 represents Table 1, which shows the tested proportions of the ingredients for the development of chestnut oil cream and walnut pie formulations, with cocoa;
Figure 2 represents Table 2, which shows the experimental variables of the planning of simplex-lattice mixtures with 4 experiments, carried out in duplicate, for the preparation of chestnut oil cream and walnut pie, with cocoa;
Figure 3 represents the flowchart of the process of elaboration of the chestnut oil cream (preferably Brazil nut) and walnut pie (preferably pecan nut), and with cocoa powder (preferably 100%);
Figure 4 represents Table 3, which shows the experimental variables and responses obtained in a texturometer for firmness, spreadability and adhesiveness, for the four elaborated cream formulations, in duplicate, in experiments conducted according to the planning of simplex-lattice mixtures;
Figure 5 represents Table 4 that shows the results of the regression models of the design of Simplex-lattice mixtures obtained from the responses for firmness, spreadability and adhesiveness of the cream samples;
Figure 6 represents Table 5 which shows the results of the analysis of variance (ANOVA) for the general adjustment of the linear model obtained from the responses for firmness, spreadability and adhesiveness of the cream samples;
Figure 7 represents Table 6 showing the results of the instrumental texture profile of samples of commercial creams and of the two cream formulations selected in the present invention (n = 3);
Figure 8 represents Table 7, which shows the physicochemical composition, expressed on a wet basis, of the raw materials used for the development of the present invention, as well as of the two selected cream formulations;
Figure 9 represents Table 8 which shows the physical-chemical composition, color and water activity of the selected chestnut and nut cream formulations with cocoa, expressed on a wet basis;
Figure 10 represents Table 9, which shows the Nutritional Information of the cream made with Brazil nut oil and pecan nut pressing cake, containing cocoa: values for a portion of 20g (one tablespoon) (values without rounding) ;
Figure 11 represents Table 10, which shows the physicochemical composition (wet basis) and water activity of three commercially available cream samples and the product developed in this invention (n = 3);
Figure 12 represents Table 11 which shows the composition in fatty acids of the chosen chestnut and walnut cream formulations containing cocoa;
Figure 13 represents a graph that shows the evaluation of the syneresis of the samples of the chestnut and walnut cream formulations containing cocoa, developed in the present invention, through the determination of the released oil content (%) of the same in a centrifuge (3000, 9000 and 15000 g), at a temperature of 10°C;
Figure 14 represents Table 12, which shows the oil separation (syneresis) content of three commercialized cream samples and the product developed in this invention (n = 3);
Figure 15 represents Table 13, which shows the acceptability of cream formulations in terms of color, aroma, spreadability, flavor, and overall acceptance of the samples, expressed on a nine-point hedonic scale (1 - extremely disliked to 9 - I liked it extremely);
Figure 16 represents Table 14, which shows the purchase intention and consumption intention of the cream formulations, expressed on a 5-point hedonic scale, from 1 - certainly would not buy - to 5 - would certainly buy; and 1 - certainly would not consume to 5 - would certainly consume.

DETAILED DESCRIPTION OF THE INVENTION

[0025] To define the formulations, a planning of simplex-lattice mixtures with two factors and a polynomial of degree 3 was carried out. A replicate of each test was carried out, totaling 8 experiments. The statistical technique used to optimize the mixture, simplex-lattice with axial points, was chosen due to the possibility of studies in all proportions of the variable components. In addition, this technique allows examining a possible effect of interaction between the variables.

[0026] For the planning tests, the variable components were: Brazil nut oil and pecan pie, using minimum and maximum levels based on preliminary tests and studies by Lima and Bruno (2007) , Lima and Duarte (2006) and Carvalho (2016). For Brazil nut oil, the working range was between 40% and 50%; and, for pecan pie, between 25% and 35% (weight ratio, in relation to the total ingredients of the cream formulation). The rest of the formulation (25%; mass percentage, in relation to the total ingredients, being 14% cocoa, 9% sugar and 2% soy lecithin) was composed of ingredients added in fixed amounts, as can be seen in the Table 1 presented in Figure 1. The analyzed responses, determined in a texturometer, following the methodology of Wagener and Kerr (2017), were: I) spreadability; II) firmness; and III) adhesiveness.

[0027] All conditions tested are shown in Table 2, shown in Figure 2. The samples were coded as C1 (formulation 01, referring to cream based on 50% oil and 25% cake, in mass proportion, in relation to to the total number of ingredients); C2 (cream formulation 02 based on 40% oil and 35% cake); C3 (cream formulation 03 based on 43% oil and 32% cake); and C4 (cream formulation 04 based on 47% oil and 28% cake).

[0028] The general model of the regression function was adjusted to the response values of the variables. These values have linear and non-linear terms, according to Equation 1, Eq. 1.
Equity 1: Y1 = B1X1 + B2X2 + B12X1X2

[0029] The test results and statistical analysis will be presented later in the LABORATORY DIARY section of this patent application.

[0030] After carrying out the statistical analyzes and tests, two preferred formulations were defined:

[0031] Formulation C3, which contains 43.33% nut oil and 31.67% walnut cake (which, in turn, contained 34.23% lipids in its composition), 14% cocoa, 9% sugar, preferably brown, and 2% soy lecithin. This formulation resulted in a product theoretically containing 54.03% oil;

[0032] Formulation C4, which contains 46.67% nut oil and 28.33% walnut cake (which, in turn, contained 34.23% lipids in its composition), 14% cocoa, 9% sugar, preferably brown, and 2% soy lecithin. This formulation resulted in a product theoretically containing 56.367% oil.

[0033] The production process is shown in the flowchart shown in Figure 3, and will be described below.

[0034] Initially, chestnut oil and walnut cake are obtained from these raw materials. For this, oilseed samples can first be subjected to pre-heating for 2 hours at 40°C, to facilitate oil extraction. In this pre-treatment, care must be taken not to exceed a temperature of 40°C, which could cause alterations in the raw materials. Obtaining Brazil nut oil and pecan nut pressing cake, ingredients used in the present invention, can be done through a physical extraction process, in a hydraulic press. Other extraction processes (eg aqueous extraction, enzyme-assisted aqueous extraction, use of supercritical or pressurized fluid) can be applied to obtain oil and cake. Pie can be obtained directly from processing industries. After extraction, the oil obtained must be separated, which can be done by centrifuging at 4000 rpm for 10 minutes, as was done in the present invention.

[0035] After obtaining the chestnut oil and the walnut cake, the cream is formulated. The product is also composed of sugar, for example, brown sugar; and lecithin, for example, from soy. The formulation process has the following steps: mixing the dry ingredients (walnut pie, cocoa, sugar and lecithin), incorporating the nut oil, homogenizing in a multiprocessor and filling. The final product is packaged at room temperature (25°C ± 2°C).

[0036] The product developed here is extremely important to reach consumers looking for food that combines practicality and health. It can be consumed with crackers, breads; added in confectionery products such as fillings; consumed without other supplements; and, still, be consumed by athletes who seek an energetic contribution to help in their performance. Furthermore, the product can be used by a niche of consumers looking for products for special purposes which, according to ANVISA, are specially formulated or processed foods, in which modifications are introduced in the nutrient content, suitable for use in differentiated diets and/or optional, meeting the needs of people with specific metabolic and physiological conditions. Thus, this category includes foods with restriction of one or more nutrients, and foods intended for specific population groups, such as, for example, lactose intolerant, allergic to cow's milk protein, vegans, individuals with restrictions on gluten, such as those with Celiac Disease (BRASIL, 1998; CCNFSDU, 2019).

LABORATORY DIARY

[0037] As previously explained, the definition of cream formulations was carried out, briefly, by planning simplex-lattice mixtures with two factors and a degree 3 polynomial, varying the cake and oil content added to the formulation, as already explained in the previous item. A replicate of each test was performed, totaling 8 experiments. The analyzed responses, determined in a texturometer, following the methodology of Wagener and Kerr (2017), were: I) spreadability; II) firmness; and III) adhesiveness.

[0038] The results of the instrumental texture of the experiments planning tests are indicated in Table 3, shown in Figure 4. With the results obtained in Table 3, shown in Figure 4, studies of the adequacy of the model can be carried out, Tables 4 and 5, shown in Figures 5 and 6, respectively. According to ANOVA, the linear model adjusted better to the planning, realizing that, for both responses, this was significant at the 95% level (p < 0.05). The quadratic model, in turn, was outside the established confidence level (95%).

[0039] To demonstrate the statistical significance of the variables and their interactions in relation to the instrumental texture responses analyzed, an analysis of variance (ANOVA) was performed, Table 5, shown in Figure 6. Considering the simple model, a matrix with a complex behavior and the results of the coefficient of determination R2 of the linear model of 0.74 for firmness, 0.63 for spreadability and 0.88 for adhesiveness, the fit can be evaluated as satisfactory. Furthermore, the model presented a better fit for the firmness and adhesiveness parameters than for the spreadability, which, in turn, also presented the highest error and the lowest R2 value. This factor can be explained by the presence of pieces in the formulation, influencing the effectiveness of the probe and indicating a greater variability of the experimental data referring to this response.

[0040] It is worth highlighting the importance of the ingredients added to the formulation to obtain the results of this work. In this sense, some findings can be made: the combination of variables (oil and pie) did not influence the result; cake content significantly influenced texture characteristics, indicating that increasing cake content leads to increased firmness, spreadability and adhesiveness; and the oil content in this variation range did not influence the analyzed parameters. A literature study reports that the proportion of oils and solids allows control of the texture of creams (Wagener and Kerr, 2017). In the present invention, it was observed that the added proportion of pie was the relevant variable for the observed texture responses. This finding is a differential of the present invention, in relation to what exists in the literature, since the walnut cake used in the formulation has already proven emulsifying power (Maciel et al., 2020), thus contributing, in an evident way, to the observed texture for the product.

[0041] Another point to be highlighted in the present invention is that the soy lecithin emulsifier also contributed to the texture characteristics observed in the evaluation of the instrumental texture of the cream formulations developed in the present work. Shakerardekani and collaborators (2013) elaborated pistachio spread and found that the emulsifier increases the spreadability. This is to be expected, as the addition of emulsifier creates a strong network between protein and fat, resulting in a stable crystalline structure. According to these same authors, the addition of emulsifiers can also influence the physical, physical-chemical and rheological properties of the paste.

[0042] It should be noted that the formulation with 40% of Brazil nut oil and 35% of pecan nut pressing cake presented a high deviation between its duplicates, in the evaluation of the instrumental texture. This formulation, therefore, can be considered as a limit for obtaining this parameter by the instrument used, under the conditions studied here. This fact can be explained by the fact that this formulation has the highest content of pecan nut press cake, a residue that had a large granulometry, as it was not processed in a mill or equipment to reduce the size of its particles. For this reason, this formulation was more rigid and firm, hindering the effectiveness of the analysis in the texturometer, with the probe used. The formulation with 50% oil and 25% cake showed little firmness and low spreadability. It is important to point out that the aforementioned formulations contained extreme amounts of cake and oil, which may explain the results obtained in this analysis.

[0043] This same behavior was observed by Wagener and Kerr (2017), who prepared different formulations of pecan butter, varying the oil and flour contents of this oilseed. The authors pointed out that the increase in the proportion of oil led to a decrease in spreadability, adhesiveness and firmness. This fact was also noticed in this work, according to Table 3, shown in Figure 4.

[0044] Abegaz; Kerr and Koehler (2006) verified that, to ensure the desirable characteristics of spreadable peanut pastes, it was necessary to observe firmness, ensure high cohesiveness, good spreadability and sufficient adhesiveness. These texture attributes can be influenced by the grinding, quantity and size of the sugar crystals used in the formulation.

[0045] According to Shakerardekaniet al. (2013), spreadability is the most important characteristic of a paste. Thus, the product must have a soft texture and be easily spreadable to allow its application in bakery products, without compromising the structure of these foods. Spreadability is affected by the amount of oil present in the sample.

[0046] It should also be noted that the texture characteristics of foods are also influenced by water activity. According to Rahman and Labuza (2007), foods with intermediate water activity (approximately 0.5) may have a flexible texture. Thus, it is important to relate the water activity and moisture data of the sample with texture aspects. In the present work, in parallel to the texture analysis, the water activity and the humidity of the samples were also evaluated, and they did not vary statistically between the formulations, presenting values between 2.4 and 2.9% of humidity, and between 0. 40 and 0.48 of water activity.

[0047] Based on the results obtained in the present invention, it is clear that it is possible to adjust the formulation to use an oil content in a proportion that is interesting not only from the nutritional and technological points of view, but also economically, allowing, whenever possible, the reduction of the value of the final product, since fruit oil and/or oleaginous seeds have a high market value, unlike cake. In order to select the samples that presented the most desirable texture characteristics, the data obtained here was compared with the results of commercial samples.

[0048] To this end, in a work carried out by the same research group as the inventors, Pereira (2019) characterized three samples of spread-type pastes, containing pecans or Brazil nuts, sold in the city of Florianópolis, SC. The author used the same equipment (Texturometer model TAXT plus Texture Analyser, Stable Micro System, Texture Expert, Surrey, United Kingdom), the same software (Cheese spreadability) and the same probe (Back Extrusion Rig), as well as identical analysis conditions ( temperature, sample distance and probe distance) to those of the present work. The commercial cream with a texture considered desirable for this type of product had a stickiness of 144.9 g.s; spreadability of 240.56 g.s; and firmness of 159.21 g, as can be seen in Table 6, shown in Figure 7. These values served as a reference for comparison with the product developed in the present study.

[0049] According to the information presented in the tables and previously discussed, it was decided to continue the analyzes with the following formulations, whose texture results were closer to those of the commercial samples characterized in the study by Pereira (2019):

[0050] Formulation C3, in which 43.33% of chestnut oil and 31.67% of walnut cake (which, in turn, contained 34.23% of lipids in its composition) were added. This formulation resulted in a product theoretically containing 54.03% oil;

[0051] Formulation C4, in which 46.67% of chestnut oil and 28.33% of walnut cake (which, in turn, contained 34.23% of lipids in its composition) were added. This formulation resulted in a product theoretically containing 56.367% oil.

[0052] In Table 7, shown in Figure 8, the results of the composition of the main raw materials (oil and pie) used and the creams elaborated in the present invention are presented, and some data presented in this table were reported in the literature.

[0053] It can be seen that the pecan pie used as an ingredient had mostly lipids in its composition, followed, in descending order, by dietary fiber (mainly insoluble), protein, carbohydrates and ash. This walnut pie composition contributed to the creation of creams with attractive nutritional value.

[0054] As for the content of fatty acids present in the two raw materials used in the formulations of the present invention, it should be mentioned that the pecan nut pressing cake mainly contains oleic acid, in levels that can vary from 60.12 to 73 .9%, depending on the origin (SALVADOR et al., 2016). Oleic acid is a monounsaturated fatty acid, which has proven health benefits and which, due to its structure, is relatively stable to oxidation (HUANG and SUMPIO, 2008; SOUZA, MARCADENTI and PORTAL, 2017). On the other hand, Brazil nut oil presents ο linoleic acid as the major fatty acid, in an amount that was 44.35% ± 0.18 in the present study. This fatty acid is essential and therefore must be ingested in the diet. The results found in the present invention indicate that Brazil nut oil has a content of this essential fatty acid that is higher than that found in the pecan nut pressing cake, which brings nutritional benefits to the product that was obtained here. Linoleic acid, however, is polyunsaturated and therefore more susceptible to oxidation (HUANG and SUMPIO, 2008). In this way, the cream formulations that were developed here contain a combination of Brazil nut oil and pecan nut press cake, which combine nutritional benefits, due to the presence of oleic and linoleic acid, and relative oxidative stability , depending on their fatty acid profile. In the study by Wagenerr and Kerr (2017), the fatty acid profile of the spread was not determined, and these authors used cake and oil from only one oleaginous raw material, namely, pecan nut.

[0055] It should be mentioned that walnut pie contains phenolic compounds in its composition, in addition to antioxidant capacity, as already reported in the literature for a sample of the same origin as that used in the present invention (Maciel et al., 2020). The presence of these and other substances with antioxidant activity (tocopherols and phytosterols, for example (FIRESTONE, 2013)) should contribute to a high oxidation stability of the cream formulations developed.

[0056] In the literature, a study reported that the minerals present in walnut cake are composed mainly of calcium and magnesium, and that manganese, zinc and copper also constitute this material, although in a lower content than the other minerals mentioned ( Maciel et al., 2020). The mineral composition of the raw material may undergo variations and, therefore, interfere with the composition of the developed creams. In the present work, for example, it was observed that the creams that were developed were mainly composed of magnesium and calcium, and that they also contained, in smaller amounts, manganese, zinc and copper.

[0057] As for the mineral composition, shown in Table 7, the increase in the amount of pecan pie resulted in an increase in the mineral content. It is important to highlight that the developed cream formulations presented considerable amounts of magnesium (around 1500 μg.g-1) and calcium (around 850 μg.g-1). Magnesium potentially reduces vascular tone and blood pressure levels, and contributes to the promotion of vasodilation. Calcium, in turn, provides the structural integrity of the skeleton and helps control muscle contraction and blood clotting (CIVITELLI and ZIAMBARAS, 2004). These minerals had been found in appreciable amounts in the walnut cake used in the making of this product. Recommendations for the consumption of these micronutrients are 320 to 420 mg per day of magnesium and 1000 mg per day of calcium (WHO/FAO, 2002), making the intake of a portion of this product contribute to the diet.

[0058] Regarding other minerals, copper has specific organic functions as it is a constituent of enzymes with redox activity, such as copper-zinc superoxide dismutase, which protects cells from toxic effects on oxygen metabolism; zinc, in turn, helps in the activity of several enzymes, such as superoxide dismutase, blocking the formation of free radicals; and manganese is part of two metalloenzymes, pyruvate carboxylase and MnSuperoxide dismutase. Its presence in mitochondria is of paramount importance, with some authors suggesting that Mn deficiency may play an important role in hepatic lipid peroxidation, affecting glucose transport and metabolism in adipocyte cells (PANZIERA et al., 2011).

[0059] It should also be mentioned that the formulations of the creams prepared in the present study did not show detectable levels of selenium, which is related to the composition of the raw materials used for their preparation. The products, therefore, were within the standards and limits required by legislation for human consumption.

[0060] The results of the proximal composition of the cream samples, already presented in Table 7, are again presented in Table 8, shown in Figure 9, together with the data obtained for color and water activity. Data from the two formulations were compared using Tukey's test.

[0061] According to Gonçalves (2019), it is essential to have an adequate balance in the diet, in relation to minerals and energy consumed for vital physiological functions. It is noticed that the developed formulations are very interesting regarding these two aspects.

[0062] Initially, it is clear that the increase in the content of walnut cake, in the formulation, caused a significant reduction in the energy value of the cream. If we consider the portion recommended, in the current Brazilian legislation, for the consumption of this product (20g), it is observed that the formulations of oleaginous creams with cocoa developed here had a high energy value (117 to 123 kcal per 20 g portion) , which can be directed to different consumers, including athletes. Ribas et al. (2019) determined that the daily intake level of adolescent volleyball athletes is 1081.7 ± 349.2 Kcal for girls and 1251.3 ± 262.5 Kcal for boys, therefore 20 g of the prepared product would supply, approximately 10% of the daily energy demand of these individuals.

[0063] With regard to the proximal composition, it is clear that the creams mostly had lipids in their composition, which came from the two lipid raw materials used. The cream formulations also contained, in descending order, fiber (mostly insoluble), carbohydrates, protein and ash.

[0064] Regarding the color of the formulations developed here, the products showed a brown color (CieLab) characteristic of cocoa-based products, Table 8. The formulation with 46.67% oil and 28.33% cake showed higher values of L*, therefore it is considered lighter when compared to the other formulation analyzed, more brown in relation to parameters a* and b*, and less intense according to the chroma value (Cab*).

[0065] About the composition, it was observed that the increase in the proportion of walnut pie added, resulted in an increase in the content of dietary fibers (mainly insoluble) and proteins, and in a reduction in the contents of lipids and carbohydrates. This effect consequently impacted on the reduction of the energy value of the product. The formulation with 43.33% oil and 31.67% cake had a higher content of insoluble fibers and proteins than the other analyzed formulation.

[0066] With regard to lipids, the consumption of these macronutrients has the function of providing energy during long-term exercises and recovering energy systems after exercise (RIBAS et al., 2019). In addition, the lipids present in the prepared cream are of high quality, bringing many beneficial effects to health, such as the production of hormone-like compounds, eicosanoids, with pro-inflammatory action (DUNFORD and DUNFRD, 2004; RUSSO, 2009).

[0067] Another fundamental component in the human diet is fiber, whose adequate consumption in the usual diet reduces the risk of developing some chronic diseases, such as: coronary artery disease, stroke, arterial hypertension, diabetes mellitus; acts to improve the immune system and in some gastrointestinal disorders (BERNAUD and RODRIGUES, 2013). The availability of fiber in Brazilian households is, for the most part, lower than that recommended by the Ministry of Health, and this can be attributed to the change in the population's dietary pattern, which has replaced in natura foods with industrialized foods, which tend to have little fiber. and be high in sugar, fat or salt (SARDINHA et al., 2014).

[0068] The high amount of fiber present in cream formulations is due to the high amount of pecan pie present in them. According to results observed in the literature, pecans have a fiber content of approximately 13g.100g-1 (POLMANN, BLOCK, KAZAMA; FELTES, 2018; MACIEL et al., 2020). The insoluble fiber content of the pecan nut cake used as raw material was 19.9%. In addition to this factor, it should be mentioned that both samples have pieces of pecan nut pressing cake in their composition. As shown in Table 9, shown in Figure 10, the product can be classified as a “source of fiber”, which is extremely interesting from a nutritional point of view, based on the physicochemical analyzes of the cream samples made with chestnut oil -do-brasil and pecan nut pressing cake, containing cocoa, the product presents (g.100 g-1 of product) humidity between 1.5 and 2.0; ash between 2.0 and 3.5; lipids between 50.0 and 68.0; proteins between 6.0 and 9.5; soluble fiber between 2.5 and 4.0; and insoluble fiber, between 12.0 and 18.0. It can be seen that the product is mainly composed of lipids, and that it is a source of dietary fiber, containing, among these, mostly insoluble fiber. The amount of protein is also considerable. In order to facilitate the comparison of this product with other similar products already sold on the market, Table 9 shows its nutritional information, based on a portion of 20 g (one tablespoon), as defined in the RDC 359, of December 23, 2003, which approves the Technical Regulation of packaged food portions for nutritional labeling purposes, in the category “mixture for preparing sweets, toppings for cakes, pies and ice cream, etc”.

[0069] In Table 9, it can be seen that, due to the high energy value of the cream (98 to 138 kcal per 20 g serving), one of the product's niches is that of athletic consumers. The composition of the final product can be explained based on the characterization of the raw materials used, as well as information in the literature about them: the Brazil nut, native to the Amazon, consists of 60 to 70 g.100g-1 of lipids (SOUZA; MENEZES, 2004). The pecan nut, originally from North America and cultivated in southern Brazil, may have high levels of lipids, proteins, fibers and micronutrients, such as vitamin E and manganese. Its lipid content varies between 65 and 75 g.100g-1, which, compared to other nuts, as well as chestnuts or almonds, is considered high (RANALLI; ANDRÉS; CALIFAN, 2016; WAGENER; KERR, 2017).

[0070] Regarding the ingestion of proteins, these, in addition to performing an energetic function, have a variety of essential dynamic and structural functions in organisms, such as the catalysis of chemical transformations; the transport of nutrients and the removal of toxic components from cells; the carrying of lipids, metabolites, steroid hormones, vitamins, signaling molecules and minerals; protective paper; structural function, providing elasticity and strength to organs and the vascular system (COELHO, 2017).

[0071] Lima, Garruti and Bruno (2012) elaborated a cashew nut butter, refined sugar, soy lecithin and salt. The product had 26.9 g.100g-1 of protein and 52.6 g.100g-1 of lipids, and the high protein content, when compared to those obtained in the present study, can be explained by the use of another raw material in its formulation.

[0072] In view of the benefits of fiber in the diet and the need to provide a food source of dietary fiber, and with high quality protein and lipid contents, it is interesting to apply the cream formulations developed for various consumer audiences . According to Ribas et al. (2019), an adequate diet is one where there is a balance in the consumption of carbohydrates, proteins and lipids. Such macronutrients are essential for muscle recovery, maintenance of the immune system, balance of the endocrine system and maintenance and/or improvement of performance, very important factors for athletes, for example.

[0073] In a study carried out by the same research group as the inventors, Pereira (2019) characterized three samples of spread-type pastes, containing pecans or Brazil nuts, and sold in the city of Florianópolis, SC. The results obtained for the commercial samples are indicated in Table 10, shown in Figure 11, in which the proximal composition of the samples obtained in the present invention is again presented, for comparison purposes. Based on the results in Table 10, the dietary fiber content (mainly insoluble) that was obtained in the formulations developed in the present invention stands out, in relation to the commercial samples that were analyzed. Still, comparing the composition of the commercial sample B, which contained only pecan nut, with the samples developed in the present invention (formulations C3 and C4), it is observed that the use of pecan pie, in the formulation, allows a reduction considerable increase in lipid content, also reducing the energy value, while allowing an increase in the dietary fiber content, both soluble and insoluble, and in the ash content present in the cream. It is also noticed that the increase in the content of cake added to the formulation leads to an increase in the content of proteins present.

[0074] The results of the fatty acid profile of the cream samples, already presented in Table 7, are again presented in Table 11, shown in Figure 12, together with the data obtained for acidity, peroxide and p-anisidine indices, to indicate the oxidative state of the samples. Data from the two formulations were compared using Tukey's test.

[0075] The selected cream formulations mostly showed linoleic acid (around 41%) in the triacylglycerols, followed by oleic acid (around 36%), palmitic acid (around 13%) and stearic acid (around 8 %), as determined by gas chromatography analysis (Table 11). Therefore, the product contains mainly unsaturated fatty acids in its composition, totaling approximately 77% of them, for both formulations. Considering the analysis conditions applied, the creams developed do not contain trans fatty acids in their composition, which confirms the inherent characteristics of the raw materials used. It is emphasized, again, that the fatty acid profile of the cream formulations developed is peculiar, due to the combination of fatty acids from the two raw materials (nut oil and walnut pie) that were used, and that allowed the obtaining a product that presents functional appeal and oxidation stability.

[0076] Fatty acids directly participate in the production of eicosanoids, hormone-like substances capable of regulating the functions of cells and organs, and their interactions. Linoleic acid, considered essential, belongs to the omega 6 family, exerting a pro-inflammatory effect (DUNFORD and DUNFRD, 2004; RUSSO, 2009). Oleic acid, present in large proportions in Brazil nuts and, consequently, in the cream samples developed, is a monounsaturated fatty acid from the omega 9 family, which is related to the prevention of atheroma formation and diseases such as thrombosis (STARK and MADAR, 2002; HUANG and SUMPIO, 2008; SOUZA, MARCADENTI and PORTAL, 2017). Furthermore, the combination of oleic and linoleic acids has been associated with a decrease in low-density lipoprotein (LDL, "bad cholesterol") levels in human plasma and an increase in high-density lipoprotein (HDL, "good cholesterol") levels. (HUANG and SUMPIO, 2008).

[0077] It is important to highlight that variations in the physicochemical composition, including the fatty acid profile, may occur due to differences in the composition of the raw material used to prepare the formulation, influenced by factors such as time of year, place of harvest and climate. In addition, the proportion of oil and press cake added to the formulation influences the composition of the final product (SALVADOR et al., 2016).

[0078] In the graph shown in Figure 13, it is possible to observe that the oil content released at rotation speeds of 3000, 9000 and 15000 g of the sample with 46.67% oil and 28.33% cake increased as increasing the speed of the centrifuge during the analysis. It is also important to note that the other sample, with 43.33% oil and 31.67% cake, showed less syneresis. This lower amount of oil that separates from the product after the centrifugation process indicates that less free oil was present within the product (ARYANA et al., 2003). This result was possibly due to the lower proportion of oil added to its formulation. In addition, the presence of walnut cake has a relevant effect on the reduction or absence of syneresis observed in the cream, which is attributed to its emulsifying power.

[0079] Observing the results obtained in the formulations developed in the present invention, it is essential to highlight the study by Pereira (2019), carried out by the same research group of the inventors, in which three samples of spread-type pastes, containing pecan or chestnut -brasil, commercialized in the city of Florianópolis, SC, were analyzed. The analysis for the evaluation of the syneresis of the cited study was carried out exactly under the same conditions applied in the present invention. The results obtained in the study by Pereira (2019) are presented in Table 12, shown in Figure 14, where they are being compared with the data obtained in the present invention.

[0080] Only one of the samples evaluated by Pereira (2019) did not show oil separation (sample C), which was attributed to the presence of polydextrose in this sample, as already reported in the literature (DYMINSKI et al., 2000; KONAR et al ., 2014). This substance is an excellent substitute for fat, contributing to the reduction in the lipid content of the sample. This fact, therefore, combined with the way in which the ingredients of the formulation are linked together, may have contributed to the absence of oil release in the test performed. The other two samples tested by Pereira (2019) showed greater syneresis than that observed for the formulations developed in the present invention. Sample A of the aforementioned study was composed of Brazil nuts and contained soy lecithin, in addition to other ingredients, while sample B of the aforementioned study, in turn, contained only crushed pecans, which may explain the high values of syneresis obtained by the aforementioned author.

[0081] Comparing the syneresis results of the commercial samples analyzed by Pereira (2019) with the results of the creams elaborated in the present invention, it is highlighted the fact that the formulations developed here reached extremely low levels of oil separation. This observation was more evident for the case of sample C3. It is possible to state that the combination of walnut cake (specifically, the pecan nut pressing cake) and lecithin (from soy), in the two formulations tested in the present invention, was extremely effective in reducing or even avoiding the separation of oil from folders, under the conditions evaluated here. It is important to highlight that walnut cake contributes not only to controlling the proportion of solids and oil in the product, but, in particular, it contributes to the reduction of separation due to its emulsifying capacity (Maciel et al., 2020), providing, thus, the emulsification of the ingredients used in the evaluated formulations.

[0082] According to Woodroof (1983), oil separation is a concern in the stability of oilseed-based pastes, as already described for peanut butter, which can become more rancid due to exposure of free oil to air and temperature. light. Based on the literature review and on the exposed data, the low syneresis of the sample with 43.33% of oil and 31.67% of cake, obtained in this study, can reduce the risk of oxidation of the cream, besides helping in the spreadability and in its consistency (YEH et al., 2002).

[0083] After determining the chemical and physical composition of the cream formulations developed in the present invention, the samples were subjected to sensory analysis. For this, the cream samples were first submitted to microbiological analyzes and aflatoxin research. All results were within the limits stipulated by RDC 331, of December 23, 2019, for microbiological analyzes, and by RDC 7, of February 18, 2011, for aflatoxins, proving that the samples were fit for consumption.

[0084] For the sensory analysis, 94 tasters were recruited and, according to the exclusion factors, the responses of 3 individuals were withdrawn from the study: 1 of them for never having consumed chestnut paste, walnuts, almonds, peanuts and/or hazelnuts; another for not liking the product; and the last for not answering the entire questionnaire, totaling 91 responses for the evaluation of results.

[0085] Regarding the responses obtained from the recruitment form, the high frequency of consumption of walnuts, chestnuts and almonds, as well as creams made from such raw materials, can be seen. In addition, the mode of consumption of this type of product indicated by the tasters can be highlighted: 70 people consume it as an accompaniment to toast or bread, 27 accompany it with fruit, 23 people point out to consume it without accompaniment, 13 add it to shakes; and many still cite accompaniments such as sweets, jellies, ice cream, topping for cakes, pancakes, with crepe dough, honey bread, tapioca, with açaí and in coffee. It is important to point out that tasters could indicate more than one form of consumption.

[0086] The results of the acceptability test, presented in Table 13, shown in Figure 15, confirm the similarity of the tested formulations, with no significant difference being identified for any evaluated parameter, namely: color, aroma, spreadability, flavor and acceptance global. It is also observed that the acceptability for color, aroma, flavor and overall acceptance was greater than 7, therefore being considered high.

[0087] The spreadability received a score greater than 6, which, despite being lower than the score obtained in the other evaluated parameters, indicates that the product tends to be closer to the “liked” than the “disliked”. The score obtained for this parameter can be justified based on comments made by the tasters, and recorded in the evaluation sheets. These observations indicate that the formulations developed here have a “rustic” aspect, with the presence of pieces of pecan nut pressing cake. This feature, even appreciated by some tasters, points to the need for future improvements in the product, so that it can meet the expectations of more consumers.

[0088] The consumption intention and purchase intention shown in Table 14, shown in Figure 16, for both samples were close, without showing significant statistical differences, indicating a great interest in consuming and buying the product on the part of the selected tasters . Evaluating the 19 comments left by the tasters on the evaluation forms, 5 of them indicated that the purchase intention was closely linked to the price of the final product and the amount of product present in the packaging. This fact may justify the consumption intention values being higher than the purchase intention values.

[0089] It should be noted, however, that these observations were made by the tasters without them having been informed about the expected spot price for the product. It is estimated that the cream formulations developed allow the product to be marketed at a lower selling price than similar samples found on the market. This is justified by the use of walnut cake in the composition of these creams, which is a co-product generated in the oil extraction process and, therefore, has a lower selling price than the original raw material.

[0090] It should be mentioned that, in a study by Wagener and Kerr (2017), samples of pecan nut paste, containing oil and pie flour from this nut (previously toasted or not), and a lipid content of 55 to 70% in the formulation, presented maximum scores of 6.1 ±0.2 for texture, 6.2±0.3 for spreadability, 7.0±0.2 for flavor and 6.4±0.2 for overall acceptance, on a scale equal to that used for evaluating the samples of the present invention. The purchase intention of the products developed in the aforementioned study was a maximum of 3.5±0.2, using the same scale applied in the analyzes of the present invention. Thus, the average scores obtained for the cream formulations we developed were higher than all the scores obtained for the samples of the cited study.

[0091] According to the analyzes carried out in this study, it is observed that the results of the two selected samples were close. The formulation with the addition of 43.33% oil and 31.67% cake was slightly more attractive when compared to the other analyzed formulation, as it stood out in terms of micronutrient content and due to the small amount of oil released in the evaluation. of syneresis. In addition, the mentioned formulation provided higher levels of total protein and fiber (mainly insoluble) than the other formulation. The mentioned sample was well accepted sensorially and presented desirable results in terms of physical-chemical and texture parameters. Additionally, this formulation contains a slightly lower proportion of incorporated nut oil than the other selected sample, together with a higher walnut cake content, which allows for a reduction in the cost of the final product.

[0092] The developed formulations can be considered ideal for different consumers. They can be aimed at athletes, who seek foods with high energy value and adequate nutrients, and also at other individuals such as lactose intolerant, allergic to cow's milk protein, vegans, vegetarians, who have dietary restrictions, and who demand products with a balanced composition. With the results obtained here, it was possible to develop formulations of an innovative and differentiated vegetal cream, "clean label", with functional appeal (source of fibers, and containing oleic fatty acids and the essential linoleic acid) and adequate sensorial characteristics (texture, flavor with high acceptability; low or no syneresis), through the unique combination of nut oil (preferably Brazil nut), added in a range of 40 to 50% (preferably 43.33 to 46.67%), and walnut cake (preferably pecan), added in a proportion of 25 to 35% (preferably, 28.33 to 31.67%), and with added cocoa. REFERENCES

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Claims (10)

FORMULATION OF FUNCTIONAL CREAM CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND THE PROCESS FOR OBTAINING THE SAME characterized by having a mass ratio in relation to the total ingredients of: 40 to 50% of nut oil; 25 to 35% pecan pie; 14% cocoa; 9% sugar and 2% lecithin. FORMULATION OF FUNCTIONAL CREAM CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claim 1, characterized in that it preferably has a mass proportion in relation to the total ingredients of: 43.33% chestnut oil; 31.67% pecan pie; 14% cocoa; 9% sugar and 2% lecithin. FORMULATION OF FUNCTIONAL CREAM CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND THE PROCESS FOR OBTAINING THE SAME, according to claim 1, characterized in that it preferably has a mass proportion in relation to the total ingredients of: 46.67% chestnut oil; 28.33% pecan pie; 14% cocoa; 9% sugar and 2% lecithin. FUNCTIONAL CREAM FORMULATION CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claims 1 to 3, characterized in that chestnut oil is preferably Brazil nut oil. FUNCTIONAL CREAM FORMULATION CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claims 1 to 3, characterized in that the walnut pie is, preferably, pecan pie. FORMULATION OF FUNCTIONAL CREAM CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claims 1 to 3, characterized in that cocoa is preferably 100% cocoa powder. FORMULATION OF FUNCTIONAL CREAM CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claims 1 to 3, characterized in that the sugar is, preferably, brown sugar. FUNCTIONAL CREAM FORMULATION CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claims 1 to 3, characterized in that lecithin is preferably soy lecithin. FUNCTIONAL CREAM FORMULATION CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, AND PROCESS FOR OBTAINING THE SAME, according to claims 1 to 3, characterized by the fact that the cream is a functional food, clean label and sustainable, intended for human consumption, source of fiber, mainly insoluble fiber, with a prominent fatty acid profile and containing raw materials with high antioxidant capacity, these points being desirable from a nutritional and technological point of view; and aimed at different consumers, including athletes, and audiences with dietary restrictions, such as lactose intolerants, those allergic to cow's milk protein, vegans, people with gluten restrictions, such as those with Celiac Disease. PROCESS FOR OBTAINING THE FORMULATION OF FUNCTIONAL CREAM CONTAINING CHESTNUT OIL AND WALNUT PIE, WITH COCOA, characterized by comprising the following steps:

• The. Obtain chestnut oil: optionally, heat the oilseeds for 2 hours at 40°C; submit the nuts, preferably, to the mechanical process of oil extraction by hydraulic pressing, without applying temperature; preferably, centrifuge the obtained oil at 4000 rpm for 10 minutes;
• B. Get the walnut pie: optionally, heat the nuts for 2 hours at 40°C; submit the nuts, preferably, to the mechanical process of oil extraction by hydraulic pressing, without applying temperature; the extracted oil is separated for other uses and the cake is sent to the next stage; the pie (or oilseed flour) can be obtained directly from processing industries;
• w. Mix the dry ingredients, namely pecan pie, cocoa, sugar and lecithin under stirring;
• d. Add the chestnut oil to the mixture of dry ingredients;
• It is. Homogenize in multiprocessor;
• f. Pack and store at room temperature, preferably 25°C ± 2°C.

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