DEVELOPMENT OF PLANT-BASED “SAUSAGE” FROM LICURI (Syagrus coronata): EVALUATION OF PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PARAMETERS

Plant-based foods mimic animal products, combining plant-based raw materials and aromas to create sustainable food solutions. Among the native species of the Caatinga biome, licuri (Syagrus coronata), an oilseed with a high content of lipids and proteins, stands out. This work aimed to develop vegan "sausage" formulations from defatted licuri residue, carrying out its physicochemical, microbiological, and sensory characterizations. Registered under approval from the Research Ethics Committee with Human Beings of the Federal University of Pernambuco (CAAE: 84584424.3.0000.5208), the acceptance and purchase intention test involved the participation of 40 evaluators. Two formulations were developed by varying the proportion of residue flour and water: 40%/40% (F1) and 38%/42% (F2), keeping the amounts of starch (15%), salt (1%), and spices constant. The physicochemical results indicated significant differences between the two formulations regarding ash, protein, carbohydrate, and lipid content, with similarities only in moisture (~50%) and pH (6.09). Both presented low lipid content (< 2.5%), moderate protein content (5-6%), and high total carbohydrate content, rich in fiber. In the microbiological analysis, the samples indicated an absence of Salmonella and counts within regulatory standards for the other microorganisms tested. However, the sensory evaluation revealed low public acceptance: the attributes of appearance, color, flavor, and texture received a score of 3 ("moderately disliked"), and only the aroma obtained a better evaluation, reaching a score of 6 ("liked somewhat"). Consequently, the purchase intent was considered very low, reaching a score of 2 ("I disliked it very much"). It is concluded that, although the vegan licuri "sausages" have an adequate nutritional composition for the plant-based product market, their sensory attributes were not satisfactory, suggesting the development of new products with proportions and ingredients more suited to the consumer's palate.