Elaboração e análise sensorial de biscoito adicionado de farinha de limãozinho (Zanthoxylum rhoifolium Lam).

Abstract

Unconventional food plants (PANC) are edible plants that are not part of our usual diet. In general, these plants have great nutritional value and are easy to access. Zanthoxylum rhoifolium (Lam.), popularly known as Limãozinho, is a PANC with wide geographic distribution in Brazil, in addition to presenting a high biological potential. Despite their benefits, these plants end up being little consumed due to rejection or lack of knowledge among the population. On the other hand, these plants can be easily added to culinary preparations, increasing their consumption and consequently nutritionally enriching the preparation. In this way, biscuits present themselves as one of the viable options for adding PANC, considering that they are a food well accepted by all audiences. In view of the above, this work aimed to prepare cookies with lemon flour and evaluate their acceptability by the public. The study is quantitative and experimental research, in which lemon leaves were collected, sanitized, dehydrated and crushed to make flour. Subsequently, the lemon flour was mixed with the rest of the ingredients to make the cookies. Three formulations were developed: P (control biscuit), C (biscuit with the addition of 5% lemon flour) and K (biscuit with the addition of 10% lemon flour). The samples were evaluated by 60 untrained tasters using the acceptance test on a 9-point hedonic scale and the purchase intention test. Through the analyses, it was noted that sample C obtained better acceptability in terms of sensory characteristics, while sample K did not obtain satisfactory results. In this context, it was observed that a higher concentration of lemon flour did not please consumers, however, it is worth highlighting that modifications in the preparation of the product can bring better sensory results and consequently make the product viable for commercialization.