Análise da aceitabilidade do suco de abacaxi produzido da casca da fruta.

Abstract

Sensory analysis is used by tasters to verify the acceptance of a particular product, whether it will be viable in the consumer market. Reducing food consumption and waste has become one of the most widespread points, in order to make people consciously use all products and by-products. The objectives of the study were to investigate the acceptability, intention purchase of the juice made from pineapple peel and make the population aware of the wastage as well as decrease waste generation. Sensory analysis was used it’s the Acceptance Test with escala hedônica nine point structur, including consumption and purchase questions. The results for purchase intention for pineapple peel juice is within the accepted standard with percentage equal to 70%. It’s concluded that the tasters approved the juice produced from fruit.