Desenvolvimento e análise sensorial de panetone adicionado de farinha do resíduo de manga (Mangifera indica L).

Abstract

Mango is a fruit known for its high nutritional value, and is widely used in the manufacturing process of various products such as pulp, ice cream, among others. In this process, there is a large volume of waste that is discarded. Therefore, this study aimed to use the solid mango residue in the preparation of different formulations of Panettone and evaluate its sensory characteristics. Therefore, three different formulations of Panettone (PC, PFM10% and PFM20%) were developed. Sensory analysis was performed by applying the acceptability and purchase intention test. The results obtained showed that PC, PFM10% and PFM20% did not present statistical difference between them for appearance, aroma, flavor, global evaluation, color and purchase intention. With regard to texture, PFM10% showed greater acceptability, differing statistically from PC. For the acceptability index, all formulations showed acceptability above 70%. It is concluded that the results obtained showed the potential of using mango residue flour, and the Panettone added from this flour reached a good level of acceptance with possibilities of insertion in the market.