SOUZA, J. S. F.; http://lattes.cnpq.br/4997915983699811; SOUZA, Januaria Sinezia Fidelis de.
Résumé:
Food waste is a global problem to be faced, as in addition to
huge economic damage still brings direct damage to the environment. In this way,
viable alternatives to reduce these losses have been researched, one of which is the
full use of food that in addition to reducing impacts
environmental, still implies an improvement in the nutritional quality of the product. THE
Brown linseed is a food rich in macro and micronutrients and its consumption is
associated with the prevention of cancerous diseases, so its use in products can
be beneficial to the health of the consumer, in addition to having great marketing potential.
Thus, the objective was to prepare a whole orange cake and evaluate the addition of
brown flaxseed flour in its sensory properties. Two were developed
whole orange cake formulations, in which one of them was replaced 20% of the
wheat flour by brown flaxseed flour (BFL). The cakes were subjected to
sensory analysis by untrained tasters with the application of an affective test of
acceptance and acceptability index from a form that evaluated attributes
sensors on a nine-point structured hedonic scale. A test of
purchase intent with a five-point scale. The whole orange cake added
of brown linseed flour obtained satisfactory marks in the acceptance test in all
the attributes evaluated ranging from 7.4 to 7.9, not significantly different from
cake without the addition of flaxseed. It also showed good acceptability in all
valued attributes and an excellent purchase intent index. These findings infer
that the full use of oranges for the preparation of new products, as well as the
partial replacement of wheat flour with brown flaxseed flour is an alternative
viable and promising, the fact is confirmed with positive sensory acceptance in all
parameters analyzed, adding nutritional value and great potential for
commercialization.