Desenvolvimento e avaliação sensorial de cupcake proteico de milho saborizado com geleia de goiaba e pimenta rosa (Schinus terebinthhifolius Raddi).

Abstract

It is common in the food industry that there is total waste of food waste, way, causing several damages to the environment, both in the soil and in the seas, in addition to Furthermore, the negative impact on the economic sector of Agroindustry may be associated with this factor, since the non-complete reuse of food reduces the chances of the emergence of of new products with functional properties, which, otherwise, would bring total benefit to the population, especially those consumers who need food products that somehow help in the treatment/prevention of pathologies, as in the case of celiac patients, which need a greater variability of gluten-free products. Therefore, it is done necessary studies that seek to minimize these losses with the elaboration of co-products, where they contain parts that are usually discarded from food, such as bark, stalks, seeds, among others. Guava (Psidium guajava L) is a fruit known for have a high nutritional value, being rich in vitamins and minerals essential to the body, mainly ascorbic acid (vitamin C), its use is common in the manufacture of sweets, jellies, pulps and even baked goods such as cake, their consumption is associated with disease prevention and anti-inflammatory reactions. In view of this, it was aimed develop protein corn cupcakes flavored with guava jelly and pink pepper (Schinus terebinthifolius Raddi) with a potentially functional character for carriers of celiac disease and assess their sensory characteristics. Two formulations of

corn cupcakes, one of which was named the control cupcake (CC) and the other replaced it. if in 10% of the wheat flour for the flour of the peel of the guava (CFG), and, after

microbiological tests, they were submitted to sensory evaluation by tasters not trained, from the application of a form containing two tests: acceptance and index of acceptability, which evaluated sensory attributes on a structured hedonic scale from one to nine points, in addition to these, a purchase intention test was also applied with a scale of one to five points. Added Guava Peel Flour Cupcake Got Satisfactory Grades in the acceptance test in all attributes evaluated, ranging from 8.02 to 8.37, however, not significantly differed from the control cupcake (CC), which did not contain the flour mentioned above, in addition, there was a good acceptability in all attributes evaluated and a great rate of purchase intent. In view of this, it is possible that the guava peel flour can contribute to the development of new products in the food line with functional, as well as the substitution of wheat for food waste flours, in addition to contain high nutritional value, it has a great potential for insertion in the market, a fact that assured with positive sensory acceptance in all analyzed parameters.