Processamento e análise sensorial de bolo sabor chocolate adicionado de farinha do cladódio do mandacaru (Cereus jamacaru DC.).

Abstract

The search for products considered healthy has been increasing, so it is necessary to reformulate preparations incorporating foods with functional properties to meet this demand, thus improving the quality of life and enabling the development of new technologies. In this scenario, unconventional food plants have been gaining notoriety, as they are rich in nutrients, vitamins and minerals, but are rarely consumed due to the lack of knowledge of the population leading to its underutilization. Among these plants, Mandacaru stands out, which has been gaining prominence due to its nutritional and bioactive. With mandacaru you can make different products, among them, the cake that is considered a food of easy increment in which it is possible to add ingredients, without change their sensory characteristics. In view of the above, the objective was to elaborate and evaluate the sensory characteristics of different formulations of chocolate flavored cakes added Mandacaru cladode (Cereus jamacaru) flour. For this purpose, three formulations: BC (control cake), BM5 (cake added with 5% of cladode flour from mandacaru) and BM10 (cake added with 10% of mandacaru cladode flour), being were submitted to sensory analysis with untrained adult tasters, aged from 18 to 60 years and application of an affective test of acceptance, purchase intent and test of preference ordering. The BM10 cake showed the best acceptability indices (90%) in all evaluated items compared to the other samples and an excellent index purchase intent (4 “possibly would buy”). These results indicate that the partial replacement of wheat flour by mandacaru cladode flour is an alternative viable and promising, adding nutritional value and great commercialization potential.