SOARES, P. M. L.; http://lattes.cnpq.br/8745129552213910; SOARES, Paloma Maria Lima.
Résumé:
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.