OLIVEIRA, A. S.; http://lattes.cnpq.br/8768109500576398; OLIVEIRA, Alison dos Santos.
Resumo:
The search for more nutritious and low-calorie desserts has been arousing the interest of several
audiences looking for a healthier diet, thus, the present study sought to evaluate the bioactive
potential and sensory profile of three formulations of castanet sorbet. The fruits were harvested
in João Pessoa-PB, taken to the CCTA laboratory and processed to obtain three sorbet
formulations, namely: (SC) castanet + water + xanthan gum + sugar, (SCX) with the addition
of guarana syrup and (SCXB) with the addition of banana. The sorbets obtained were stored for
a period of 24 hours and sensory evaluated by 130 untrained tasters, using the analyses of
purchase intention, global acceptance, preference and the CATA rapid descriptive test.
Physicochemical analyses and bioactive compounds were performed for castanet pulp and
sorbets. All sorbets showed excellent sensory acceptance, where the SCX formulation stood out
in terms of preference in relation to appearance, flavor and odor attributes, being also the most
preferred, in addition to showing low lipid values as expected for the product. The SC
formulation that contained only the castanet stood out for presenting the highest values of
bioactive compounds and the SCXB formulation that contained the addition of syrup and
banana showed good acceptance in terms of flavor and texture. The three sorbet formulations
showed good antioxidant capacity and have characteristics that make them a product with good
sensory and nutritional potential for the market.