Aspectos sensoriais e nutricionais de Sorbet de castanhola (Terminalia Catappa Linn.): potencial inovação para o mercado de gelados comestíveis.

Abstract

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.