RAMOS, I. S.; http://lattes.cnpq.br/2930053922031696; RAMOS, Iara Santos.
Resumo:
Unconventional food plants (PANC) are edible plants that are not part of our usual diet. In
general, these plants have great nutritional value and are easy to access. Zanthoxylum
rhoifolium (Lam.), popularly known as Limãozinho, is a PANC with wide geographic
distribution in Brazil, in addition to presenting a high biological potential. Despite their
benefits, these plants end up being little consumed due to rejection or lack of knowledge
among the population. On the other hand, these plants can be easily added to culinary
preparations, increasing their consumption and consequently nutritionally enriching the
preparation. In this way, biscuits present themselves as one of the viable options for adding
PANC, considering that they are a food well accepted by all audiences. In view of the above,
this work aimed to prepare cookies with lemon flour and evaluate their acceptability by the
public. The study is quantitative and experimental research, in which lemon leaves were
collected, sanitized, dehydrated and crushed to make flour. Subsequently, the lemon flour was
mixed with the rest of the ingredients to make the cookies. Three formulations were
developed: P (control biscuit), C (biscuit with the addition of 5% lemon flour) and K (biscuit
with the addition of 10% lemon flour). The samples were evaluated by 60 untrained tasters
using the acceptance test on a 9-point hedonic scale and the purchase intention test. Through
the analyses, it was noted that sample C obtained better acceptability in terms of sensory
characteristics, while sample K did not obtain satisfactory results. In this context, it was
observed that a higher concentration of lemon flour did not please consumers, however, it is
worth highlighting that modifications in the preparation of the product can bring better
sensory results and consequently make the product viable for commercialization.