Desenvolvimento e análise sensorial de cupcake adicionado de farinha de limãozinho Zanthoxylum rhifolium (Lam).

Abstract

The implementation of unconventional ingredients in food can indicate a possible alternative for partial or total replacement of common ingredients such as wheat flour, highlighting technological properties in terms of sensorial and physical-chemical characteristics, so that consumers accept changes in characteristics of appearance, color, aroma, flavor and texture of the final preparation. Little lemon is a species of vegetable that has a diversity of secondary metabolites that have diverse therapeutic and medicinal properties that may be related to popular use. In this circumstance, the work aims to develop and sensorially evaluate the acceptability of cupcakes produced with the addition of lemon flour, aiming to increase a food plant that is not conventional in the formulation of a product already on the market. For the development of the study, three cupcake formulations were created, one control (C1), one with 10% replacement of oat flour with lemon flour (C2) and the last with 15% replacement of lemon flour (C3). To carry out the sensory analysis, an acceptance test was applied, while the statistical evaluation was through analysis of variance and the means were compared using the Tukey test, considering a significance level of 5% (p<0.05). The formulations that achieved the best average in terms of acceptance and purchase intention were the control formulation and the formulation with replacement of just 10% of lemon flour, while the cupcake with 15% replacement of flour did not present such a satisfactory result.