Elaboração e análise sensorial de pasta de amendoim saborizada com chocolate e enriquecida com Spitulina platensis: uma alternativa para praticantes de atividade física.

Abstract

The regular practice of physical exercise is an important factor as promoting health, however, when the exercise is done with a high intensity, can trigger some consequences to the organism, such as increased production of free radicals, leading to oxidative stress. Some foods have been highlighted by setting up antioxidant activity, acting in a way to inhibit the formation of these free radicals. Spirulina platensis, the peanut and the cacao are an example of foods with the antioxidant properties, that could be an awesome allied with a diet for athletes. Considering this fact, the main goal of this study, is to evaluate the acceptable tax, sensory acceptance, buying intention, and centesimal composition of the peanut butter with Spirulina Platensis and chocolate 70% cocoa. To do this test, it was recruited and submitted 60 people from this gym, that practices physical exercises. It was noted, that for all the sensorial acceptance attributes, the scores was between like and moderate like, for the control peanut butter (P654) and for the one add with spirulina platensis and chocolate 70% cocoa (P123). About the buying intention, for both samples (P654; P123), the results were maybe buy or maybe not buy. Lastly, about the centesimal composition, it was observed at the sample P123 a high caloric density, however, with a lot of benefits. Then, its considered that the is perceptible that the addition of spirulina platensis in foods, aggregates nutrition facts and could be a good marketing strategy.