Utilização das farinhas de alfarroba e semente de jaca na substituição do cacau em pó na elaboração de bolo.

Abstract

The bakery market is becoming more and more prominent in the market due to its diversity, innovation and meeting the needs of healthy food consumers and that they make some benefit to the health of consumption. Carob meal and jackfruit seed are being targeted by research and interest of the food industry in replacing cocoa, due to the similarity related mainly to aroma and flavor. Both presentation as dissimilarity, lower lipid content and greater amount of fibers in their chemical appearance. Therefore, the low-calorie alternatives, which when incorporated into a product, become nutritionally healthier. Therefore, the present study aimed to form different cake formulations such as locust beans and jackfruit seeds as substitute for powdered chocolate. For that, three cake formulas were elaborated: Cake with cocoa, Carob flour and BSJ (Seed cake) for further evaluations of the acceptability of the elaborated products. Sensory analysis was performed with 60 untrained testers, who signed the Free and Informed Consent Term (TCLE), demonstrating the desire to participate in the research. In this way, the testers evaluated as acceptance test formulations and the intention to buy a structured hedonic scale of nine points and 5 points respectively. The data were analyzed by analysis of variance (ANOVA) One-way and the means compared by the Tukey test at the level of 5% of significance, and for the calculation of these, using software of the electronic package SigmaStat, version 3.5. From the results, it was possible to observe that all formulations were well accepted according to the sensorial attributes evaluated, since these were scores between 7 (moderately liked) and 8 (I liked it a lot). In this way, we conclude, as carob meal and jackfruit seed are of good sensory and nutritional quality, therefore, great potential marketing candles.