Desenvolvimento e avaliação sensorial de pão de forma adicionado de farinha do resíduo da graviola.

Abstract

Bread arose in the period when man was still nomadic and today is considered the product most consumed by mankind. Its practicality, affordable price and its vast diversity have made it a target for improvement by scholars who seek to add other ingredients that give them more flavor and nutritional enrichment, through the full reuse of food, since barks, stalks, bagasse and seeds can be as nutritious as fruit or vegetable pulp. In addition, it can contribute to the reduction of food waste, such as graviola that is used by the agribusiness to manufacture various products and most of the time have their waste discarded. The graviola is rich in minerals such as calcium, potassium, magnesium and vitamins (A, B and C). In view of the above, the goal was to prepare added form loaves of different concentrations of the graviola residue meal, as well as to evaluate the sensorial characteristics of the processed products. Initially the graviola shells were dried in a 60 ° air circulation oven for 24 hours and after that a flour. Then, different formulations of breads were prepared: PFC (0% flour of the graviola residue), PF10% (10% flour of the graviola residue) and PF20% (20% of the graviola residue flour). n view of the results, it can be observed that in the sensory analysis, the control bread had an acceptability of more than 80% for all evaluated attributes, while the bread of form added 10% of the flour of the graviola residue presented superior acceptability index to 73% and the added bread of 20% of the graviola residue meal reached an acceptability index above 66% for all appreciated attributes. Therefore, it was found that it is possible to partially replace wheat flour by graviola residue meal in the production of form-type breads, since PF10% did not have its acceptability affected by the addition of flour. It has been shown to be a good alternative to compose the food of the people and with nutritional quality in the promotion of the health and well-being of the individual.