Elaboração e análise sensorial de pão de queijo adicionado de farinha da folha da aroeira (Schinus terebinthifolius Raddi) .

Abstract

Schinus terebinthifolius Raddi (Brazilian pepper tree) stands out for its significant potential for commercial exploitation and use. Together with Brazilian cheese bread, a traditional Brazilian food widely accepted and deeply rooted in the daily lives of Brazilians. In this context, this study aimed to develop cheese bread formulations with the addition of Schinus terebinthifolius Raddi leaf flour at different concentrations and to evaluate their sensory characteristics. To produce the flour, the leaves were dried in a forced-air circulation oven. Three cheese bread formulations were developed: PP (standard cheese bread without leaf flour), P5% (cheese bread containing 5% leaf flour), and P10% (cheese bread containing 10% leaf flour). After preparation, a sensory analysis was conducted using an affective test with a structured nine-point hedonic scale. Sixty semi-trained panelists participated in the analysis, evaluating the cheese bread for appearance, color, aroma, flavor, texture, and overall acceptance. The sensory analysis demonstrated that the addition of Schinus terebinthifolius Raddi leaf flour significantly influenced the acceptability of the cheese bread formulations. The sensory analysis demonstrated that the addition of the leaf flour significantly influenced the acceptance of cheese bread. The control formulation achieved the highest mean scores for all evaluated attributes (appearance, color, aroma, flavor, texture, overall acceptance and purchase intention). Among the enriched formulations, the addition of 5% leaf flour resulted in the best sensory performance, with mean scores of 7.0 for aroma, flavor, texture, and overall acceptance, and 4.0 for purchase intention, indicating good consumer acceptance. In contrast, the formulation containing 10% flour showed a significant reduction in sensory attributes, specifically flavor (5.0), overall acceptance (5.0) and purchase intention (2.5), demonstrating that higher flour concentrations compromise product acceptability. It is concluded that the incorporation of 5% Schinus terebinthifolius Raddi leaf flour into cheese bread resulted in good sensory acceptance and purchase intention, demonstrating its potential for application as an ingredient in the food industry. However, higher concentrations compromised product acceptability, indicating that the flour should be used at moderate levels to preserve sensory.