ACEITABILIDADE SENSORIAL DE BARRAS DE CEREAIS ELABORADAS COM FARINHA DA SEMENTE DE MAMÃO

Abstract

In parallel with the economic development of brazilian agribusinesses, the generation of food residues is also growing, rich in nutrients important for human health, such as bioactive compounds and dietary fibers, and with great potential for use as na ingredient in foof formulations. Na example of these by products are the peels and seeds resulting from the industrial processing of papaya. Like this, the objective of this study was to develop and evaluate the acceptability of cereal bars elaborated with papaya seed flour in different concentrations (F1= 0%, F2= 5%, F3= 10%, F4= 15% e F5= 20%). For data treatment, it was made the multiple regression, analysis of variance (p ≤ 0,05) and elaboration of the internal preference map were performed. For the sensory evaluation, had been used test hedonic scale the 9 point, for the sensory attributes: appearance, flavor, color, texture and global acceptance with 100 untraindes tasters; also was the intention in purchase. The cereal bars wuith a more percentage of flour added to the residue, they were evaluated by the attributes color, aroma and flavor characteristic of the papaya seed, in addition to the texture. The formulation F2 (5%) presented the highest averages when compared to other formulations with the addition of FSM, for the attributes appearance, texture and global acceptance, indicating that IF improved, it may have potential for commercial growth. There was no significant difference between samples F4 and F5 (15% e 20%). The formulations F2 and F3 were grouped in the dendograms of the attributes of texture and global acceptance, indicating that they were acceptec in the same way. Therefore, papaya seed flour can be used as na ingredient in the development of new produtcs, because papaya seeds have a high content of proteins, bioactive compounds and dietary fibers, important for human health, in addition to adding economic value to the waste and contributing to reducing the environmental impact. Further studies and sensory tests are recommended regarding the insertion of papaya seed flour to obtain better sensory acceptance.