ELABORAÇÃO E DETERMINAÇÃO DE PARÂMETROS TECNOLÓGICOS E SENSORIAIS DE BALA DE GOMA COM POLIÓIS SABORIZADADA COM POLPA DE CAGAITA

Abstract

The food production market has careers in technological innovations, required by the consumer, in large part, registered in sustainability and sensoriality. In this sense, and given the importance of the production of confectionery products in Brazil, the objective of the present study was to elaborate varied gummy candies or gum content in the formulations, substituting sucrose for polyols (erythritol and xylitol) and flavoring with cagaita pulp. The candies were evaluated in relation to preference preference, acceptance, ideal scale for sweet taste, purchase intention, instrumental texture profile and proximal composition in addition to pH. The data revealed as candies with a higher gum content had a better texture profile and overall acceptance by the tasters. However, taste and purchase intention scored lower. The carbohydrate content is significant in the composition of the candy, but also the fixed mineral residue content, or the pH is classified as acid. In view of the results, it is understood how it is possible to make candies with cagaita pulp, varying the pulp content and substituting a sucrose. It is indicated as formulations 2 and 3.