AVALIAÇÃO SENSORIAL DE MISTURAS PARA BOLO ISENTAS DE AÇÚCAR

Abstract

The substitution of sucrose, in industrialized products, by sweeteners aiming to attend diabetic individuals or those with dietary restrictions can cause changes in the quality of food and beverages. In cakes, in addition to changes in flavor such as the presence of bitter aftertaste, it can also lead to changes in technological characteristics such as growth power, aeration, among others. Thus, this study aimed to assess the sensory characteristics of the attributes: appearance, taste, aroma, texture and overall impression of cakes prepared from three brands of sugar-free premixtures and one brand with standard formulation and the realization of qualitative research to verify the consumption of diet products. The cakes were prepared according to the instructions on the packaging and evaluated by 100 consumers through an acceptance test using a hedonic scale of nine points and purchase intention with a scale of five points. The arithmetic means of the scores obtained for each mark were calculated and they were subjected to analysis of variance (ANOVA) and Tukey's test to compare the means, at the level of 5% of significance. From the results it was observed that brand A and B (sugar free) obtained acceptability similar to brand D, traditional with added sugar (sucrose). The results of the qualitative research showed that 83% of diabetic people do not consume diet products. Keywords: Baked goods. Diabetics. Sensory Acceptance. Sugar.