AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE BOLO BAUNILHA ENRIQUECIDA COM FARINHA DE Gromphadorhina portentosa

Abstract

Entomophagy is the act of feeding on insects and involves issues of indigenous peoples such as the Tupi and Guarani who have been consuming insects for centuries on our continent. The objective of this work was the technological use of the flour of the Madagascar cockroach (Gromphadorhina portentosa) in the manufacture of cake. The work was carried out in the Food Analysis laboratory of IF Go Ceres, where 5 treatments were prepared and annotated with different percentages (T0: 0% - T1: 2% - T2: 4% - T3: 8% - T4: 10%). The prepared cakes were submitted to physicochemical analysis (pH, total titratable acidity, moisture, ash), microbiological analysis (coliforms at 35 °C and coliforms at 45 °C) and sensory analysis with 50 untrained tasters using a structured nine-point hedonic scale evaluating the attributes consistency, aroma, color, general aspects and flavor. It could be noted the decrease in pH in the samples according to which the cake was enriched as T0 the pH value 6.73 and in the T5 sample, 5.89 in its pH was obtained. In the moisture analysis, a decrease in humidity was observed (T0 35.85% and T4 24.15%). It was observed that all treatments showed a good acceptance rate with treatment T0 (82.58%), T1 (83.10%), T2 (82.2%); T3 (80.00%) and T4 (79.11%). Thus, it is concluded that the use of Madagascar cockroach flour (G. portentosa) were all well accepted. The results of the microbiological analysis met the parameters of the Brazilian legislation. However, some treatments showed contamination for coliforms at 45 °C. Keywords: