AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE CUPCAKES DE ABACAXI COM DIFERENTES TIPOS DE LEITE

Abstract

The full utilization of foods allows for the inclusion of nutrients and the creation of tasty and wellaccepted recipes. Pineapple and milk are foods with great potential for the production of cakes and derivatives, such as cupcakes. In this context, the present study aimed to develop different formulations of pineapple cupcakes using different types of milk, as well as evaluate their physical, physicochemical, microbiological, and sensory characteristics. The pineapple cupcakes were prepared in four treatments: T1 - 0% milk (control); T2 - 100% cow's milk; T3 - 100% coconut milk or extract; T4 - 100% soy milk or extract. The sensory test was conducted with 50 untrained volunteers. The T2 formulation received the best acceptance in the evaluated sensory attributes and the highest purchase intention (73,7%), while the control formulation was the least appreciated by the volunteers (70,5%). The cupcakes demonstrated adequate hygienic-sanitary conditions, in accordance with current food legislation.