DESENVOLVIMENTO TECNOLÓGICO DE PÉ-DE-MOLEQUE DE LEITE DE BÚFALA COM AMÊNDOAS DE BARU

Abstract

Pé-de-moleque is a traditional Brazilian sweet widely consumed and appreciated in different regions of the country, presenting variations in its formulation according to local traditions. This study aimed to develop a baru brittle made with buffalo milk and different concentrations of baru almonds (Dipteryx alata), with the purpose of enhancing the nutritional value of the product and promoting the use of regional raw materials from the Brazilian Cerrado. Three formulations were developed containing 5% (T1), 10% (T2), and 15% (T3) of baru almonds, corresponding to 50 g, 100 g, and 150 g, respectively, incorporated into the buffalo milk candy matrix to produce pé-de-moleque. The samples were subjected to physicochemical, microbiological, and sensory analyses. Physicochemical parameters included titratable acidity, moisture, pH, ash, and protein content, while microbiological analyses evaluated the presence of molds and yeasts. Sensory evaluation was conducted with 60 untrained panelists using a hedonic scale and acceptability index. The results demonstrated that increasing concentrations of baru almonds positively influenced protein and mineral contents and improved sensory acceptance. All formulations achieved acceptability indexes above 80%, with the formulation containing 15% baru almonds showing the highest preference among evaluators. Microbiological analyses confirmed that all products met the required standards for safe consumption. It can be concluded that baru brittle produced with buffalo milk and baru almonds presents high nutritional potential, satisfactory sensory acceptance, and commercial viability, representing an innovative alternative for adding value to regional products.