ELABORAÇÃO E AVALIAÇÃO SENSORIAL DE CARAMELO VEGANO ZERO AÇÚCAR

Abstract

Given the need to develop products geared to specific needs, there was interest in working with a product that is not only diet but also vegetarian, respecting the most current dietary restrictions. For this purpose, the aim of this study was to use natural sweeteners, the so-called polyols, to make a vegetarian diet candy in two formulations A (Xylitol and Maltitol Syrup) and B (Sorbitol) and subject them to sensory analysis of the preferably. The most preferred sample was sensorially evaluated for acceptance, sweet ideal taste and purchase intention. The most preferred formulation was A, in which it was well accepted, with scores above “slightly liked”. For optimal taste, there were higher frequencies of responses to the “ideal” category. Regarding purchase intent, the average of the answers obtained was above “possibly buy”. Given the results, the product may have market potential to serve not only the dietary public, but also other audiences, such as standard consumers and / or calorie-restricted population, as well as vegetarianism.