AVALIAÇÃO DA ACEITABILIDADE DE PÃES ELABORADOS COM FARINHA DE BAGAÇO DO TOMATE

Abstract

Bread is one of the most widespread foods in the world, and its consumption is frequent in all social classes. The production of breads with mixed flours makes possible the nutritional enrichment of the food, and consequently reducing the emission of waste in the environment. The objective of this study was to submit the tomato residue to the drying process for the production of tomato residue flour (TRF) and subsequent production of bread in the proportions of substitution (7.5%, 15%, 22.5% and 30%), and verify their sensory acceptance. The sensory analysis performed total common of 90 untrained judges and a commercial bread was used for analysis. Samples P1 (7.5% FRT) and P2 (15% TRF) were the best evaluated for the attributes appearance, flavor, color, texture and overall acceptance between "moderately enjoyed" and "enjoyed very much". Of the total of the judges, about 37% would possibly buy the P1 sample (7.5% TRF). It is concluded that it is possible to develop food products with good sensory acceptability, using the tomato residue flour as an ingredient in its formulations.