Aceitação sensorial de biscoitos tipo cookie adicionados de farinha de pequi (Caryocar brasiliense)

Abstract

Brazil is one of the largest biscuit producers in the world, being surpassed only by the USA. The Brazilian Cerrado presents great biodiversity in foods, mainly fruits with high cultural value, among them the pequi (Caryocar Brasiliense). Initially, when developing a new product and launching it on the market, it is essential to subject it to an acceptability assessment in order to predict its behavior towards the consumer. The objective of this work was to evaluate the acceptance of cookies manufactured with the addition of pequi flour. The preparation of the cookies began in the drying of the pequi pulp, weighing the ingredients and later the preparation of the cookies with 10% and 20% of pequi flour. Sensory analysis was performed through an evaluation of preference and acceptance. For the preference test, he used the paired discriminative comparison method, later the most preferred sample was submitted to the acceptance test to evaluate the attributes of taste, texture, appearance, global acceptance, hedonic scale of nine points, consumption intention and calculation of acceptability index. All formulations showed an acceptability index above 70% and considered as a sensorially accepted product.