Perfil sensorial de pão de forma enriquecido com farinha de resíduo de coquinho-azedo (Butia capitata)

Abstract

Sliced bread is a widely consumed food and its versatility allows the introduction of flours produced from Cerrado fruit co-products. The sour coconut residue was dried, crushed and sieved to a particle size of 50 mesh. Flour was added to two formulations, at 7.5% and 15%. The breads were then subjected to sensory analysis. For the triangular discriminative test, 64% of tasters correctly identified the different sample, demonstrating a significant sensory difference between the formulations. For the hedonic scale acceptance test, bread with 7.5% substitution achieved more satisfactory results, with hedonic scores from 6 and an overall acceptance rate of 82%. This sample obtained an average of 5 (“would eat frequently”) in the consumption intention test and 4 (“would probably buy”) in the purchase intention test. In short, the use of the residue proved to be attractive for application in sliced bread.