ELABORATION AND SENSORY ACCEPTABILITY OF SUBPRODUCTS PRODUCED WITH JATOBÁ FLOUR IN MARANHÃO
Abstract
Jatobá is a fruit with a farinaceous, white or yellowish pulp, rich in dietary fiber, whose nutritional and sensory properties make it a promising ingredient for food production. This study aimed to analyze the development and sensory acceptability of subproducts produced with jatobá flour in Barreirinhas, Maranhão, Brazil. The flour was produced from the fruit pulp and used to partially replace wheat flour in bread (15%) and cakes (35%), and to totally replace it in pasta formulations (100%). Sensory acceptability (appearance, color, aroma, texture, flavor, and overall quality) and purchase intention were evaluated by adolescents and adults, considering acceptance levels above 70%. Data were analyzed using Stata® 14.0 (p < 0.05). Cake showed the best sensory evaluations (7.16 ± 1.50 to 7.96 ± 1.77), with a global acceptance index of 85.49% and the highest purchase intention (“would certainly buy,” 48.98%). Bread presented intermediate evaluations (6.50 ± 1.79 to 7.32 ± 1.54), overall acceptance of 78.58%, and purchase intention of 44% (“would probably buy”). Pasta showed the lowest mean scores (3.84 ± 2.55 to 5.76 ± 2.25), lower overall acceptance (54.93%), and purchase intention of 36% (“would probably not buy”). Significant differences were observed between cakes and bread compared to pasta (p < 0.05). Thus, cake and bread showed higher acceptance and purchase intention, proving to be promising products, whereas pasta showed low acceptability and requires formulation adjustments. The use of this regional ingredient strengthens local producers and promotes healthy and sustainable food systems.
Author Biographies
Graduação em Nutrição. Mestranda em Nutrição
Universidade Federal do Maranhão – UFMA
Técnica em Alimentos
Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA) – Campus Barreirinhas
Técnica em Agroindústria
Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA) – Campus Barreirinhas
Técnica em Alimentos
Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA) – Campus Barreirinhas
Graduação em Gastronomia
Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA) – Campus Barreirinhas
Doutorado em Ciência e Tecnologia de Alimentos
Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA) – Campus Barreirinhas
Graduação em Nutrição. Doutorado em Saúde Coletiva
Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA) – Campus Barreirinhas
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