Desarrollo y análisis sensorial de un postre vegano a partir de subproducto de garbanzo

• Autor(a) principal: Oliveira, Letícia Jesus de
• Data de Publicação: 2022
• Outros Autores: Pereira, Sueli Essado
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/1835
• topic: Vegans; Cicer arietinum; Sensory function; Veganos; Cicer arietinum; Function sensorial; Vegani; Cicer arietino; Funzione sensoriale; Veganos; Cicer arietinum; Função sensorial; Veganos; Cicer arietinum; Função sensorial

Introduction: people are vegan for countless reasons: respect for animals, sustainability, and concern for health. Studies show that 14% of the country's population in 2018 were vegetarians and research points Brazil in the ranking of the ten countries with the largest increase in vegans. With this growth, alternative products have emerged, such as aquafaba, which is the water from cooking legumes. Objective: To develop a vegan dessert using meringue from aquafaba. Materials and Methods: The recipe was developed in the dietetic technique laboratory, in three samples with distinct flavors (A, B and C), and for sensory analysis to be performed the project was sent to the Ethics Committee (opinion 4.008.403 of 05/05/20), applying Term of Consent to random tasters (vegan, vegetarian and omnivore). Results: After compilation and statistical analysis, the mean sensory attributes, and their acceptability indices (AI) were calculated. Although there was no significant difference between the acceptance results of the samples, sample A was the best accepted (mean 92%), compared to B (mean 90.8%) and C (mean 89.6%). In the purchase intention there was an approval rate of 64% saying they would certainly buy, 28% would buy and 8% would maybe buy. Conclusion: the recipe developed had a good acceptance in all samples, considering the attributes evaluated as well as the positive correlation with the purchase intention of the tasters and their frequency of candy consumption. Thus, the preparation is contributing to a compilation of new products for the public in question.