Physicochemical and sensory analyses of sequilhos produced with non-conventional food plants: arrowroot, licuri and wild passion fruit shell

• Autor(a) principal: OLIVEIRA,Carolina Couto Ribas
• Data de Publicação: 2022
• Outros Autores: FEITOSA,Bárbara Reges, SOUZA,Volnei Brito de, TULINI,Fabricio Luiz, MARTINS,Marcos Vidal
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101110
• topic: food composition; edible plants; bakery foods

Abstract The presented study aimed to produce sequilhos with Non-Conventional Food Plants (arrowroot and licuri), using different proportions of wild passion fruit shell powder (PFP). These products were analyzed with regards to the proximal composition (ash, moisture, proteins, lipids and dietary fiber) and water activity. The sensory aspects were evaluated by acceptability and purchase intention tests, in which 118 non-trained adult panelists participated of the study. All formulations produced in this study (containing 5, 10 and 15% of PFP) presented higher values for ash and dietary fiber, when compared with the control formulation (without PFP). However, all formulations presented a lower but acceptable performance in sensory analyses when compared with the control formulation, probably due to the flavor and aroma of wild passion fruit shell. Despite of that, the addition of 5 and 10% PFP is still encourage due to the increase of nutrients in the product, and as an strategy to expand and disseminate the knowledge on NCFP.