Avaliação da aceitação sensorial de bocaiúva (Acrocomia aculeata)

• Autor(a) principal: Oliveira, Renata Caroline Lima de
• Data de Publicação: 2023
• Outros Autores: Amorim, Vitória Soares
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/3570
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Frutos do Cerrado; Análise sensorial; Motivações de consumo; Check All That-Apply-CATA; Cerrado fruits; Sensory analysis; Consumption motivations; Check-All-That-Apply-CATA

The pattern of food consumption in Brazil was marked by an inadequate diet, whose changes had a direct impact on current health conditions. The reduction in the consumption of fresh foods, such as fruits and vegetables, is related to the increase in Chronic Noncommunicable Diseases - NCDs, responsible for thousands of deaths annually. In an attempt to reverse this situation, the World Health Organization (WHO) recommends a minimum consumption of 400 g/day of fruits and vegetables and the Food Guide for the Brazilian Population encourages the consumption of regional fruits. In this sense, it is necessary to disseminate native Cerrado fruits, which are little explored in their entirety, such as bocaiúva (Acrocomia aculeata). Thus, for the inclusion of native fruits to be effective in consumers' eating habits, it is essential to evaluate the fruit in terms of its physical-chemical parameters and sensory acceptance. Therefore, the objective of this study was to evaluate the factors that influence the consumption of fruits, as well as the sensorial acceptance of bocaiúva. Sensory acceptance of the fruits was performed by 133 untrained tasters using a 9-point unstructured hedonic scale and the Check-All ThatApply - CATA method was used to collect information on consumers' perception of sensory characteristics. The sensory attributes characterized by the CATA method were: sweet, sour/acid, bitter, smooth, refreshing, strange taste, tasteless, tasty, nauseating, dry, soft, firm, crunchy, farinaceous, greasy, fibrous, clear, dark, yellowish , pleasant aroma, unpleasant aroma, easy to consume and other. Most participants (55.0%) n= 73 responded to consume fruits daily. Flavor was more important for fruit consumption (94.74%) n= 126 followed by price (80.45%) n= 107 and availability (78.95%) n= 105. Bocaiúva was still known by 87.0% n= 115 of the participants, however, little consumed in its fresh form (23.93%) n= 32. The fruit had a high concentration of lipids (13.55 g) and carbohydrates (33. 96 g) per 100g of pulp, respectively. Regarding the expectation regarding the taste, 86.67% n= 65 did not expect the fruit to have a sweet taste, but when trying it, 37.93% n= 22 found the fruit sweet (p<0.005). The attributes: fatty, dry, hard, soft also showed a statistically significant difference (p<0.005) when comparing the expectation with the actual perception of the fruit. The bocaiúva showed low sensory acceptance in relation to the averages of the attributes: general appearance, color, aroma, texture and flavor, which remained below 6.03. However, regarding the purchase intention after trying the fruit, the number of undecided participants doubled (49.62%) n= 62 and a third (9.02%) n= 12 of the participants who stated that they would certainly buy the bocaiúva if it was available they kept that answer. It is concluded that bocaiúva presented a low sensorial acceptance in relation to its in natura form, the results emphasize the importance of tests of acceptability of native fruits and their possibilities of consumption, in addition to incentives for the consumption of native Brazilian fruits.