Avaliação sensorial e físico-química de balas tipo toffee adicionadas de extrato de algarroba
Brazilian Journal of Development
que a amostra com 25% de extrato de algarroba apresentou a doçura mais próxima do ideal e a amostra com 35% apresentou a maciez mais próxima do ideal. As amostras que receberam maior frequência de intenção de compra positiva foram as amostras com 15 e 25% de extrato de algarroba e a que apresentou maior frequência de intenção de compra negativa foi a amostra com 45%. Os resultados do Open Ended indicaram, com frequência superior a 5%, termos como "gosto doce", "agradável" e "bom" para todas as
... mostras avaliadas e termos relacionados ao amargor apareceram com frequência superior a 5% para as amostras elaboradas com 35 e 45% de extrato de algarroba. O pH, acidez total titulável e umidade não apresentaram diferença significativa entre as amostras analisadas. Na análise de cinzas e minerais, os resultados obtidos indicaram que o teor de cinzas e de cálcio das balas tipo toffee foram influenciados pela concentração de extrato de algarroba na formulação. O teor de fósforo foi maior na amostra com 45% de extrato de algarroba e o teor de ferro não foi influenciado pela diferença de sua concentração nas formulações. Na análise de firmeza, a amostra com 45% de extrato de algarroba se mostrou a mais dura e diferiu significativamente (p ≤ 0,05) das demais. Palavras-chave: desenvolvimento de novos produtos; caramelo macio; algarrobina; Prosopis pallida. ABSTRACT The algarrobo (Prosopis pallida) is a tree of great economic importance in the northern coast of Peru. Its fruit, algarroba, is known for its high nutritional content, being widely used in animal feed and as a raw material for various products, including the extract of algarroba. The extract has, in addition to sugar, considerable amounts of protein, soluble polyphenols and ashes, which are related to its mineral content. The purpose of this work was to develop toffees with 15, 25, 35 and 45% algarroba extract and evaluate them through sensory analysis, through acceptance tests for attributes such as appearance, aroma, taste, texture and overall impression, ideal softness and sweet taste tests, purchase intent, and Open Ended word association method. In addition, physicochemical analyzes were performed, such as pH, total acidity and total soluble solids content. Moisture, ash and minerals content (calcium, phosphorus and iron) were also determined. Moreover, the firmness of the toffees in penetrometer was evaluated. The sample with 15% algarroba extract was the most accepted in all attributes evaluated in the acceptance test, while the sample with 45% was the least accepted in all attributes evaluated and differed significantly (p ≤ 0.05) from the others. The ideal test results revealed that the sample with 25% algarroba extract showed the closest ideal sweetness and the sample with 35% presented the closest ideal softness. The samples that received the highest frequency of positive purchase intention were the samples with 15 and 25% of algarroba extract and the one with the highest frequency of negative purchase intention was the sample with 45%. Open Ended results indicated, more than 5%, terms such as "sweet taste", "nice" and "good" for all samples evaluated and terms related to bitterness appear more than 5% for the sample prepared with 45% algarroba extract. The pH, total acidity and humidity did not differ significantly between the samples analyzed. In the ash and minerals analysis, the results indicated that the ash and calcium content of the toffees were influenced by the concentration of algarroba extract in the formulation. The phosphorus content was higher in the sample with 45% algarroba extract and the iron content was not influenced by the difference of its concentration in the formulations. In the firmness analysis, the sample with 45% of algarroba extract was the hardest and differed significantly (p ≤ 0.05) from the others.