Pré-formulação e análise sensorial de mistura alimentícia de cappuccino gelado de açaí e probióticos

Abstract

With the growing concern about health and wellbeing in the population, there is an emergence of a new consumption profile that directly influences the segment of functional foods, in this way, the açaí is one of the raw materials used for presenting a significant content of phenolic compounds with antioxidant properties. Together, with probiotics, which present improvement in the intestinal function and immune system. Therefore, the objective of this study was to develop a food mixture of acai and probiotic frozen cappuccino and to evaluate physically, physicochemically and sensorially the quality of the product. The açaí pulp was freeze-dried to be mixed with the powder preformulation: soluble coffee, delactated milk compound powder, xylitol and probiotic. Therefore, physicochemical (color) and physical (angle of repose and bulk density) analyses were performed on the freeze-dried acai in different concentrations of silicon dioxide (0%, 5% and 10%), with the intention of selecting the concentration to be used in the five preformulations prepared. The preliminary selection of the preformulations occurred through the physical and physicochemical determination of the samples and analysis with 3 tasters. The freeze-dried açaí with 5% colloidal silicon dioxide presented the best results in the tests applied, as well as preformulations 2 and 5. Between these two preformulations sensory pre-tests were performed with 10 participants, and the selected preformulation was sensorially evaluated by 37 volunteers through acceptance tests on a 9-point hedonic scale (overall impression), purchase intention and CATA. Pre-formulation 2 with probiotics showed an acceptance index of 84% for the analyzed attribute. And more than 80% of the evaluators would certainly purchase or would probably purchase the product. In the CATA method, the presence of the sensory characteristics of açaí was observed, with little characteristic of cappuccino. With these results it is expected to contribute to the functional food market with an innovative, safe, quality and high nutritional value product, in addition to leveraging the bioeconomy in the state of Amapá.