Análise sensorial e inteção de compra de biscoitos adicionados de açaí em pó

Abstract

Abstract: The act of consuming industrialized food is growing with many varieties. Thinking about such demand, food industry has increased the investments on durable and palatable food. Cookies are a type of popular and durable food. Nowadays industries have been developing new options with more nutritional value. Açaí presents great nutritional value and high amount of anthocyanins, fibers, vitamin E, proteins, minerals and essential fatty acids. The objective of this present study is to create cookies with different concentrations of açaí powder, scaling their sensory attributes based on the following features: flavor, texture, appearance and purchase survey. We started with a standard formula (SF). From this point, açaí powder was added in 3 new samples: 50 grams in sample A, 80 grams in sample B, summing up 4 samples (SF, A, B and C). The sensory tests were done counting on 149 untrained judges, using hedonic scales to graduate their preferences. The sensory analysis showed a good acceptance of açaí powder cookie, featuring scores varying from 6,44 to 7,73 in evaluated features. The sample C got the best score in the four characteristics (flavor, texture, appearance and purchase survey), showing the best result for this study. The final product is high-fiber and great nutritional value, offering a healthy, attractive and a tasty food to the costumer.