Efeito da adição da farinha do resíduo do coco (mucífera l.) Na aceitabilidade do pão

Abstract

Coconut growing has become increasingly popular throughout the country given the continuous rise of consumers’ demand for their products, mainly coconut oil and coconut milk. The manufacturing of these products generates a considerable amount of clean organic residue with high fiber content and other nutrients that can be used to formulate coconut flour residue (CFR). Considering this, the present study was to evaluate the acceptability of breads made with different concentrations of flour from the coconut residue.The coconuts were purchased at the localmarket of the Metropolitan Region of Recife and taken to the laboratory of dietary technique of the Pernambuco Health School - FPS where the whole coconut flour formulation process was carried out and then the preparation of various kinds of bread with different percentages of CFR. Twenty-five male and female not fully trained testers , recruited at the Pernambuco Health College, evaluated four bread formulations (0%, 5%, 10% and 15% CFR) using the preference and acceptability test. The results were evaluated and it was observed that the acceptance of the samples with CFR did not reach satisfactory Acceptability Index and more tests were necessary to achieve a percentage of the flour acceptable by the population.