Análise sensorial de pães enriquecidos com proteína de peixe, chia e semente de abóbora

Abstract

Bread is one of the most consumed foods and one of the main caloric sources in the diet of the population of many countries. Fish is a source of proteins, vitamins and minerals of high biological value, essential for human nutrition, as it stands out nutritionally for the quantity and quality of its proteins. These characteristics make mechanically separated meat (MSM) from fish an excellent raw material, capable of meeting the nutritional needs of a food. In addition, chia and pumpkin seeds have been the target of studies as functional ingredients, because they contribute to the nutritional value of foods, helping to fight some diseases. Thus, this study aimed to develop and evaluate the sensory acceptability of different treatments of breads enriched with fish protein, chia flour and pumpkin seed flour as functional food. For this, five four treatments (T1, T2, T3, T4 and T5) were developed with different concentrations of fish CMS, fixed concentrations of chia flour and pumpkin seed flour, and T1 was the traditional treatment for breads. Then, the breads were submitted to sensorial analysis byuntrained tasters, who assigned scores for aroma, color, flavor and texture. Theresults showed that there were no statistical differences among the attributes for all the treatments tested, including the control. All treatments presented an acceptance index above 70%, indicating good acceptance. The highest purchase intention was verified with treatment T5 (44%). The acceptance test showed that 40% of the tasters chose treatments T2 and T5, attributing the highest score on the hedonic scale (7 - would eat frequently). The preference test showed that 34% of the tasters scored 9 (extremely liked) for treatment T5. Thus, it can be concluded that it is possible to add fish CMS and vegetable flours in food products, which can be included in the daily lives of brazilians.