DESENVOLVIMENTO E AVALIAÇÃO SENSORIAL DO DOCE DE CARAMBOLA EM CORTE UTILIZANDO DIFERENTES TIPOS DE AÇÚCARES

Abstract

The fruit of the star fruit, carambola, despite not being well known, is well accepted sensorially by Brazilian and international consumers in the exotic fruit market. However, it is a highly perishable fruit, which can be consumed in nature, or can be transformed into derivatives. On the other hand, the desire for conscious consumption, behavior in relation to food consumption has undergone changes over the years, causing the demand for processed foods with good nutritional quality, giving preference to nutraceutical and low-value foods. caloric. The objective of this work is to develop three formulations of star fruit sweets in cuts added with different types of sugars, and to carry out a sensory evaluation of the formulations, aiming to present an alternative designed for the conservation of star fruit, obtaining products with the best nutritional properties, and contributing reducing losses and adding value to the raw material used. For this, three star fruit candy formulations with different types of sugars were developed. Sequentially, a sensory received test by hedonic scale and purchase intention test were applied with 51 untrained tasters. Regarding the sensory acceptability index, the elaborated formulations adopted values ??greater than 70%, and the formulation elaborated using brown sugar presented a higher sensorial acceptability index. It can be observed through the averages that the tasters would certainly buy all the formulations, but the brown sugar formulation had a greater purchase intention and greater sensory acceptability. The sweet made with carambola added with different types of sugars is a good alternative for the conservation of carambola, which presents a great post-harvest loss due to its high perishability.