Formulação e análise sensorial de brigadeiro de requeijão Cardoso

Abstract

Cardoso cream cheese is part of the culture of the city of São Raimundo Nonato, having relevance in the local economy, being always mentioned in reports as a culinary postcard. It has a characteristic aroma, caramel color and strong flavor, and is also known as curd cheese. The present work aims to use Cardoso cream cheese to prepare brigadeiro and carry out sensory analysis of the product obtained. Two brigadeiro formulations were made, with 10% and 15% Cardoso cream cheese in the composition. The sensory evaluation was carried out with the IFPI school community, Campus São Raimundo Nonato, as they live and/or have fixed activities in the city and thus there is a great possibility that they already know Requeijão Cardoso, configuring potential consumers of the product produced. Two tests were carried out, the paired comparison test or forced choice between two samples and the paired preference test. As a result of the research, two products were obtained with a texture considered suitable for the production of a brigadeiro, one with a more striking flavor of cardoso cream cheese, being the sample that contained 15% cream cheese in its composition, and the other with a better texture and milder flavor, with a proportion of 10% of cardoso cream cheese, which was chosen as preferred by the evaluators. Therefore, it can be concluded that it is possible to obtain a product with an adequate texture and pleasant flavor using regional ingredients, specifically a type of cheese, that the age group influences the preference of the samples in relation to the amount of curd used and that the products were well accepted.