Formulação e análise sensorial de cupcake com adição de cajuína

Abstract

In the Northeast region of Brazil, the cashew fruit (Anacardium occidentale L.) carries unique features that please the taste of Brazilian people either in natura or via derived products, such as jams, juices and a beverage named cajuína. Cajuína is a non-alcoholic traditional beverage widely consumed in the state of Piauí, due to its large-scale local production. In order to value Piaui’s culture, cajuína was entitled

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Immaterial Cultural Patrimony by the Institute of National Historical and Artistic Heritage (IPHAN). Hence, the present work aimed to formulate 02 (two) cupcake recipes with the addition of cajuína, being the first one with the beverage in the packaged form and the second one with the concentrated version of the beverage. Subsequently, a sensorial test was applied to evaluate the public’s acceptance and purchase intention level. The obtained results demonstrated that the formula with packaged cajuína got higher acceptability: on the sensory attributes (taste, smell, color, texture and general approval), the average was 7.0, which corresponds to the item “moderately liked”; regarding purchase intention, the packaged cajuína recipe received 57.7% on the item “would certainly buy” while the concentrated one received 37.7% on the same indicator. Based on the achieved outcome, the formula with the addition of packaged cajuína was best accepted sensorially and commercially.