Formulação e análise sensorial de pão de abóbora (Cucurbita) tipo baguete com aproveitamento integral do alimento

Abstract

Full utilization refers to the use of parts of food that are commonly discarded, such as peels, stalks and seeds; making it possible to reduce the cost of preparations, contribute to reducing food waste, increase nutritional value and make it possible to create new preparations. The present study aimed to develop a culinary preparation made with the full use of pumpkin (Cucurbita) and evaluate the acceptability of the final product. Three baguette-type breads were produced based on a pumpkin bread recipe, where the peel and seed flour were inserted (10% replacing wheat flour). From the prepared breads, a quantitative affective sensory analysis test was carried out, which produced numerical data and statistical analysis with the application of a nine-point hedonic scale and a table to evaluate some attributes such as appearance, color, aroma, flavor, texture and global assessment, after the sum of these attributes, the average of each of them was calculated. Therefore, it was concluded that it is viable to use pumpkin, in its entirety, in the preparation of a baguette-type bread, since consumers indicated scores above 7.0 for all attributes, in addition to an intention to purchase 90% for the analyzed product. Furthermore, it was a way to avoid wasting food, validating its full use. And finally, the technical sheet for the bread was prepared.