Desenvolvimento, caracterização e aceitação de brownie fit de abóbora com cacau

Abstract

The present study aimed to develop and characterize a brownie developed from the mass of pumpkin and almond flour, which was elaborated mainly considering the need to serve the palate of many diabetics and lactose intolerant lovers of the delicacy. It was formulated a brownie with pumpkin and almond flour, oat bran, 100% cocoa powder and using culinary sweetener, replacing wheat flour and milk. The preparation was submitted to sensory acceptance and purchase intention tests. 71 untrained tasters participated in the survey. In terms of sensory results, the aroma greatly pleased the participants and especially those who always consume industrially processed brownies. Regarding the taste, it was accepted as very good by approximately 80% of the participants of the tasting and the formulation with pumpkin and almond and oat flour, did not present significant difference in relation to commercial ready. The present research indicated that there is viability for production and commercialization of brownies, because even though there is a high cost of its ingredients, there is simplicity of preparation and maintenance of functional properties