Buriti na confeitaria: desenvolvimento de mini torta

Abstract

The buriti (Mauritia flexuosa L. f.) is a native Brazilian palm tree, predominantly found in the North region, but also present in the Northeast and Cerrado, growing in humid and well-drained areas. Its orange pulp fruit is rich in carotenoids and holds significant socioeconomic and environmental importance, serving as a source of income for riverside and Indigenous communities through the commercialization of its derivatives, such as oil, fruits, and handicrafts. To expand the use of buriti, it was developed a mini tart filled with its pulp, combined with crème anglaise to soften its intense coloration and rich flavor. The dough was prepared using the sablée technique, ensuring a crispy and buttery texture. This proposal aims to enhance the value of this regional fruit and highlight its gastronomic potential, making it more appealing to taste and also innovative in pastry-making. The mini tart received high scores on the hedonic scale, achieving an overall acceptance rating of( 7.86). Flavor was the most highly rated attribute, scoring 8.16, followed by texture (7.72), color (7.70), and aroma (7.54). These results indicate a positive and well-balanced sensory experience, underscoring the commercial potential of the developed product.