Análise sensorial de pão doce enriquecido com farinha de ora-pro-nóbis, soro de leite e farinha de quinoa.

Abstract

Sweet bread is a widely consumed product. The addition of unconventional cereals such as quinoa, along with dehydrated vegetables, is a healthy enrichment alternative to these foods. The replacement of the water used in the manufacture of the dough by whey allows the recovery of this residue and, consequently, enriches the bread with the whey proteins. Objective: to evaluate the sensorial characteristics of sweet bread made with whey, addition of quinoa flour and dehydrated ora-pro-nobis leaf, as well as its acceptability by the tasters. Methodology: three formulations were tested, all of which contained the same amount of quinoa (6%) and whey (40%), and only the percentage of dehydrated ora-protomes varied (0%, 0.5% and 1 %). For the sensorial analysis the following attributes were evaluated: color, flavor, aroma and overall impression. The statistical procedure used was the Tukey test, in randomized blocks, with 50 probes (blocks) and 150 plots. Results: for the color attribute, the formulations with 0 and 0.5% of dehydrated ora-pro-nóbols had greater acceptance by the tasters and the formulation with 1% had less acceptance. For the other attributes: aroma, flavor and overall impression, the three formulations had the same acceptance Conclusion: it is perceived that the addition of dehydrated ora-pro-nóbis, whey and quinoa is a viable alternative to enrichment of sweet bread.