Aceitabilidade de bolo de chocolate com adição de farinha de amaranto, sem leite e sem glúten

Abstract

The objective of this work was to formulate and evaluate the sensorial quality of cake with addition of amaranth flour, gluten-free and cow's milk. Three cake formulations containing 10%, 20% and 30% of amaranth flour were prepared and the physicochemical composition of the three formulations was determined. Sensory analysis was carried out and the average cake consumption and the purchase intention for the analyzed products were questioned if they were marketed. 74 untrained testers of both genders participated in the sensory evaluation. The cakes with 20% and 30% of amaranth flour had higher levels of protein, fribas and iron. There was no significant difference between the samples in the aroma, texture, taste and overall acceptance attributes. It was possible to prove that a level of addition of up to 30% of amaranth flour in cakes was well accepted by the tasters. Thus, amaranth flour can be considered a potential ingredient for addition in cakes and the like, and can be offered to consumers with high expectations of market acceptance.