Desenvolvimento e análise sensorial de pão com adição de farinha de amaranto

Abstract

The objective of this work was to evaluate sensorially homemade breads with partial substitution of wheat flour for roasted amaranth flour. The work was carried out in the Laboratories of Technique and Dietetics and Sensory Analysis of the Faculty of Nutrition of the Federal University of Mato Grosso, where the homemade breads were prepared using the concentrations of 10, 20 and 30% of amaranth flour in relation to wheat flour. For breads with concentrations of 10.20 and 30% the average values of protein, lipids, carbohydrates, ashes, moisture, caloric value and dietary fiber were, respectively, 9.28; 9.60 and 9.83; 5.56; 5.99 and 6.38; 60.17; 59.84 and 59.07; 0.94; 0.95 and 0.95; 18.54; 17.76 and 17.77; 165.51; 167 and 167.60; 2.02; 2.47 and 2.90 (g / 100g). The homemade bread enriched with was considered a food with high content of dietary fiber. The microbiological analyzes presented results lower than the limit established by the legislation, being considered appropriate as regards hygienic-sanitary quality and without risk to the health of the evaluator. The sensorial evaluation of acceptability using the hedonic scale of 9 points by a team of 72 untrained tasters of both sexes and was conducted with homemade breads of 10, 20 and 30%. The data obtained were evaluated by the software Assistat version 7.7, using the Friedman test to detect significant differences. The breads containing 10 and 20% of amaranth flour had great acceptability by the participants. Regarding the sensory test of intention to buy, 70.8% of consumers would surely buy these new products.