Baru flour in cupcakes: physico-chemical and sensory characterization among children

DOI: 10.15343/0104-7809.20164002

Abstract

The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children and
determine the physico-chemical composition of the standard formulation and that containing BF with similar sensory
acceptance standard. The following formulations were developed cupcake: F1 - 0% (standard) and other added 6%
(F2), 12% (F3) and 18% (F4) of BF. Participated in the sensory evaluation 59 untrained, of both genders, aged between
8 and 10 years. Higher scores were observed for F1 and F2, compared to F4 the appearance attribute. For aroma, taste,
texture, color, overall acceptance and purchase intent, F1 to F4 showed greater acceptance, with no difference between
the others. Higher contents of moisture, ash, protein, lipid, dietary fiber and calories in F3 compared to F1 were checked,
but lower carbohydrate content was observed in F3. Thus, the development of products able to prove that an addition
level of 12% BF cupcakes (50% reduction of refined wheat flour) was well accepted by the children tasters, yielding
similar sensory acceptance to the product standard expectations and good marketing.