Bacuri (Attalea phalerata Mart. Ex Spreng.) is a fruit belonging to Palmae family, found in Mato Grosso do Sul - Brazil with great nutritional potential. The objective of the present study was to perform processing, elaboration, nutritional analysis and sensorial acceptability test of protein supplement formulations with bacuri almonds aiming its use by vegetarian public and sportsmen. Bacuri almonds were processed to lyophilized flour of the protein isolate, and then mixed with other ingredients to produce two supplement formulations: F1 containing 70% bacuri lyophilized almond flour, and F2 containing 35% bacuri lyophilized almond flour and 35% commercial supplement. Nutritional composition analysis, amino acid determination and sensory analysis were performed. Both supplements presented high protein content. F1 and F2 were significant different for energy, moisture, ashes, proteins and carbohydrates content. Amino acid profile was satisfactory for methionine, cysteine, phenylalanine and tyrosine for both. Sensory analysis showed acceptability indexes above the minimum limit of 70%, which is considered accepted. Thus, bacuri almond is an alternative ingredient in plant food supplements. However, its isolated use (F1) still needs further testing for sensory acceptability indices improvement.
Objetivo: Desenvolver um sorvete hiperproteico e analisar a aceitação sensorial entre esportistas. Método: Foram avaliadas três formulações de sorvetes, sendo padrão de sorvete comercial (F1), formulação proteica com 50% albumina: 50% whey protein (F2) e a formulação proteica 100% whey protein (F3). O teste de aceitação sensorial foi realizado com 100 provadores adultos, esportistas, de ambos os sexos, em uma academia de Campo Grande -MS, utilizando escala hedônica estruturada de 9 pontos. Realizou-se análise estatística, considerando-se p<0,05. Resultados: O perfil dos esportistas evidenciou que 73% utilizam suplementos proteicos e 97% gostam de sorvete. Os sorvetes desenvolvidos apresentaram alto teor de proteínas e tendência de menor teor de lipídios quando comparados ao produto existente no mercado. Ao comparar as formulações verificou-se que não houve uma diferença estatística entre os atributos sensoriais avaliados (p>0,05). Para "sabor" as formulações F1,
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.