Considering edible flower's various uses in culinary, health benefits, and its low consumption, is essential to evaluate the sensorial aspects of preparations with it to verify the acceptance of these ingredients. Were used three samples of salads with leaves and flowers, which were evaluated by thirty-five volunteers who analyzed it according to hedonic characteristics and indicated their preference. Attributes as color, texture, aroma and overall aspects, in all samples, obtained scores that characterized acceptance of the preparations, while attributes as flavor showed a higher number of rejection or indifference. Between the samples analyzed, the one that presented minor rejection over flavor was the sample with higher degree of irradiation, perhaps by present sweeter flavor, because of higher irradiation exposure. This study shows that population is receptive to consume edible flowers, but it needs to improve disclosure and alternative recipes to attract the consumers.
Resumo O tamarindo é uma fruta com alto potencial a ser explorado pelo mercado brasileiro e o seu processamento em forma de geleia promove o aumento da vida útil, oferece um derivado em qualquer época do ano e coloca no mercado um alimento diferenciado pelo seu sabor agridoce. Neste sentido, o presente trabalho objetivou processar geleia a partir da polpa de tamarindo sem o acréscimo de aditivos, realizar análises físico-químicas e microbiológicas e, finalmente, verificar sua aceitação sensorial. Em relação aos parâmetros físico-químicos, foi observado que a atividade de água foi coerente com o valor estipulado para geleias. Os resultados de pH 2,4 e acidez 44,44% da geleia indicam que a elevada acidez da matéria-prima foram conservadas no produto após o tratamento térmico e as análises microbiológicas estavam dentro dos limites estabelecidos pela Revista GEINTEC
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