Sensory evaluation of the pulp and flour macaúba (Acrocomia aculeata)

• Grant number: 13/19394-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2014
• End date: December 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Marta Helena Fillet Spoto
• Grantee: Ana Caroline Budin
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The macaúba (Acrocomia aculeata) is a palm occurring in virtually all of Brazil, so it is highly adaptable. Its use in food is quite common in some regions of the country, is a source of vitamins and minerals, an excellent content of monounsaturated and polyunsaturated. Research involving the properties of macaúba only tend to advance, but the focus of the studies has been mainly about his potential bioenergy and understands that its production could serve not only for energy but also for food, after all macaúba shown as an excellent source of nutrients and can be an interesting alternative for use in school lunches. The objective of this work is to characterize the pulp macaúba pasteurized through analysis of pH, titratable acidity, total carotenoids, soluble solids, ratio, water activity, total phenolic compounds, chemical composition and antioxidant activity by DPPH and ABTS. Will be held the sensory analysis of juice and vitamin additives macaúba obtained respectively, pulp and flour, using the Test of Acceptability with hedonic scale of 9 points. Also be applied to a route sensory, based on the precepts of Slow Food, with students from 15 to 17 years of public network Piracicaba for training the senses and subsequent verification of acceptance of juice for use in school lunches. The results will be submitted to analysis of variance and comparison of means by Tukey test using the Statistical Analysis System.