Sensory evaluation of bakery products added with jabuticaba peel flour

• Grant number: 22/10670-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2022
• End date: November 30, 2023
• Field of knowledge: Health Sciences - Nutrition - Dietetics
• Principal Investigator: Cinthia Baú Betim Cazarin
• Grantee: Victória Cavaglieri Machado
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The growing search for nutritious foods capable of increasing the consumption of fibers and bioactives and the antioxidant and anti-inflammatory contribution has encouraged researchers to develop new products for the population's consumption. In this sense, the development of products capable of preventing or delaying pathological conditions has become something relevant and necessary. The valorization of biodiversity can be an ally in the search for new products with such characteristics. The jabuticaba (Myrciaria jaboticaba), a native Brazilian fruit, has shown promising results in relation to anti-obesogenic effects, the reduction of glycemia, and the prevention of diabetes and cancer. The present study aims to formulate bakery products with the inclusion of jabuticaba peel flour and to evaluate its acceptance by consumers. In addition to the manufacture and chemical characterization of the products, volunteers will be recruited for sensory tests to evaluate the acceptance and sensory characteristics of products added from jabuticaba peel.