Desenvolvimento e aceitabilidade de biscoitos tipo snacks adicionados de alga marinha Kombu (Laminaria japonica)

Abstract

The busy life in urban centers leads consumers to opt for tasty, ready-to-consume products that are easy to consume. Considering these aspects, this study aimed to develop a snack-type biscuit based on healthy ingredients, free from gluten and lactose, and to include an unusual ingredient, the seaweed Kombu (Laminaria japonica). The acceptability of the consumers was measured through a sensory analysis with acceptance tests and purchase intention. For the sensory analysis, 60 untrained panelists aged between 18 and 50 evaluated attributes such as appearance, aroma, color, flavor, texture, and overall impression of four samples corresponding to the four proposed formulations. The ingredients rice flour, soy extract, egg, soybean vegetable oil, garlic, and salt remained constant, with only the seaweed Kombu varying at 0.0g, 2.0g, 4.0g, and 6.0g, respectively. After conducting the analyses, the best formulation was identified through statistical analysis such as ANOVA and Tukey's test. Formulation 01 (2.0g of seaweed) obtained the best average results in all tests, as well as a 70% acceptance rate, which was equal to or higher than the reference. Therefore, the addition of seaweed to the snack significantly influenced only the color attribute in an unfavorable manner. Among the formulations, the lowest concentration of seaweed used (2.0g) showed the best acceptance rates in all evaluated sensory attributes.