Desenvolvimento de molho tipo barbecue a base de frutas tropicais

Abstract

Given the need of the new consumer market, more aware and attentive to the products it consumes, the development of healthy products using alternative sources has grown more and more. Taking advantage of the potential of the Northeast, the formulation of products based on tropical fruits is a growing niche and has a potential structure for the full use of the inputs used, taking advantage of the rich composition of the fruits used. This work aimed to develop a barbecue sauce using tropical fruits, in order to introduce an alternative form of consumption of such fruits in the market and offer sauce consumers a healthy and differentiated product. The sauce was prepared following the simplex-centroid design combining different formulations with guava, acerola and tamarind pulps. The formulations were subjected to a heat treatment (100 °C for 3 minutes) followed by hot filling, followed by rapid cooling. Subsequently, the formulations were characterized in terms of physicochemical aspects, bioactive and rheological compounds. Sensory analysis was performed using affective and quantitative descriptive methods in order to assess acceptability and select the ideal formulation. Sample F2 (50% guava, 10% acerola and 20% tamarind) had the highest acceptance in the focus groups respondents' preference. According to sensory analysis and market forecast, fruit-based barbecue sauce will be well accepted in the local market.