Desenvolvimento e análise sensorial de biscoito tipo snack elaborado com farinha de berinjela (Solanum melongena L.)

Abstract

Given the increasing demand for convenient and healthy food options, the food industry is focused on developing new products that have good nutritional properties. Eggplant flour, being a source of fiber and gluten-free, stands out in the baking sector as a good alternative to replace wheat flour. It can be consumed by both healthy individuals and people with gluten intolerance/allergies. The aim of this study was to formulate a snack-type biscuit with the addition of eggplant flour and evaluate its acceptance through sensory analysis and purchase intention testing. Four formulations (F) were used: F1, F2, F3, and F4, with the following concentrations of eggplant flour: F1: 0%, F2: 2%, F3: 4%, and F4: 6%. These formulations were evaluated sensorially through hedonic scale acceptance tests and purchase intention tests. According to the results, it was found that the formulation with the highest acceptability was sample F1, followed by F2, F3, and F4. Similar results were observed in the purchase intention test. There were no significant differences between samples F1 and F2. Therefore, it can be concluded that it is possible to obtain snacks with acceptable characteristics for consumers, opening new avenues for research in the development of snack-type biscuits.