Sensory analysis of product elaborated from the munguba flour (Pachira aquática Aubl.)

Authors

  • SOUZA, Manoel Universidade Federal de Viçosa (UFV)
  • SILVA, Sandro Instituto Federal de Brasília (IFB)
  • COSTA JÚNIOR, Sergio Instituto Federal de Brasília (IFB)
  • BEZERRA, Gabriella Instituto Federal de Brasília (IFB)

Keywords:

almonds, gluten, sociobiodiversity, agroextractivism

Abstract

From the socioeconomic point of view, munguba’s fruit (Pachira aquatica Aubl.) presents potential
as a product of sociobiodiversity still little explored. Its almonds contain organoleptic characteristics
highly appreciated by traditional populations of the Amazon. However, its almonds
is not consumed by most Brazilians and is not given due nutritional and economic importance
for this species. The present study had the objective of sensorial evaluation of a cake, elaborated
from the use of the integral flour of munguba in substitution of wheat flour. The general
evaluation of the acceptance test demonstrated a significant affinity of the participants for the
munguba cake with arithmetic mean of 82.39% in the somatosensory acceptance of the values
attributed by the participants to the evaluated product.

Published

2018-08-18