Desenvolvimento e análise sensorial de bolo enriquecido com soro de leite e microencapsulado de própolis vermelha

Abstract

The increasingly demanding consumers look for practical food that , besides the role of nourishment, offers benefits for health. The present study objectives to develop an enriched whey and red propolis cake that is sensorially accepted by consumers and provides well-being through the ingredients added in the formula. The cake is product consumed by people of all ages, easy economic accessible, and the demand has only grown in the last years. Propolis is a natural product with complex chemical composition, rich in phenolic compounds, among them, flavonoids, which provides many benefits already confirmed in the literature, it has strong and bitter taste and it is not solvable in the water, which makes it difficult to use in some food formulations, but, its use in mircoecapsulated form, improves these characteristics and expand its use in several products. The ethanol extract of the red propolis was obtained from propolis in nature collected at apiaries in Marechal Deodoro-Al. The microecapsulated was obtained by spray dryer technique. There were obtained (six) formulations of cake, being F1 ( control cake); F2 (cake enriched with 2% of propolis ); F3 ( cake with 0, 1% of propolis ); F4 (cake with 0, 4% of proplolis ); F5 ( cake with 0, 2% of propolis ) and F6 ( cake with 0, 1% of propolis ). The sensorial analyses of the cakes was made by 80 untrained tasters at individual cabins. These judges got 25g of the sample and a hedonic record of nine points through which they expressed their acceptance. The sensorial tests showed that the cake with 0, 2% of propolis obtained averages ( 7 ) for all evaluated attributes ( appearance, texture, smell, taste and global quality ) and it did not present a significant difference ( p>0, 05 ) when compared to the control cake, which demonstrates the acceptability of this cake by judges. The purchase intention of the cakes was also verified and according to the results presented, 45%, 50% and 5% of the judges would not buy the formulas F1, F5 and F6 respectively, showing preference by the cake with 0, 2% of propolis. The formulas F2, F3 and F4 did not have a good acceptability, especially in the taste attribute, being confirmed by purchase intent, where it was verified that 100% of the judges would not buy these formulas. These data demonstrate the good acceptability of the use of red propolis and whey at microencapsulated form, in these concentration, in food formulations.