文章基本信息

标题：Desenvolvimento e aceitao sensorial de produtos elaborados com farinha de banana verde
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作者：Angela de Fatima da Costa Medeiros ; Tiffany Prokopp Hautrive ; Maritiele Naissinger da Silva 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2022
卷号：11
期号：3
页码：1-9
DOI：10.33448/rsd-v11i3.26670
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The present work aimed to develop, to make sensory evaluation and to investigate the purchase intention of bakery products based on green banana flour. This is a descriptive study of a qualitative-quantitative approach, in which three different products (bread, cookie and cake) based on green banana flour, were tested through sensory assessment. Statistical data analysis was used to analyze the results, at a significance level of 5%. It was observed that all sensory attributes (appearance, aroma, texture and taste) showed a significant correlation among themselves and the results revealed that there was a difference between the three range of products evaluated, in relation to each of the attributes. The cookie was the one that had a higher acceptance of all its attributes when compared to bread and cake. According to purchase intention, the best acceptance was also to the cookie, followed by bread and cake. Considering the results obtained in the present study, it can be stated that cookie and cake made with green banana flour were well accepted by the judges and could be considered products well received by consumers. For these three products tested no other types of flour were necessary.
关键词：Green banana flour;Sensory analysis;Purchase intention.