Perfil sensorial de análogo de hambúrguer vegetal à base de coprodutos de babaçu e proteínas vegetais

Vitor Soares do Amaral Santos; Paulo Henrique Machado de Sousa; Guilhermina Maria Vieira Cayres Nunes; Selene Daiha Benevides

doi:10.52521/nutrivisa.v12i1.14748

Authors

Vitor Soares do Amaral Santos Universidade Federal do Ceará, Fortaleza, Ceará, Brasil https://orcid.org/0009-0001-6095-3968
Paulo Henrique Machado de Sousa Universidade Federal do Ceará, Fortaleza, Ceará, Brasil https://orcid.org/0000-0001-7005-6227
Guilhermina Maria Vieira Cayres Nunes Embrapa Cocais, São Luís, Maranhão https://orcid.org/0000-0002-0595-2962
Selene Daiha Benevides Embrapa Agroindústria Tropical, Fortaleza, Ceará, Brasil https://orcid.org/0000-0001-8426-1491

DOI:

https://doi.org/10.52521/nutrivisa.v12i1.14748

Keywords:

plant-based analog; sustainable gastronomy; babassu coconut breakers.

Abstract

The growing concern about environmental impact and the search for sustainable food alternatives has driven the development of plant-based products. This study aimed to create plant-based burgers using babassu coconut byproducts and other regional ingredients, exploring their sensory profile and acceptance. Four formulations were developed with varying proportions of babassu coconut fiber and coconut oil. The burgers were evaluated through sensory analyses, including Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA) methods and acceptance and purchase intention tests. Results showed that fiber and coconut oil proportions significantly influenced color and flavor. The formulation with the highest oil content (15F25G) was associated with attributes like "softness" and "juiciness," while the formulation with the highest fiber content (35F5G) exhibited denser and more fibrous characteristics. The "coconut aroma" was unanimously identified and well-accepted across all formulations. The "spicy flavor" stood out in intermediate formulations, such as 20F20G and 30F10G, highlighting the positive impact of a balanced fiber-to-oil ratio on sensory attributes. Purchase intention analysis revealed a greater preference for the 35F5G and 15F25G formulations, suggesting that firm texture and softness appeal to different consumer profiles. It is concluded that leveraging babassu coconut byproducts in plant-based burgers fosters innovation and sustainability and meets sensory and market expectations, demonstrating their potential to strengthen the circular economy and add value to regional resources.

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