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

Autores/as

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

Palabras clave:

Análogo plant-based, gastronomía sostenible, quebradeiras de coco babaçu

Resumen

La creciente preocupación por el impacto ambiental y la búsqueda de alternativas alimentarias sostenibles han impulsado el desarrollo de productos de origen vegetal. Este estudio tuvo como objetivo desarrollar hamburguesas vegetales utilizando coproductos de coco babaçu y otros ingredientes regionales, explorando su perfil sensorial y aceptación. Se desarrollaron cuatro formulaciones con proporciones variables de fibra de coco babaçu y aceite de coco. Las hamburguesas fueron evaluadas mediante análisis sensoriales, incluyendo los métodos Check-All-That-Apply (CATA) y Rate-All-That-Apply (RATA), además de pruebas de aceptación e intención de compra. Los resultados mostraron que las proporciones de fibra y aceite de coco influyeron significativamente en el color y el sabor. La formulación con mayor contenido de aceite (15F25G) se asoció con atributos como "suavidad" y "jugosidad", mientras que la formulación con mayor contenido de fibra (35F5G) presentó características más densas y fibrosas. El "aroma a coco" fue identificado y bien aceptado en todas las formulaciones. El "sabor picante" destacó en formulaciones intermedias, como 20F20G y 30F10G, destacando el impacto positivo del equilibrio entre fibra y aceite de coco en los atributos sensoriales. El análisis de intención de compra reveló una mayor preferencia por las formulaciones 35F5G y 15F25G, lo que sugiere que tanto la textura firme como la suavidad atraen a diferentes perfiles de consumidores. Se concluye que el aprovechamiento de los coproductos de coco babaçu en hamburguesas vegetales no solo fomenta la innovación y la sostenibilidad, sino que también satisface las expectativas sensoriales y del mercado, demostrando su potencial para fortalecer la economía circular y agregar valor a los recursos regionales.

Citas

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