African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Ivone Lima Santos
  • Ivone Lima Santos
  • Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.
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Caroline Joy Steel
  • Caroline Joy Steel
  • Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.
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Jaime Paiva Lopes Aguiar
  • Jaime Paiva Lopes Aguiar
  • Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.
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Marcio Schmiele
  • Marcio Schmiele
  • Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.
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José Carlos de Sales Ferreira
  • José Carlos de Sales Ferreira
  • Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.
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Francisca das Chagas do Amaral Souza
  • Francisca das Chagas do Amaral Souza
  • Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.
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  •  Received: 13 November 2015
  •  Accepted: 20 May 2016
  •  Published: 30 September 2017

Abstract

This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, preference, and attitude or intention to consume. The scores given to the product with 25% whole peach palm fruit powder were significantly higher than the scores given to the other two study products, making it commercially viable.

Key words: Peach palm fruit powder, sensory analysis, breakfast cereal.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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