SENSORY OF COCONUT COCADA WITH PARTIAL REPLACEMENT OF SUCROSE BY Apis mellifera L. HONEY

Authors

  • Grazielly Mirelly Sarmento Alves da Nobrega Instituto Federal da Paraíba
  • Juliana Maria Guedes de Oliveira Instituto Federal da Paraíba
  • Vanderlice Francisca de Souza Instituto Federal da Paraíba
  • Matheus Gonçalves Silva Universidade Federal de Campina Grande
  • Suely Cristina Pereira de Lima Oliveira Instituto Federal da Paraíba
  • João Ferreira Neto Instituto Federal da Paraíba

Keywords:

Functional foods, Nutritional enrichment, Healthy eating

Abstract

Honey has the sweetness as a prominence sensory characteristic; therefore, it has been used as a replacer of sucrose/sugar in food. Although honey contains the same calories as sugar, it becomes a healthier option due to its greater nutritional value. Thus, the aim of this study was to evaluate the acceptance of coconut cocada made with honey as sucrose/sugar replacer. Three formulations were elaborated: C0 (100% sucrose); C15 (15% honey, 85% sucrose) and C25 (25% honey, 75% sucrose). The products were produced at the Laboratory of Milk and Milk Products of the Federal Institute of Paraiba, Campus Sousa. Eighty untrained assessors, including students, professors and staff of the institution, have participated of the evaluation. To the test was used a form with the hedonic scale. The points ranged from (1 – I disliked it very much to 9 – I liked it very much). The followings attributes were evaluated: appearance, aroma, texture, flavour, colour and overall impression. The product C15 presenter greater acceptance for the attribute appearance and colour (P < 0.05), this coconut cocada presented darker colour than the others. Regarding the attributes (aroma, texture, flavour and overall impression) all the products obtained similar score for acceptance (P > 0.05). Honey can be used as sugar replacer in coconut cocada, with no negative effect in the sensory characteristics and acceptance. The advantage of the use of honey as a sugar replacer is the possibility to obtain products similar to the regular, but with improved nutritional value.

Published

2019-10-30

How to Cite

Nobrega, G. M. S. A. da, Oliveira, J. M. G. de, Souza, V. F. de, Silva, M. G., Oliveira, S. C. P. de L., & Ferreira Neto, J. (2019). SENSORY OF COCONUT COCADA WITH PARTIAL REPLACEMENT OF SUCROSE BY Apis mellifera L. HONEY. Caderno Verde De Agroecologia E Desenvolvimento Sustentável, 9(1), 05. Retrieved from https://gvaa.com.br/revista/index.php/CVADS/article/view/6914

Most read articles by the same author(s)