Sensory evaluation and characterization of breakfast cereal formulated with yam flour (Dioscorea Cayanensis Lam.)
DOI:
https://doi.org/10.5327/fst.521Palavras-chave:
extrusion, food technology, functional foodsResumo
The present study aimed to develop and characterize a breakfast cereal incorporating yam pulp flour (Dioscorea cayannensis Lam.) to create a product that combines sensory and nutritional quality. Four formulations were developed: F1 (standard, 100% corn), F2 (10% yam flour), F3 (20% yam flour) and F4 (30% yam flour). The samples were processed by extrusion, dried, and coated with cocoa syrup before undergoing sensory and physicochemical evaluation. A market research involving 103 consumers was conducted, and it indicated that 77.7% expressed interest in purchasing a product containing yam flour. Among the interviewees, 73.8% indicated the chocolate flavor as their preference for breakfast cereals. Sensory acceptance was assessed with 110 untrained judges using a 9-point hedonic scale for appearance, aroma, flavor, texture, color, and overall acceptance. All formulations achieved an acceptability index above 70%, indicating a good product acceptance. Physicochemical analyses showed that incorporating yam flour significantly increased protein and lipid content, while the carbohydrate content showed a slight reduction. The water activity of the samples remained stable, ensuring good product conservation. Instrumental color analysis revealed expected variations due to the addition of cocoa in the formulation. In conclusion, yam flour is a promising ingredient for the formulation of more nutritious and functional breakfast cereals.
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