Challenges of using ora-pro-nóbis (Pereskia aculeata Miller) Leaf mucilage as an ingredient. An example of the bitter taste in sugar-reduced muffins
DOI:
https://doi.org/10.5327/fst.617Palavras-chave:
acceptance, consumer, emulsifier, free amino acids, polyphenols, sensory panelResumo
The high sugar consumption in Brazil, linked to the rise in chronic diseases, underscores the need for strategies that promote a reduction in sugar consumption among the population. Reducing sugar in food formulations can compromise important technological characteristics, such as texture. The use of ora-pro-nóbis mucilage has proven to be a promising technological alternative. However, its bitter taste represents a sensory challenge. The aim of this work was to evaluate the effects of applying ora-pro-nóbis mucilage to sugar-reduced muffins on the perception of bitter taste. Quantification of compounds responsible for the bitter taste in ora-pro-nóbis mucilage was obtained. A sensory panel to evaluate bitter taste was selected and trained. Dilution and ranking tests were applied. Hedonic and word association tests were used to determine the preferred formulation. The free amino acid profile and the content of tannins, catechins, and total flavonoids indicate a mucilage with potential for a sensory perception of bitterness, as confirmed by the sensory panel. The reduced-sugar muffin with ora-pro-nóbis added was accepted by consumers. The muffin with 0.2% ora-pro-nóbis mucilage had an acceptance rate of 88.7%, and no "Bitter" or negative mentions appeared in the word association test.
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