Queijo coalho saborizado com tucumã (Astrocaryum aculeatum): avaliação sensorial e físico-química

Abstract

The present study aimed to evaluate the sensory acceptance, purchase intention, and physicochemical characteristics of different formulations of coalho cheese flavored with tucumã (Astrocaryum aculeatum), a native fruit of the Amazon region. Five formulations were prepared: treatment one (T1) without the addition of tucumã, treatment two (T2) with 5% tucumã, treatment three (T3) with 10% tucumã, treatment four (T4) with 15% tucumã, and treatment five (T5) with 20% tucumã. The fruit was incorporated in powdered form during the cheese tempering stage. Prior to its incorporation, tucumã underwent processing in which it was dehydrated in a forced-air circulation drying chamber and subsequently ground into powder. The samples were subjected to sensory analysis using an affective test with a nine-point hedonic scale to evaluate the attributes of appearance, aroma, flavor, texture, and overall acceptance, as well as purchase intention. The results showed that the addition of tucumã significantly influenced (P < 0.05) some sensory attributes. However, all formulations demonstrated good overall acceptance by the evaluators. Physicochemical analyses revealed changes in the composition of the cheeses due to the incorporation of tucumã, with parameters such as lipid content, ash content, and energy value showing statistically significant differences (P < 0.05). Nevertheless, despite the differences among treatments, the cheeses retained the characteristic properties of coalho cheese and complied with the current regulatory standards. It can be concluded that the use of tucumã in the production of flavored coalho cheese contributes to the valorization of regional Amazonian resources and to the development of innovative dairy products with high added value.