Desenvolvimento de molho agridoce apimentado, caracterização sensorial e físico-química

Abstract

Introduction: Using cupuaçu, eye of the fish pepper, samburá, and stingless bee honey, this study explores authentic regional flavors and promotes the local economy with a sweet and spicy sauce. Objective: To develop and analyze the acceptability and physicochemical characteristics of different formulations of food sauce based on products from Amazonian fruit growing and meliponiculture. Methodology: Sensory tests and physicochemical analyses of the formulations were carried out in the nutrition course laboratories of the Institute of Health and Biotechnology UFAM/COARI-AM. The proximate composition was determined according to official AOAC methods. Results: There was no statistical difference between the mean scores given to the different formulations for sensory attributes. Based on the physicochemical analysis results, formulation C had the highest carbohydrate content compared to formulations A and B. However, the highest purchase intent percentages for the sweet and spicy sauce were observed for the formulation containing the lowest concentration of samburá and the highest concentration of honey and cupuaçu pulp, which was formulation A with "19% certainly would buy". Conclusion: It was possible to develop an innovative product with ingredients from Amazonian biodiversity, as it showed good sensory acceptance and purchase intent. Additionally, the sauce exhibited desirable physicochemical properties and significant nutritional value, offering an alternative contribution to family production systems, promoting local bioeconomy.