Desenvolvimento e aceitabilidade de sobremesa low-carb

Abstract

The work aimed at the elaboration of a low carb dessert, in the form of chocolate tartelete, its sensorial evaluation and intention to buy. Two formulations of tartels were developed: conventional tartelete (not low carb) with a mass of 100% of wheat flour and filling with cream and milk chocolate; and low carb tartelete, with 100% mass of cashew nut flour and filling composed of coconut cream, 85% bitter chocolate sweetened with xylitol. Sensory analysis was performed by 73 non-trained volunteer evaluators of both sexes, attending the Center for Technology and Regional Development of the Federal University of Paraíba. The low carb tartelete had positive results in all attributes verified showing intention to buy of 79.4%. Thus, the elaboration of the product allowed to prove that the changes in the ingredients made the product low carb, with pleasant organoleptic characteristics, a fact that can lead to the consumption and the commercialization of the product.