EFEITO DA AMÊNDOA DO CUMARU NO CREME DE RICOTA

Abstract

Aiming to innovate and present to the consumer market another option of ricotta cream, the present work aimed to analyze the effect of cumaru almond on ricotta cream. Thus, three ricotta cream formulations were produced, one standard (PF) with 0% cumaru, and two formulations with the addition of 5% (F5) and 10% (F10) cumaru seed. Sensory analysis was performed to verify the acceptance and purchase intention of the ricotta cream and in order to verify the quality of the product was performed the physical-chemical analysis of moisture, fixed mineral residue, proteins, lipids, carbohydrates, caloric value, pH and acidity in lactic acid. The gastronomic presentation of ricotta creams was also evaluated. All formulations presented satisfactory results as much as the sensorial analysis, as the nutritional value. Regarding the gastronomic presentation, results were obtained with a high acceptance rate reaching 92.8%. Thus, it is concluded that the development of a ricotta cream added with cumaru almonds is viable, being this product a new option for the consumer market.