Desenvolvimento de pastas veganas com diferentes formulações

Abstract

Vegans currently face barriers related to lack of accessibility to processed products, high cost, sensory differences of the source product, which generates disincentive and the need to develop and innovate formulations, so the demand to meet market prospects generates growth and advances in industries and commercial companies. Due to the scarcity of vegan products in the market and the low amount of studies in the literature that seek to develop vegetable-based products culminated in the development of this research, which aimed to elaborate vegan folders based on the evaluation of sensory preferences obtained through the results of a structured questionnaire containing 20 questions published from July 2020 to October 2021 through the google forms platform obtaining a total of 576 respondents. The survey showed that 98% of respondents said they would consume vegan pastes and 66%of respondents said they sometimes bought food that sent products of animal origin. Thus, the two formulations of distinct vegan pastes were elaborated with two key ingredients: coconut milk and chestnut-cashew. The sensory analysis was performed to verify the acceptance of the products, with the participation of 50 judges classified as: omnivorous, vegan, vegetarian, and flexitarian. At the end of the research, a high level of acceptability of both formulations was found by the vegan public, so microbiological and physicochemical analyses of the elaborated products were also performed. Therefore, the results obtained collaborate with the generation of new options of production chains of vegan products.