MEL SABORIZADO COM CUMARU (DIPTERYX ODORATA): DESENVOLVIMENTO E USO NA GASTRONOMIA

Abstract

Honey is a natural food of high nutritional, functional, and symbolic value, widely consumed in human diets since antiquity, especially in culinary preparations. Cumaru (Dipteryx odorata), a seed native to the Amazon region, is recognized for its distinctive sweet, vanilla-like aroma and is commonly used as a spice in various recipes. This study aimed to develop and evaluate preparations made with honey from the Caatinga region infused with cumaru seeds, considering physicochemical, microbiological, and sensory aspects. The raw honey was subjected to an infusion process with cumaru chips for 120 days and subsequently characterized regarding stability, quality, and microbiological safety. Physicochemical analyses demonstrated that the product maintained parameters in accordance with current legislation, with a reduction in acidity to 23.17 mEq/Kg sample and preservation of water activity (<0.6) and moisture content (16.00 g/100g) within established standards. Microbiological results confirmed the absence of Salmonella spp. and low levels of molds, yeasts (<1 × 10 CFU/g), and thermotolerant coliforms, evidencing product safety during storage. The flavored honey was used in custard cream and biscuit preparations, which were sensorially evaluated by 106 panelists. Sensory analysis revealed good acceptance of both applications, with biscuits showing higher acceptability for aroma, flavor, texture, and purchase intent. These results highlight the potential of cumaru-flavored honey as an innovative product in Gastronomy, contributing to the appreciation of regional ingredients, the promotion of honey consumption, diversification of the beekeeping chain, and the development of new formulations with other spices.