Elaboration and sensorial analysis of gnocchi of green breadfruit (Artocarpus altilis) biomass

Abstract

Introduction: The consumption of fruits and vegetables plays an important role in a diet because it is a source of nutrientes, especially vitamins and minerals, beyond the fibers that help to form the fecal bolus, normalize the speed of the gastrointestinal tract and influence the colon pH. In the composition of green fruit of breadfruit has  resistant starch, that perform functions like fibers in the body. Objective: To develop and evaluate the acceptance of a gnocchi made from green breadfruit biomass. Materials and Methods: A biomass was prepared with green breadfruit to develop a gnocchi that was sensorially evaluated by the acceptability test. To participe in the research, participants received and signed a free and informed consent form. The samples were distributed in three digit coded disposable plates to 117 untrained tasters who received the sample accompanied by the evaluation form and a glass of water for oral cavity cleaning. The aceitability was evaluated by nine point structured hedonic scale, anchored in the terms: I really disliked it (1) and I liked it so much (9) and the purchase intent was also evaluated through the seven-point structured hedonic scale, anchored under the terms: never buy (1) and always buy (7). Results: Regarding the nutritional value, gnocchi made with biomass has higher fiber content compared to traditional gnocchi. The results of the sensory analysis indicated that the product presents good acceptance for all attributes evaluated (color, taste, texture and aroma), with an acceptability index greater than 70%. Conclusion: The use of biomass increases the nutritional value of the product and can contribute to a good food alternative.