Desenvolvimento de bolo de chocolate com adição de farinha de ora-pro-nóbis: análises físico-químicas e sensorial

Abstract

Ora-pro-nóbis (OPN) flour, used as a functional ingredient, is a natural source rich in proteins, fibers, vitamins, and minerals, promoting a more balanced and healthy diet. Furthermore, as a Non-Conventional Food Plant (PANC), ora-pro-nóbis stands out due to its high nutritional density and ease of cultivation in various regions. The application of OPN as an ingredient is often employed for protein and/or mineral enrichment of products—an important feature when considering individuals with special dietary needs, such as children and the elderly, in particular. Therefore, this study aimed to develop a chocolate cake with the addition of ora-pro-nóbis flour and evaluate its physicochemical characteristics, microbiology and sensory acceptance. Two chocolate cake formulations were developed—one with and one without the addition of OPN flour. Both formulations were analyzed for proximate composition, water activity, color, texture, and specific volume. They were also subjected to microbiological analysis to ensure food safety before being offered to participants in the affective acceptance test. The product's sensory acceptance by participants was approximately 49%. Regarding nutritional data, the crude fiber and ash results were significant, contributing to the increase in fiber and mineral content in the product.