Avaliação do gosto amargo em formulações de muffins com redução de açúcar e com adição de mucilagem de ora-pro-nóbis

Abstract

The high sugar consumption in Brazil, combined with the rising prevalence of diseases such as obesity and type 2 diabetes, highlights the need for strategies that promote a reduction in sugar intake. Reducing sugar in food formulations can compromise important sensory attributes such as texture, directly affecting consumer acceptance. In this context, the use of plants with hydrocolloid properties has proven to be a promising technological alternative. Some Unconventional Food Plants (UFPs), such as ora-pronóbis (Pereskia aculeata), contain mucilages rich in polysaccharides with thickening and gelling properties. These substances can mimic the texture provided by sugar, aiding in food restructuring. However, their bitter taste presents a sensory challenge. This study aimed to develop muffin formulations with reduced sugar and added OPN mucilage, using sensory analysis techniques. Initially, bitter compounds in the OPN mucilage were quantified, such as free amino acids, tannins, catechins, and flavonoids, which are responsible for bitterness and astringency. Subsequently, panelists were selected through a basic taste identification test. The selected participants were trained to perceive sweet and bitter tastes using threshold-level solutions (0.2 g/L caffeine and 6 g/L sucrose) in paired comparison tests. Then, the panelists performed a paired comparison test with muffins containing 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% OPN mucilage and 32% sugar reduction, to identify the sample most similar to the control (with no sugar reduction and no mucilage). As all test samples presented perceptible sensory differences compared to the control, a preference ranking test was applied using the same concentrations. According to the Friedman analysis, the formulation with 0.2% mucilage was the most preferred. This sample was then submitted to an acceptance test using a 9-point hedonic scale, achieving an 88.7% acceptance rate, exceeding the minimum threshold of 70%. Finally, a word association technique was applied, revealing predominantly positive and affective terms linked to the preferred formulation. The study also investigated consumer interest in sugar-reduced products and knowledge about UFPs. The results demonstrate that, although bitterness remains a sensory challenge, OPN mucilage shows promising potential as a functional ingredient, provided its intensity is properly controlled.