SENSORY OVERVIEW REGARDING THE PREFERENCE ORDERING OF CAKE MIX SAMPLES DEVELOPED WITH ORA-PRO-NOBIS FLOUR (Pereskia aculeata)

Eating habits are shaped by several factors, including the practicality required in daily activities. As a result of this, we have an increase in the variety of ready-made or pre-ready foods and a reduction in the consumption of a certain variety of vegetables that become unknown as food, and are then called Non-Conventional Food Plants (NCFP). Thus, combined with food consumption trends, there is the possibility of popularizing the inclusion of these vegetables in the development of new food products that meet nutritional and sensory requirements through a process and the use of appropriate techniques. In this context, this work aimed to develop 3 cake mix formulations plus ora-pro-nobis, while NCFP, and sensory evaluation through preference ordering and purchase intention tests. From the replacement of wheat flour with ora-pro-nobis flour, three formulations were developed in different concentrations, 3.32%, 4.42% and 9.96%, which correspond to F1, F2 and F3 respectively and subjected to a preference ordering test for the attributes appearance, color, aroma, flavor, sweet taste, texture and overall impression and purchase intention. From the results obtained, it was verified that F3 presented the lowest total of points for all the attributes tested. The greenish color, the accentuated aroma and flavor that ora-pro-nóbis imparted to the samples were factors that contributed to the lower sum of points for the samples with a higher concentration of this PANC, making F3 overlooked among the others (global impression = 82) , as well as in the purchase intention test (average = 2.67), followed by F1 (global impression = 129) and finally F2 (global impression = 149). Thus, under the conditions studied, the partial replacement of wheat flour by ora-pro-nobis flour becomes an advantageous option in terms of sensory preference, as long as in concentrations around 4.42%, taking the described here as references.