Desenvolvimento de pudim de beterraba (Beta vulgaris L.) adicionado de psyllium

Abstract

Nowadays, the population is becoming increasingly concerned with health and seeking alternatives to more nutritious foods, influencing the emergence of new food products in the technological area. This study had as objective to develop a beet pudding with the addition of psyllium, dietary fiber with functional property claim. Two sessions of sensorial analysis were performed. The first session contained control 1 (without addition of beet) and the three concentrations of beet (15%, 30%, 45%) and the second one contained control 2 (30% beet) and the three concentrations of psyllium (5%, 10% and 15%). In the sheet was included a scale of intention of purchases. The final product was also evaluated by means of physicochemical analysis. The pudding had values of 3,47% ashes; pH 6,94; 22,04 °Brix; 0,44% acidity; 45,36 % moisture ; 0,335 mg/100 mL vitamin C; 37,6128 g/100 mL total sugars; 21,65 mm height; 71,58 mm diameter; 1,58 mL/g volume; 84.98 % total yield. In sensory acceptance tests was found that the puddings with 15 % and 30 % of beet had average between the hedonic terms " like slightly " and " liked " , and the 30 % one was the chosen and the pudding with 5 % of psyllium was also the most accepted. Regarding the purchase intent, the testers said they would probably buy if available. Based on the results, we concluded that the pudding production is viable.