Desenvolvimento de pudim de mel adicionando de Psyllium

Abstract

Nowadays, it is being observed a life style change among the population, which has the aim of a healthier alimentation. Thus, the food sector is getting even more concerned in developing aliments which have more nutritional value and also provide extra benefits to the health. Therefore, the goal of this paper was the development of a pudding of honey with the addition of psyllium. Firstly, there were defined the honey concentration to be added and it was determined the acceptable sensorial concentration of this component, through an acceptance test. Right after, it was also established the concentrations of psyllium to be added to the pudding of honey and it was determined 4 the acceptable sensorial concentration of this component. The final product was evaluated through means of physicochemical analysis, presenting the following results: pH 6,81; ashes 1,0925%; brix 22,75; total acid entitled; 0,10055%; height 17,2mm; diameter 65,53; total efficiency 85,45; specific volume 1,14mL/g and humidity of 50,2352%. The observed results over the acceptance tests allowed the follow conclusion: all the formulations, retrieved from different concentrations of honey, presented sensorial acceptance; the formulation that had 30% of honey was the one which presented the best acceptance from the testers; the sensorial acceptability of the puddings were influenced by anincreased concentration of psyllium; the formulation with 6 g of same was the one with the best acceptance by the testers.