Green coconut (Cocos nucifera L.) mesocarp flour: development and sensory analysis of mini cupcake

Abstract

Valuing elements of national fruit growing enhances and encourages the preservation of biodiversity, relying on the pillar of sustainability, enabling the emergence of new products for the consumer market and positive perspectives for the country's socioeconomic and cultural development. That said, the study aimed to develop and evaluate the sensory acceptability of cupcakes added with different levels of green coconut mesocarp flour (FMCV), replacing wheat flour starting from a base/standard formulation. Three cupcake formulations were prepared, as follows: C1: standard (0% FMCV) and the others added 20% (C2) and 30% (C3) of FMCV. Ninety untrained tasters, aged between 18 and 58 years, participated in the sensory analysis. There was no significant difference (p > 0.05) between the formulations for the attributes tested: aroma, flavor, texture, appearance and overall impression, nor for purchase intention. In general, it is noteworthy that a level of FMCV addition in the cupcake formulation of up to 30% was well accepted by the tasters, obtaining sensory acceptance similar to the standard product with good expectations of insertion in the bakery trade.