Minibolos com adição de cervejas especiais: percepção do consumidor e avaliação sensorial

Abstract

The present study aimed to: i) investigate consumer perceptions about the concept product of mini cakes made with special beers and ii) develop mini cakes with the substitution of milk for different special beers and evaluate the effects of this substitution on technological parameters (physical) and sensory parameters.For that, at first, the concept product was evaluated involving the participation of a total of 100 Brazilian consumers, through an online questionnaire. The questionnaire consisted of 18 questions, addressing socioeconomic factors, eating habits with a focus on consumption frequency (mini-cake, traditional and special beers) and referring to the concept of the mini-cake with the addition of special beers (degree of innovation, purchase intention of the product, advantages of consuming the mini cake, among others). In a second moment, five formulations of mini cakes were developed: the standard one prepared with milk and four formulations prepared with the replacement of milk by special beers such as Stout, Red Ale, Weiss (Ale) and Pilsen. The mini cakes were characterized in terms of color, yield, volume, texture and sensorially evaluated by the descriptive test Check-All-That-Apply, together with the global acceptance test by 100 consumers. The results of consumer perceptions about the concept product of mini cakes made with special beers showed that the product is considered very innovative by most consumers (94%). In addition, most respondents consume mini cake (87%) and special beers (77%), even if rarely or occasionally, and would not be afraid to consume a mini special beer cake. Consumers considered it advantageous to consume a special beer mini cake because it is a lactose-free product, which adds value for people who are lactose intolerant and allergic to milk proteins. The special beer minicakes did not differ significantly from the standard sample in terms of color, texture and volume parameters, indicating that the change in composition did not negatively affect these technological parameters. In the CATA test, the mini cake made with Red Ale beer was characterized by the attributes of a fluffy, soft cake, light color in the core and sweet aroma, in addition to the beer flavor present. The Stout and Weiss mini cake was characterized by the firmness and brown color of the crust. While, the standard mini cake was described by the attributes sweet/sweet, wet/wet and characteristic flavor. The mini cakes with Pilsner and Red Ale differed from the standard in terms of beer aroma, while the standard. With regard to the taste of beer in the cake, the mini-cake with Red Ale beer had more citations and did not differ significantly from the mini-cakes with Stout and Pilsen beer, while the mini-cake with Weiss beer did not differ from the standard one. Regarding the acceptance test, the different formulations tested showed satisfactory sensory acceptability by consumers, since they presented an acceptability index of more than 70% and did not differ significantly from the standard formulation. In conclusion, the mini cakes made with special beers have market potential, being an innovative product, well accepted by consumers and also expanding the product options for the public with dietary restrictions.