Avaliação do uso de cafés especiais para o desenvolvimento de sobremesa vegana

Abstract

Veganism is defined as a movement that excludes the consumption, use and exploitation of products of animal origin. For the development of vegan products it is necessary that all ingredients used are of vegetable origin and the process respects the rights of animals. The preparation of a vegan dessert aims to reach a specific market niche with national and global growth. The combined use of coffee and cocoa combines sensory properties and supply to the product with the aim of offering the consumer a tasty food that meets the demands related to healthiness and well-being. In this work, the development of a vegan dessert was done using an inhame base due to its rheological and nutritional properties. The use of coffee is justified by its representation in Brazilian culture and its growth in the economic market. The methodology is found in three complementary steps, which consisted of roasting and extracting the coffee, delivering the desserts and accepting the product by trained tasters who are used to consuming special coffees in comparison with the common consumer. Thus, the product developed was sensorially accepted by tasters, both trained and common tasters, contributing to an expansion of the portfolio of vegan products with an appeal to sensoriality and pleasure.