Physicochemical and sensory analyses of sequilhos produced with non-conventional food plants: arrowroot, licuri and wild passion fruit shell

Carolina Couto Ribas OLIVEIRA

Centro das Ciências Biológicas e da Saúde, Universidade Federal do Oeste da Bahia – UFOB, Barreiras, BA, Brasil

Bárbara Reges FEITOSA

Centro das Ciências Biológicas e da Saúde, Universidade Federal do Oeste da Bahia – UFOB, Barreiras, BA, Brasil

Volnei Brito de SOUZA

Centro das Ciências Biológicas e da Saúde, Universidade Federal do Oeste da Bahia – UFOB, Barreiras, BA, Brasil

Fabricio Luiz TULINI

Centro das Ciências Biológicas e da Saúde, Universidade Federal do Oeste da Bahia – UFOB, Barreiras, BA, Brasil

Marcos Vidal MARTINS ^**Corresponding author: marcos.vidal@icb.ufjf.br

Departamento de Nutrição, Instituto de Ciências Biológicas, Universidade Federal de Juiz de Fora – UFJF, Juiz de Fora, MG, Brasil

Ethical approval

This study was approved by the Research Ethics Committee of the Universidade Federal do Oeste da Bahia (No. 3.449.038). The participation of individuals in the study was voluntary by signing the Consent Form.

Conflict of interest

The authors declare that they have no conflict of interest.

Author contributions

The authors Marcos Vidal Martins and Carolina Couto Ribas conceived and designed experiments, and prepared the draft of the manuscript. Bárbara Reges Feitosa assisted in the execution of the sensorial analysis, and prepared and revised the manuscript. Fabrício Luiz Tulini conducted the physicochemical analysis experiments and reviewed the manuscript. Volnei Brito de Souza coordinated the sensory analysis and reviewed the manuscript.

Ingredients	Formulations
Ingredients	Control	5% PFP	10% PFP	15% PFP
Arrowroot (g)^* * Arrowroot and wild passion fruit shell were dried and ground into a powder, and licuri was only ground.	600	570	540	510
Wild passion fruit shell (g)^*	-	30	60	90
Licuri (g)^*	100	100	100	100
Sugar (g)	235	235	235	235
Egg (g)	250	250	250	250
Margarine (g)	40	40	40	40

Physicochemical parameters	Formulations
Physicochemical parameters	Control	5% PFP ^** ****** PFP: wild passion fruit powder.	10% PFP^****	15% PFP^****
Water activity	0.510	0.511	0.509	0.506
Moisture (%)	11.25 ± 0.21^a	8.36 ± 0.01^b	8.57 ± 0.01^b	7.94 ± 0.05^c
Ash (%)	0.37 ± 0.02^a	0.58 ± 0.01^b	0.79 ± 0.03^c	0.98 ± 0.06^d
Lipids (%)	6.29 ± 0.17^a	6.46 ± 0.43^a	6.95 ± 0.46^a	6.85 ± 0.29^a
Protein (%)	3.98 ± 0.38^a	4.14 ± 0.06^a	4.93 ± 0.24^b	5.01 ± 0.15^b
Dietary fiber (%)	8.76 ± 0.18^a	9.08 ± 0.14^b	10.61 ± 0.35^b	12.20 ± 0.61^c
Carbohydrates (%)^ The carbohydrate content was determined by difference, that is, by subtracting from 100% the percentage of moisture, ash, proteins, lipids and dietary fiber.	69.35^a	69.38^a	68.15^b	67.02^b
Total energy (kcal/100 g)^* ***** Total energy was calculated considering 9 kcal per gram of lipid, 4 kcal per gram of protein and 4 kcal per gram of carbohydrate.	349.93	352.22	358.87	349.77

Formulations	Attributes
Formulations	Aroma	Color	Texture	Flavor	Global acceptability
Control	7.23 ± 1.32^a	7.49 ± 1.23^a	7.66 ± 1.23^a	7.57 ± 1.34^a	7.72 ± 1.14^a
5% PFP^ PFP: wild passion fruit powder.	6.99 ± 1.54^a	6.73 ± 1.75^b	6.65 ± 1.83^b	7.09 ± 1.77^b	6.99 ± 1.54^b
10% PFP^**	7.06 ± 1.46^a	6.76 ± 1.62^b	6.66 ± 1.58^b	6.91 ± 1.70^b	6.91 ± 1.55^b
15% PFP^**	6.41 ± 1.67^b	6.23 ± 1.87^c	6.02 ± 1.89^c	5.44 ± 2.05^c	5.84 ± 1.81^c

Brasil