DESENVOLVIMENTO E ACEITABILIDADE DE HAMBURGUER DE PIAU ((LEPORINUS OBTUSIDENS) ELABORADO COM ADIÇÃO DE FARINHA DE AVEIA

• DOI: https://doi.org/10.22533/at.ed.5311125050312

• Palavras-chave: desenvolvimento; hambúrguer; peixe, aceitação.

• Keywords: development; hamburger; fish, acceptance.

• Abstract: This study investigated the development and sensory acceptance of hamburgers made with piau meat, a species of freshwater fish commonly farmed in Tocantins. The study compared two formulations: one containing Textured Soy Protein (TSP) and another where 50% of the TSP was replaced by oat flour, with the aim of creating a product with a functional claim due to the addition of dietary fiber. The methodology involved the development of the two hamburger formulations and the application of sensory tests on 40 untrained panelists. A nine-point hedonic scale was used to evaluate acceptance and a consumption frequency test to verify purchase intention. The results demonstrated that the formulation containing oat flour (Formulation 2) presented greater sensory acceptance (47%) compared to the standard formulation with TSP (Formulation 1, 10%). The panelists expressed levels of satisfaction between "extremely liked" and "very liked" for the hamburger with oat fiber. Likewise, the frequency of consumption of Formulation 2 (48%) was higher than that of Formulation 1 (36%), indicating a greater intention to include the product with oat flour in the diet.