Nutritional enrichment of cupcakes with flour obtained from coconut mesocarpo

Coconut palm is one of the most widely distributed fruit trees in the world, occurring in practically all continents, presenting a relevant socioeconomic value. Mesocarp as well as being a source of fiber also has properties that can be used in the food industry as an important food supplement in the human diet, especially because of its fiber, protein, sugar and fat content. The objective was to elaborate enriched cupcakes from the coconut mesocarp and to evaluate the physical-chemical, microbiological and sensorial attributes. The flour was obtained after drying the mesocarp at 70 ° C for 48 h. Cupcakes were prepared in three different formulations (Formulation 1 - 1% flour, Formulation 3% and Formulation 3 - control, without addition of flour). Physical-chemical and microbiological analyzes were performed: water content (%); ash content (%); lipid content (%); total acidity (%); pH; protein content (%); total sugars (%); total fibers (%); Salmonella sp / 25 g; Staphylococcus coagulase positive (UFC / g); Molds and yeasts (UFC / g), Coliforms at 35 and 45 °C (NMP / g) and Escherichia coli; the sensory evaluation of the cupcakes was conducted with 146 untrained tasters, with scores ranging from 1 (I highly disagree) to 9 (I liked it a lot). The sensory tributes adopted were appearance, color, aroma, taste, texture and as the overall acceptance. The evaluators' intention to buy was also evaluated, using a five-point scale, where the tasters assigned scores from 1 to 5, varying from "certainly would buy" to "certainly would not buy." The cupcakes were within the standards required by current legislation. The enriched formulations presented as an interesting proposal for the bakery product market. Among the formulations evaluated by the judges, the one that obtained greater acceptance was the formulation with 3% of the flour.