DEVELOPMENT OF LIMÃO-CRAVO (Citrus limonial Osbeck) CURD: VIABILITY ANALYSIS THROUGH SENSORY EVALUATION

Abstract

Lemon curd is a traditional English pastry cream originally made with lemon juice. This article deals with the proposal to replace, in its preparation, with another species of fruit that best represents the native foods of Brazil and reveals itself as a relevant alternative for the consumer market. The sensorial analysis was used in the process to aid the development of this new product from the adaptation of a traditional recipe, using the affective test of preferential ordering. This preliminary test was applied using three samples prepared with different proportions of sugar from the original formulation. These samples were coded and submitted to the analysis of 25 adult judges, students of the discipline NUTA174 - Sensorial Analysis, of the Federal University of Bahia, who ordered decreasingly according to their individual preferences. The objective of the test was to determine which proportion of sugar would be the most adequate for a better acceptance of the product by consumers, given the formula to be used in the manufacture of the new version of the lemon curd product, made from limão-cravo. After the submission of the elaborated formulations to the affective ordering test, it was concluded that the sample with intermediate sugar content was liked by most of the judges, showing that it has the most appropriate formulation for the product launch to the consumer market.