Abstract
This study aimed to verify the sensory acceptability of whole pretzels added inulin and determine the physico-chemical composition of standard formulation and that containing more inulin content and sensory acceptance higher than standard. Five pretzels formulations have been developed: F1 (standard- 0%) and the others added 1% (F2), 2% (F3), 3% (F4) and 4% (F5) inulin. Participated in the sensory evaluation 132 untrained, of both genders, aged between 7 - 10 years. The formulations F3, F4 and F5 had greater acceptance of notes (p 0.05) between F1 and F5 in relation to ash, proteins and lipids content. However, higher moisture content and dietary fiber and lower in carbohydrates and calories were checked in F5 when compared to F1. Thus, the development of products able to prove that a level of addition of up to 4% inulin in whole pretzels was well accepted by children tasters, resulting in sensory acceptance similar to the standard product with good marketing expectations.
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