Abstract
The utilization of the sub-product of processing of Bactris gasipaes was studied using a dehydration process for processed food (soup-cream) to be used in school snacks. The sensorial analysis by a standard-formulation for soup-cream obtained by the early tests was made. An hedonic analysis ranging from 1 to 9 (1- I extremely disliked it and 9- I extremely liked it) was used for sensorial analysis in adults; and a facial hedonic analysis ranging from 1 to 7 (1- I extremely disliked it and 7- I extremely liked it) was used for children. The sensorial analysis revealed no diferences between the soup-cream of the heart of palm and that of the palm stipes for adults; for children, the rating of the soup-cream of palm stipes reached I sort of liked it> These can be taken as good results since heart of palm is not a common meal for the children in that sample.
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