Northeast region characteristic of the brazilian plant, the umbu has several possibilities, such as jams, juices, jams, due to your characteristic bittersweet. Fruit processing can be accomplished using standard form conventional sugar, and to meet the need of people with diseases requiring restriction on sugar consumption, it can be replaced by culinary sweetener. In order to reduce the losses of the fruit in post-harvest, and to ensure that the product can be consumed by people restricted to the sugar, this work aims to produce traditional jams and zero sugar so that it can be evaluated and sensory analysis index of acceptability of these products on the market. In order to analyze the acceptance of standard and zero sugar jam was performed sensory analysis, performing the procedure with the collaboration of 50 untrained for completing the evaluation form. The participants were distributed in 52% of the audience was female and 48% male. The parameters analyzed presented in results for the analysis of conventional jams, as a result of greater adaptation of assessors for conventional products. With this it should be noted at the end of the analysis for all parameters analyzed the umbu jelly zero sugar formulation. Although both formulations have presented good acceptances by the evaluators, that may be good investment options for market diversification, since the use of fruits in the cerrado is unusual for the production of by-products.

RESUMO:O presente trabalho objetivou elaborar um macarrão do tipo massa fresca com farinha de berinjela e avaliar a sua aceitabilidade através da análise sensorial. As amostras de macarrão foram servidas a 88 provadores não treinados e avaliadas pelo teste de aceitabilidade através da escala hedônica estruturada de nove pontos. A composição do macarrão foi realizada por meio dos dados existentes em tabelas de composição de alimentos e nos rótulos dos ingredientes. Entre funcionários e alunos com idade entre 18 e 57 anos, sendo 53,4% dos participantes do sexo feminino e 46,6% masculino. Os resultados demonstraram que o enriquecimento com 30% de farinha de berinjela, aumentou o teor de bras do macarrão em 2,5 vezes em comparação com o convencional. O macarrão elaborado obteve boa aceitação por parte dos provadores (95,3%), com grande potencial de venda (70,4 %) e com preço acessível (R$ 0,96/porção). Conclui-se que a utilização da farinha de berinjela na elaboração de massas alimentícias pode contribuir para o aumento dos produtos com elevado teor de bras no mercado, sendo uma alternativa mais saudável para a adequação de bras da dieta, especialmente para indivíduos diabéticos. PALAVRAS-CHAVE: Tecnologia de alimentos, nutrição, diabetes. ABSTRACT:The objective of this work was develop a type of fresh pasta with eggplant our and verify its acceptability by sensory analysis. Samples were served to 88 untrained tasters and evaluated by the test of acceptability by hedonic scale of nine points. The composition of the pasta was done through existing data in tables of food composition and labeling of ingredients. Between staff and students aged between 18 and 57 years, 53.4% of participants were female and 46.6% male. The results demonstrated that enrichment with 30% of eggplant our, increased the ber content of pasta on 2.5 times compared to conventional. The product prepared got good acceptance by panelists (95.3%), had a great potential sale (70.4%) and affordable (R$0.96/portion). It is concluded that the use of eggplant our in the preparation of pasta may contribute to