PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare gluten-free cookies containing BF. For that, four formulations were produced containing 0%, 2.5%; 5.0% and 7.5% BF. The analysis of technological characteristics, color and sensory evaluation were performed. The BF provided higher (p<0.05) weight losses and the concentration of 7.5% provided a higher (p<0.05) spread ratio in the cookies. For the color, the lightness was lower with 7.5% BF. The chroma increased from the concentration with 5.0% BF, indicating an increase in the intensity of the orange color. Hue values decreased with the BF addition. The total color difference increased with 2.5 and 5.0% BF, followed by 7.5% BF. The BF addition generally provided cookies with good sensory acceptance. The formulation containing 5.0% was the one that stood out with greater acceptance compared to the others. The CATA analysis indicated that greater acceptance was associated with the terms "pleasant color", "tasty", "sweet taste" and "rice flour flavor", which presented more frequently for control formulations, with 2.5% and 5.0% BF. Cookies with 7.5% BF had the lowest acceptance, indicating that the level of 5.0% is the most suitable for the preparation of cookies.

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