Title:	Sensory profile and consumer perception of plant-based burgers with babassu (Attalea speciosa Mart) fiber flour.
Authors:	SILVEIRA, M. S. VIANA, J. D. R. HOLANDA, D. K. R. FONTELES, J. P. M. LIMA, F. G. M. BENEVIDES, S. D. GARRUTI, D. dos S. SOUSA, P. H. M. WURLITZER, N. J.
Affiliation:	MAICO DA SILVA SILVEIRA, UNIVERSIDADE FEDERAL DO CEARÁ; JOSÉ DIOGO DA ROCHA VIANA, UNIVERSIDADE FEDERAL DO CEARÁ; DAYSE KARINE RODRIGUES HOLANDA, UNIVERSIDADE FEDERAL DO CEARÁ; JOÃO PEDRO FONTELES MENEZES, UNIVERSIDADE FEDERAL DO CEARÁ; FRANCISCA GISELLY MARTINS LIMA, UNIVERSIDADE FEDERAL DO CEARÁ; SELENE DAIHA BENEVIDES, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; PAULO HENRIQUE MACHADO DE SOUSA, UNIVERSIDADE FEDERAL DO CEARÁ; NEDIO JAIR WURLITZER, CNPAT.
Date Issued:	2026
Citation:	ACS Food Science & Technology, v. 6, n. 6, p. 1665–1672, June 2026.
Description:	This study investigated the sensory characteristics of a fiber-rich flour derived from a babassu (BFF) almond processing coproduct and assessed its application in meat product analogues. Babassu almonds were processed to obtain the flour, and a focus group was conducted to identify descriptive terms and explore marketing perspectives. Participants described BFF as mildly aromatic, with a neutral flavor and suggested using it in shakes, smoothies, breaded snacks, and meat analogues. Burger formulations containing 0% (control), 12%, 18%, and 24% BFF were developed, frozen, and stored at −18 °C for subsequent sensory evaluation, including acceptability tests, and CATA and RATA methodologies. No significant difference in sensory acceptance was found between the 12% and 18% BFF treatments, a result supported by multivariate analysis. Thus, the 18% BFF formulation is considered more economically advantageous, providing higher flour incorporation without negatively affecting the sensory attributes of the vegetable burger.
Thesagro:	Babaçu Análise Organoléptica Tecnologia de Alimento Alimento Alternativo
NAL Thesaurus:	Attalea speciosa Meat analogs Plant-based foods Sensory evaluation Food acceptability Dietary fiber Focus groups
Keywords:	Qualidade do Alimento Farinha de fibra de babaçu Hambúrguer vegetal com farinha de fibra de babaçu Análogo vegetal de carne Coproduto do processamento da amêndoa de babaçu Valorização de coproduto agroindustrial Ingrediente alimentar rico em fibras Perfil sensorial de hambúrguer vegetal Percepção do consumidor Aceitação sensorial Intenção de compra Método CATA Método RATA Babassu fiber flour Plant-based burger with babassu fiber flour Plant-based meat analogue Babassu almond processing coproduct Agro-industrial coproduct valorization Dietary fiber-rich food ingredient Sensory profile of plant-based burger Consumer perception Sensory acceptance Purchase intention Check-all-that-apply method Rate-all-that-apply method
ISSN:	2692-1944
DOI:	https://doi.org/10.1021/acsfoodscitech.5c01156
Notes:	Autoria: FONTELES, J. P. M. [i.e. MENEZES, J. P. F.]. Título: (Attalea speciosa Mart [i.e. Mart.]).
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPAT)