INFLUÊNCIA DA SUBSTITUIÇÃO PARCIAL E TOTAL DO LEITE CONDENSADO SEM LACTOSE POR BANANA E DA ADIÇÃO DE AVEIA NAS PROPRIEDADES FÍSICO-QUÍMICAS E SENSORIAIS DE BRIGADEIROS COM CACAU

Brigadier is a Brazilian sweet that is widely accepted by the population, easy to sell and generate profits. However, due to its high fat and sugar content, it is considered a high-calorie sweet. Furthermore, the fact that it is made with dairy products makes it impossible for those who are lactose intolerant to consume it. One of the ways to make it healthier is by replacing condensed milk with ripe banana and incorporating fine oat flakes, as well as using 100% cocoa. Therefore, the objective of this work was to evaluate the influence of replacing 0% (F0%), 25% (F25%), 50% (F50%) and 100% (F100%) (m/m) of lactose-free condensed milk by banana associated with the addition of oats on the sensory acceptability, purchase intention and nutritional value of the brigadier dough produced. Replacing 50% and 100% of condensed milk with banana and adding oats resulted in less caloric brigadiers’, with reduced sugar, fat and sodium content. Sensorially, of the 40 tasters, 80% said they liked the flavor and texture of the F50% brigadier’s. It was observed that the tasters' acceptability and purchase intention reduced significantly when condensed milk was replaced 100% by banana, due to the strong banana flavor in the resulting brigadier. Therefore, it can be concluded that F50% was the one that presented the best nutritional value and at the same time had the best sensorial acceptance compared to the other brigadier formulations.