Development of soy based products and verification of the acceptability of leguminosa by consumers

Abstract

Soybeans, despite its production abundance, it is still not widely used as food for population, due to not having the knowledge of its benefits and preparation methods that appeals to the palate. In this context, the objective of this research was to develop two products legume based and analyze them in their sensory consumption by customers of a vegetarian restaurant. The sensory evaluation was performed by the hedonic scale of five points and also used a questionnaire that included questions about being or not vegetarian, about the consumption habit of soy in their diet and what they think about the product. Participated in the survey 146 customers, which 48,6% were vegetarians and 51,4% non-vegetarians. The acceptance of the products was good in both products, and the fried manioc flour was better accepted than the pâté. It was observed that the two products were well prepared and accepted by both of the non-vegetarians and vegetarians, showing that the inclusion of legumes in the daily diet becomes easier when new ways of using it are brought up to the population attention.