Gel de carboidrato de beterraba e açaí para atletas e esportistas: desenvolvimento, caracterização e aceitabilidade sensorial

Beetroot and açaí carbohydrate gel: development, characterization and sensory acceptability

Abstract

Objective: To develop carbohydrate gel supplement formulations of bifido and açaí, performing the physical-chemical characterization and sensory analysis with athletes and sportspeople. Methods: Two formulations (F1 and F2) were developed, compared to the commercial gel (F3) and descriptions regarding moisture, ash, lipids, proteins, carbohydrates, total caloric value, pH and titratable acidity. Sensory attributes were evaluated using a 9-point structured hedonic scale. The study was approved by the Human Research Ethics Committee (CEP) under opinion 2.305.728. Results: The final carbohydrate gel formulations used: purified water (30.75%), maltodextrin (50%), crystal sugar (15%), alcoholic beverage (1.7% to 2.5%), açaí pulp (1.7% to 2.5%) and citric acid (0.17% of the yield). The values ​​differed statistically (p<0.05) among themselves in the levels of acidity, proteins, carbohydrates, pH and total caloric value. The sensory analysis was performed with 52 participants, by the ANOVA variance test, the developed formulations stood out significantly (p<0.05) in relation to the commercial gel in the attributes appearance (F1=7.46±1.91; F2=7.46±1.67), color (F1=8.13±1.37; F2=7.65±1.70) and texture (F1=6.56±2.20; F2=6.58±1.85). Formulation F2 presented statistically higher means than F1 in the attributes flavor, sweetness, global accessibility and purchase intention, but with no difference for the commercial gel. Conclusion: The use of açaí and berry in the development of carbohydrate gel supplements proved to be efficient in nutritional and technological terms, with the F2 formulation being more promising in sensory aspects compared to F1, and presenting good competitiveness with F3, a gel already sold in the Brazilian market.