AVALIAÇÃO MICROBIOLÓGICA E SENSORIAL DE DOCE EM PASTA ELABORADO COM SORO DE LEITE E PEDÚNCULO DO CAJU (Microbiological and sensory evaluation of fresh pasta in prepared with whey and cashew peduncle)

The objective was to prepare a sweet with different mass concentrations of cashew stalk and whey, and check your microbiology for six months and its sensory acceptability. We developed four formulations with different mass percentages, and whey. Performed analysis of variance test, one-way ANOVA, post hoc testTukey and transferred the data to the Graph Pad Prism 5.01 and statistical program SPSS 19.0 for regression analysis. Microbiological analyzes were performed during 180 (one hundred and eighty) days of storage and sensory analysis. It was found significant count of micro-organisms investigated. It was found good acceptability of formulations F1 (0%) and F2 (10%) at levels higher than 70% for all investigated attributes and buying intention of 74.00% and 79.40%, respectively. The attributes obtained scores between 6.14 and 7.34, with the smallest assigned to the texture formulation with 30% and higher for the overall acceptability of the formulation with 10% by weight of the cashew peduncle. In linear regression analysis was no statistical significance for all parameters. There was no occurrence of microorganisms examined. Sweet has higher percentages and acceptability rates in formulations with 0% and 10% of the cashew peduncle mass.