摘要：Ilex paraguariensis A.St.-Hil., (yerba mate) has been gaining space in face of the larger demand for alternative raw materials in food production. The study aimed to develop a bread formulation with an yerba mate aqueous extract replacing water, for making it more nourishing and functional. From a basic bread formulation, excluding fungal inhibitors and malt extract, two new formulations were prepared containing yerba mate aqueous extract replacing water. One of the formulations received an extract prepared with 75 g of dehydrated, crushed leaves diluted in 500 mL of water. The other was obtained with 150 g diluted in the same amount of water. Both formulations were submitted to sensory evaluation based on taste, aroma, texture, color and global acceptance criteria. The results were submitted to an Analysis of Variance (ANOVA). Even without any significant differences between the two formulations, 86 and 80% of participants graded the bread with the more and less concentrated extract, between 7.0 and 9.0, respectively. The Acceptability Index was over 70%. Evaluation of purchase intention indicated a preference for the bread with the more concentrated extract (76%). These results show that yerba mate constitutes an alternative raw material in the composition of new food products.
