摘要：The present work had the objective of promoting the consumption of healthier food by children of school age. For this, alfajores were made with addition of different contents of jabuticaba pulp flour (JPF), in order to evaluate its sensorial acceptability. In addition, determination was made of the physico-chemical compositions of the standard formulation and the one that contained the highest JPF content and had sensory acceptance similar to that of the standard product. The following formulations of alfajores were produced: standard (F1, 0% JPF), and with addition of 20% (F2), 34% (F3), 48% (F4), and 62% (F5) of JPF. A total of 65 untrained testers, of both genders and aged between 7 and 10 years, participated in the sensory evaluation. For the attributes of appearance, aroma, and color, there were no significant differences (p>0.05) between the formulations. For flavor, higher grades were observed for F1, F2, and F3 (p<0.05), compared to F4 and F5. For texture, higher grades were obtained for F1 and F2, compared to F4 and F5, and for F1, F2, and F3, compared to F4 and F5. In the evaluation of global acceptance and the intention to buy, there was greater acceptability (p<0.05) for F1, compared to F4 and F5, and for F2 and F3, compared to F5. Higher levels of ash, carbohydrates, and fiber (p<0.05), and lower levels of moisture, proteins, and lipids, were observed for F3, compared to F1. It was concluded that a level of addition of up to 34% JPF in alfajores was well accepted by the consumers, obtaining sensory acceptance similar to that for the standard product, with good expectations of commercialization.
