Substituição de ovos por aquafaba de grão-de-bico em bolo de método espumoso: propriedades físicas e análise sensorial
Palavras-chave:
Cicer arietinum, Ovo, Alergia a ovo, Leguminosas, Pão-de-ló, VegetarianismoResumo
Objetivo
Estudar o efeito da aquafaba de grão-de-bico como substituta de ovos nas propriedades físicas de bolo de
método espumoso.
Métodos
A receita tradicional de bolo de método espumoso foi adaptada para a substituição de ovos por aquafaba de
grão-de-bico. As análises ocorreram em duas etapas: inicialmente, as formulações controle e teste foram avaliadas quanto às propriedades físicas (consistência da massa crua, massa, altura, volume, volume específico, densidade e umidade dos bolos). Na sequência, as formulações foram submetidas à análise sensorial para o teste de aceitação com o uso de uma escala hedônica estruturada de sete pontos (n=50) e calculou-se o índice de aceitabilidade. A comparação entre médias foi feita por meio do t-test e Wilcoxon, aceitando-se 5% de significância.
Resultados
A formulação controle apresentou valores estatisticamente maiores para os parâmetros físicos avaliados, exceto para volume específico; assim como maior média na análise sensorial. O índice de aceitabilidade demonstrou aceitação de ambas as formulações, com resultado de 84,57% para a formulação controle e 78,28% para a formulação teste.
Conclusão
Embora não seja possível substituir completamente os ovos pela aquafaba de grão-de-bico, o bolo de método espumoso testado apresentou parâmetros físicos semelhantes à formulação controle, com resultados satisfatórios em termos de qualidade sensorial, demonstrando o potencial da aquafaba de grão-de-bico.
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Copyright (c) 2026 Victor Pedroza Rodrigues, Nathália Valentim de Souza, Barbara Pereira Zenthofer, Cristiane Caitano Medeiros, Thaís de Moura Neves-Gonçalves, Semíramis Martins Álvares Domene
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