ANÁLISE FÍSICO-QUÍMICA E SENSORIAL DE PÃES ENRIQUECIDOS COM DIFERENTES PROPORÇÕES DE FARINHA DE SOJA (GLYCINE MAX) / CHEMICAL-PHYSICAL AND SENSORY ANALYSIS OF BREADS ENRICHED WITH DIFFERENT PROPORTIONS OF SOYBEAN FLOUR (GLYCINE MAX)

This study aimed to develop breads enriched with 10%, 20% and 30% of soybean flour and compare with a control formulation. After the bread production, they were stored for further analysis of centesimal composition: ash, moisture, water activity, proteins (Kjeldahl), lipids (Soxleht), following the standards of the Adolfo Lutz Institute. The fibers were obtained by the Acid Detergent Fiber (ADF) method, according to the Association of Official Analytical Chemists (AOAC) method. For sensory analysis, the affective test of the 9-point hedonic scale was performed, with the participation of 112 untrained tasters. As a result, soybean-enriched breads showed important levels of ash, lipids, proteins, fibers and reduced carbohydrate contents compared to the control. In addition, the fortified breads presented satisfactory sensory characteristics, especially the enriched formulations with 10% and 20% of soybean flour, because they obtained results close to the control formulation and aroused the interest of purchase by the tasters. Based on the results, the present study suggests that the addition of soybean flour in bakery products can be considered as a nutritional alternative without compromising sensory characteristics.