Acceptability and consumption intention of roasted beef patties seasoning with annatto seed powder (Bixa orellana L.)
DOI:
https://doi.org/10.12957/demetra.2025.83156Keywords:
Meat. Bixaceae. Spices. Cooking. Sensory analysis. Dietetics.Abstract
Introduction: Annatto is a fruit of Brazilian sociobiodiversity; its seeds, rich in bioactive compounds with antioxidant activity, are used as coloring in traditional Latin American culinary and globally within the food industry. However, the acceptance of roasted beef patties seasoned with this condiment is unknown. Objective: Verify the consumption intention and the Acceptability Index (AI) of roasted beef patties seasoned with annatto seed powder and salt. Methods: Beef patties were seasoned with the addition of annatto seed powder at 0%, 0.5% or 1%, and salt at 0% or 0.5%, and subsequently prepared by dry cooking. Acceptance test (hedonic scale) was applied, Acceptability Index was calculated and data were submitted to analysis of variance (ANOVA) followed by Student's t-test, accepting 5% of significance. Results: A total of 160 individuals participated in the sensory analysis. The samples seasoned with 0.5% of salt received higher scores (5.7 ± 1.3) when compared to other treatments (p <0.05); annatto seed powder concentrations of 0.5% and 1.0% resulted in accepted samples, without statistical difference and with intention of occasional consumption; the Acceptability Index for all samples with salt and annatto seed powder was over 70%, result considered satisfactory. Conclusion: 1% of annatto seed powder can be used as seasoning of roasted beef patties. Knowing this, future research should explore the benefits of the recognized antioxidant action of this condiment in inhibiting carcinogens formed during thermal processing of beef.
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