2025-03-262025-03-262019-10-18LUZ, Camila Gomes da; RAMOS, Yara Barroso. Perfil descritivo otimizado de doce de cupuaçu regional. 40 f. Trabalho de Conclusão de Curso (Graduação em Tecnologia de Alimentos) - Universidade do Estado do Pará, Belém, 2019.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/564The regional cupuaçu jam is used as filling of regional sweets, cakes and is consumed in its original form being marketed by some regional brands of Belém’s metropolitan region. The present work aimed to evaluate the sensory profile of regional cupuaçu jam through the Optimized Descriptive Profile rapid method (PDO), as well as analyzing the samples’ physicochemical and microbiological parameters. The methodology was developed using three different brands of regional cupuaçu jam, produced and marketed in Belém’s metropolitan region. The attributes raised for the sensorial evaluation of the samples were: color, brightness, sweet taste, residual taste, acid taste, aroma, characteristic cupuaçu flavor, consistency and sandiness. The results of the sensory analysis were obtained by analysis of variance (ANOVA), and the significance was determined by the F test (p≤0.05) and when significant, the means compared with each other by the Tukey test at 5% probability, where the main attributes color and characteristic flavor obtained significant differences between the 3 samples (p <0.05), while the other attributes did not differ (p> 0.05) in relation to all samples. The acceptance and purchase intention test did not show significant differences between them (p> 0.05) and showed good acceptance as they presented percentages of grades above 50%. Therefore, the PDO enabled the identification of the highest intensity parameters that are related to the sugar and cupuaçu pulp concentration and cooculation time in a reduced time and low cost.Língua PortuguesaAbertoOptimized descriptive profileSensory analysisCupuaçu regional sweetsTrabalho de Conclusão de Curso (TCC)