The aim of this work is to study the acceptability of matutinal cereals of almond pie of the Brazil nut with cassava extruded with sweet, savoury and natural flavors regarding the following attributes: global acceptance, flavor, crispness and purchase intention for a six month product stored at the temperature it sets. The samples were served in a balanced way to a panel of 40 consumers on black plates, coded with three digits and compared with the results of a similar product available on the market. The three kinds of matutinal cereals of Brazil nut with cassava obtained larger scores in all the appraised sensorial characteristics than the matutinal cereal commercialized on the market, presenting a significant difference (< 0.05) for the Tukey test. The same test showed that the crispness of the cereal containing the Brazil nut with cassava and a sweet flavor was different (p < 0.05) in the second, third and sixth month of storage of the averages of natural and savoury flavors while the other did not differ. Among the tree flavors of cereals, the sweet one obtained the highest scores in all evaluating attributes, however with a significant difference for some parameters and storage time. Regarding the attributes: global acceptance, flavor and crispness, the Brazil nut cereals and cassava obtained the following results: "I liked it very much" and "I liked it moderately", while the similar commercialized product obtained the following results: "indifferent to the flavor" for the two first attributes and "I liked it a little" for the crispness. For the purpose of purchasing, the processed products of Brazil nut and cassava obtained the following results: "I would possibly buy it" while the commercialized one obtained "maybe I would buy it or maybe not".
cereals of almond pie of Brazil nut with extruded cassava; crispness; flavor; acceptance
