Abstract
Objective: Elaborate and analyze the physical-chemical and sensorial composition of a functional cake free from lactose and sucrose. Methods: This is an experimental research with a cross-sectional and a quantitative approach. To verify acceptance, hedonic scale and intention to purchase tests were applied with 118 individuals of both sexes with age between 15 and 87 years. The analyzes of the physico-chemical composition were carried out in the Laboratory of Bromatology and Food Biochemistry of the Nutrition Department of the Federal University of Piaui. The Quantitative Descriptive Analysis was processed by 6 trained assessors. The data obtained were analyzed by statistical analysis through SPSS software version 17. The study was approved by the Research Ethics Committee Results: The formulation was well accepted and 102 testers were ready for the acquisition. The cake presented 38.21% humidity, 1.79% ash content, 4.25% protein, 32.01% lipids, 23.67% carbohydrates and 399.86 kcal / 100g. It was observed that the sensorial attributes such as aroma, flavor, texture, hardness, color and aeration were similar to conventional cakes Conclusion: Therefore, it is possible to develop products with optimal, nutritional and functional acceptance, to order to meet the needs of lactose intolerant patients and diabetics.