02023naa a2200325 a 450000100080000000500110000800800410001902200140006002400550007410000180012924501380014726000090028552010160029465000220131065000230133265000210135565000120137665300230138865300230141165300120143465300220144670000200146870000200148870000230150870000200153170000230155170000210157470000210159577300810161621884842026-07-23       2026    bl uuuu     u00u1 u    #d  a1542-80447 ahttps://doi.org/10.1080/15428052.2026.26351282DOI1 aCHAGAS, B. A.  aBabassu coconut (Attalea speciosa) cheese analoguebtechnological development and social innovation potential.h[electronic resource]  c2026  aConcerns about health, sustainability and animal welfare have driven the increased consumption of plant-based foods. Cheese substitutes are a nutritious and viable alternative. This study aims to develop a cheese analogue made from babassu, coconut and almonds. The study evaluated its stability when stored at 8°C over a 60-day period, as well as its composition and sensory properties. The composition of the cheese was comparable to that of other traditional cheeses: moisture content was 67.50%; lipids, 22.93%; ash, 1.67%; carbohydrates, 4.24%; protein, 3.80%; essential amino acids, 4.03%; and non-essential amino acids, 3.95%. The texture was similar to that of semi-solid cheeses, with a light yellow color. The cheese analogue received an average score of 7 for overall acceptance and 4 for purchase intention, indicating its viability as a new alternative to traditional cheese and highlighting opportunities for social innovation in communities that depend on the commercial exploitation of babassu.  aPlant-based foods  aSensory evaluation  aAlimento Vegetal  aBabaçu  aAnálise sensorial  aAnálogo de queijo  aBabassu  aCheese substitute1 aBESSA, J. M. R.1 aLOPES, M. V. A.1 aSILVA, L. M. R. da1 aSOUSA, P. H. M.1 aNUNES, G. M. V. C.1 aWURLITZER, N. J.1 aBENEVIDES, S. D.  tJournal of Culinary Science & Technologygv. 24, n. 4, p. 1417–1436, 2026.