## 3 Results and Discussion
### Sensory Evaluation
Figure 1: Preference map of the overall acceptability of the four pesto sauce formulations. () Consumers; () basil/cashew nut; () basil/baru almond; () basil/moringa/baru almond; () basil/moringa/cashew nut. Descriptive sensory testing plays a crucial role in enhancing product quality, comparing formulations, identifying development issues, and aligning with consumer preferences. In this study, the \"Rate-All-That-Apply\" (RATA) test was employed, allowing consumers to identify and rate the intensity of sensory attributes in the sample. The correspondence analysis derived from the RATA results is shown in Figure 2. The various formulations of pesto sauces exhibited no significant differences in \"basil aroma\", \"nuts flavor\", or \"greaty\" attributes (\(p\geq 0.05\)). Overall, the samples were grouped into the following three clusters: one group comprising the B/CN formulation, another containing the B/BA formulation, and a third group encompassing the BM/CN and BM/BA formulations. Notably, only the first principal component explained the variability of the samples regarding sensory attributes, accounting for 73.3% of the total variance. The main attributes associated with the BM/CN and BM/BA samples were \"characteristic appearance of fresh herbs\", \"characteristic color of basil\", \"phase separation\", \"olive oil aroma\", \"garlic flavor\", \"salty taste\", \"bitter taste\", \"sour taste\", \"cheese flavor\", \"granulated\", and \"dry\". Conversely, the main attributes associated with the B/CN sample were \"light\", \"uniform\", and \"basil flavor\". As for B/BA, it was related to intermediate characteristics of the other two groups. Based on the sensory attributes associated with the samples, it can be inferred that although the BM/BA sample was described as having the typical appearance and color of fresh herbs and basil, and the B/BA sample was associated with intermediate characteristics of these attributes, both showed higher appearance acceptance levels compared to the B/CN group. In the case of the BM/CN group, the absence of differences in appearance acceptance, despite variations in the sensory attributes associated with the samples, indicates that a variety of sensory descriptors contribute to  
Figure 2: Descriptive sensory map obtained from pesto sauce formulations. () Basil/cashew nut; () basil/baru almond; () basil/moringa/baru almond; () basil/moringa/cashew nut. the acceptance of pesto sauce by consumers. Another factor is that despite the BM/CN and BM/BA samples showing a reduction in basil, this change did not affect consumer acceptability. The findings suggest that incorporating alternative sources, such as moringa leaves and baru almonds, into pesto sauce is a viable option. Despite generating varying perceptions regarding specific descriptive attributes, the inclusion of these alternative ingredients did not lead to rejection by consumers. In fact, their acceptance was either equivalent or superior to that of the traditional sample (B/CN). The development of foods from sustainable sources is a relevant strategy to meet new consumption trends and the nutritional demands of the population. The search for unconventional plant-based food sources holds great potential for expanding the food supply chain with a lower environmental impact [2]. The use of moringa leaves and baru almonds has significant implications for the development of food products, contributing to the availability of more sustainable foods with reduced environmental impact, in line with the preferences of environmentally conscious consumers. The baru almond is considered to be the most economically important and edible part of the baru fruit. Its use is promising as its nutritional and sensory characteristics make it highly applicable in various food products [67]. The almond can be used in different forms as its oil can be extracted and incorporated into formulations, the defatted flour can be used in baked goods, and the whole almond can be included in cereal bars, allowing its incorporation into a wide range of food matrices.