## 3 Results and Discussion
### Sensory Evaluation  
Sensory analysis plays an important role in assessing the impact of ingredient substitutions on products that are well received by consumers [62]. This enables an exploration of how the inclusion of UFPs influences the acceptance and perception of the product by consumers. The findings from the sensory analysis, particularly regarding acceptance tests and purchase intention of the pesto sauce formulations, are presented in Table 7.  
The average hedonic scores provided by the consumer for the sensory attributes such as aroma, texture, flavor, and overall impression did not exhibit significant differences across all pesto sauces (\(p\) > 0.05). This indicates that the partial and/or total replacement of the traditional ingredients of the pesto sauce (basil leaves and cashew nuts) with moringa leaves and/or baru almonds did not alter the sensorial acceptability of the product by consumers, with average scores close to the hedonic score 7 (indicating \"I liked it moderately\"). This demonstrates that, regardless of the type of ingredient used, the set of compounds present in each formulation contributed to the development of the typical aroma, texture, and flavor characteristics of pesto sauce. This outcome can be partially attributed to the presence of (E)-2-hexanal, 1,8-cineole, linaloal, and camphor, which were identified in all samples and contributed especially to the aromatic profile of the sauces. Furthermore, even the BM/BA formulation, which had a higher content of condensed tannins, compounds generally associated with increased astringency, was equally accepted compared to the others. Condensed tannins, especially those with a higher degree of polymerization, possess ortho di-hydroxy groups that favor the formation of hydrogen bonds with proteins, such as those present in saliva. This interaction can result in the formation of tannin-protein aggregates that precipitate, a process related to the perception of astringency [63]. However, this possible effect did not compromise the sensory acceptance of the formulation. Basil's distinctive sensory characteristics, including a pleasant aroma and flavor widely appreciated in pesto sauce [64], likely contributed to the sustained acceptability, even with a 50% reduction in BM/CN and BM/BA formulations. Additionally, toasted baru almonds are recognized for their mild flavor [65], similar to peanuts, which could have positively influenced their acceptance. Pesto sauce thus represents a suitable food matrix for incorporating ingredients with sensory limitations, such as moringa, since its complex composition can help mask undesirable attributes like astringency. The overall acceptability of pesto sauces produced with alternative ingredients, as well as the same intensity in the degree of acceptance compared to the traditional one (\"I liked it moderately\"; \(p\geq 0.05\)), suggests that moringa leaves and baru almonds are viable ingredients for pesto sauce. Their inclusion expands the use of regional and underutilized ingredients, supporting both the valorization of non-conventional food plants (PANCs) and the development of nutritionally enhanced, sensorially accepted formulations with regional identity. Concerning the attribute \"appearance\", the B/CN formulation, which represents the traditional Brazilian pesto, exhibited lower acceptability than B/BA and BM/BA formulations (\(p<0.05\)). This finding aligns with results from colorimetry analysis, where a significant difference in hue among the pesto sauce samples was revealed. As discussed in Section 3.2, the B/CN sample displayed a lesser tendency toward green compared to the other samples, potentially contributing to its lower acceptability. The reduction in green coloration may be associated with chlorophyll degradation, which can occur due to leaf aging or oxidative processes during processing and storage. This discoloration is recognized as an important indicator of quality in plant-based products.