## 3 Results and Discussion
### Sensory Evaluation
Moreover, in such products the pigment content, particularly chlorophyll, is directly linked to consumer preference [66]. The results emphasize the importance of appearance in influencing the acceptance of food by consumers. In terms of purchase intention, no significant differences were observed among pesto sauces (\(p\geq 0.05\)). Consumers assigned the terms \"Probably would buy\" and \"Might buy\" across all formulations. Consequently, the replacement of cashew nuts with baru almonds and the substitution of 50% of basil leaves with moringa leaves did not impact the \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Pesto Sauces** & **Appearance** & **Aroma** & **Texture** & **Flavor** & **Global** & **Purchase** \\  & & & & & **Impression** & **Intent** \\ \hline B/CN & 6.5 \(\pm\) 2 \({}^{\text{b}}\) & 6.9 \(\pm\) 1.5 \({}^{\text{a}}\) & 7.1 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.1 \(\pm\) 1.7 \({}^{\text{a}}\) & 6.9 \(\pm\) 1.4 \({}^{\text{a}}\) & 3.3 \(\pm\) 1.1 \({}^{\text{a}}\) \\ B/BA & 7.0 \(\pm\) 1.8 \({}^{\text{a}}\) & 7.1 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.2 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.2 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.2 \(\pm\) 1.3 \({}^{\text{a}}\) & 3.5 \(\pm\) 1.1 \({}^{\text{a}}\) \\ BM/CN & 6.9 \(\pm\) 1.8 \({}^{\text{ab}}\) & 7.1 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.0 \(\pm\) 1.5 \({}^{\text{a}}\) & 7.2 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.1 \(\pm\) 1.5 \({}^{\text{a}}\) & 3.5 \(\pm\) 1.1 \({}^{\text{a}}\) \\ BM/BA & 7.1 \(\pm\) 1.7 \({}^{\text{a}}\) & 7.0 \(\pm\) 1.7 \({}^{\text{a}}\) & 6.9 \(\pm\) 1.7 \({}^{\text{a}}\) & 7.1 \(\pm\) 1.6 \({}^{\text{a}}\) & 7.1 \(\pm\) 1.4 \({}^{\text{a}}\) & 3.5 \(\pm\) 1.1 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Means with different lowercase letters in the column indicate a significant difference by [PERSON]’s test (\(p<0.05\)). B/CN, the traditional Brazilian version featuring basil and cashew nuts; B/BA, a formulation substituting cashew nuts with baru almonds; BM/CN, replacing 50% of the basil with moringa leaves, plus cashew nuts; BM/BA, replacing 50% of the basil with moringa leaves, plus baru almonds.  
\end{table} 
Table 7: Mean hedonic scores and purchase intent of pesto sauce formulations. purchase intention for the different pesto sauces. These findings emphasize the robustness of consumer acceptance and reinforce the feasibility of incorporating UFPs into traditionally well-accepted foods, thereby adding value to these products. To gain a comprehensive understanding of individual consumer acceptability for the examined samples, we employed a preference map derived from the principal component analysis (PCA) based on the results of the overall impression acceptance test (Figure 1). This approach enables a more detailed analysis of consumer preferences, uncovering nuanced factors that influence the overall acceptability of the samples. The first principal component explained 43.88% of the overall variability in acceptance across the formulations, with the second component contributing an additional 33.86%. Cumulatively, the two components explained 77.74% of the variance observed in the acceptability of pesto sauce formulations. Consequently, these two components were considered representative of the sample dispersion as they encompass the majority of the data variation. In Figure 1, consumers are represented as points on the scatter plot, and their proximity to the sample labels (B/CN; B/BA; BM/CN; BM/BA) reflects a higher level of acceptance regarding overall impression. This observation underscores the uniformity in the distribution of consumers, with a comparable number of individuals represented for each pesto sauce sample. It is noteworthy that the graph contains overlapping points, making the perception of homogeneity difficult. Moreover, 11% of consumers are situated at the zero point in the graph, indicating a uniform acceptance of the samples by these consumers. This suggests that these consumers did not discern differences among the pesto sauce samples in relation to overall acceptability.