Aproveitamento integral dos alimentos: caracterização físico-química e análise sensorial de preparações por escolares da rede pública de ensino do município de Cuité - PB.

Abstract

Food waste is one of the biggest problems that exist today that generates ecological, social and economic consequences. One of the solutions to this problem is the "integral use of food", which in addition to enriching the preparations with nutrients, also promotes care for the environment and food safety and sensory acceptance. In this sense, this work aimed to develop culinary preparations. using ingredients in their integral form and evaluate their acceptance by schoolchildren, as well as characterize their physicochemical properties, for which two recipes (Cassava cake with soy and couscous farofa with chicken) were developed using ingredients available in school lunches from the city of Cuité-PB. A sensory analysis was carried out with 301 elementary school students from two schools in the city. An acceptance test with a facial hedonic scale was applied for each product developed. In addition, physicochemical analyzes were carried out for each recipe prepared. . . The cassava cake, despite being well accepted by the students, was not considered suitable for inclusion in school lunches, since it did not reach the minimum value provided by the legislation. Regarding couscous, it was observed that only the couscous-based preparation met the goals proposed by the National School Feeding Program (PNAE), since it presented results above 85% in the acceptability index. Through the physical-chemical analysis it was observed that the couscous farofa presented a slightly lower water activity and pH content than the cake, while the moisture and ash content of the couscous farofa showed better results than the cake. The macro and micronutrient values complied with the parameters of the PNAE legislation, only the protein value of farofa couscous is above the norm indicated by the program. Thus, based on the results of the sensory and physical-chemical analysis, the addition of stems and peels to the preparations in children's school lunches becomes a healthy alternative, minimizing food waste and nutritionally enriching all the preparations that are offered at the school level.