Aceitabilidade de croquete de batata doce (Ipomoea batatas L.), couve (Brassica oleracea L.) e frango por pré-escolares de um município do Curimataú paraibano.

Abstract

Proper nutrition during the early years of life is crucial for children's growth and development. Schools, as institutions that promote health, play a fundamental role in this process by teaching healthy eating habits. The preschool phase, which includes children aged 2 to 6, is marked by significant changes in eating behavior and growth patterns, characterized by a slower rate of weight and height gain. Additionally, during this period, children often experience a lack of appetite, selectivity, and food indiscipline, which can contribute to the development of food neophobia.In this context, the present study aimed to develop and evaluate the acceptability of

sweet potato, cabbage, and chicken croquettes among children in schools through an experi- mental, quantitative research approach. The study involved 184 preschoolers aged between 4

and 6 years, 11 months, and 29 days, who acted as untrained judges. These children, of both sexes, were enrolled in preschool and first-grade classes at Benedito Venâncio dos Santos (School 1) and Maria Camélia Pessoa da Costa (School 2) in the urban area of Cuité-PB. The children participating in the research introduced the Free and Informed Assent Form (TALE),

and the Free and Informed Consent Form (FICF) signed by their responsable.A Five-Point Fa- cial Hedonic Scale was used for the sensory evaluation of the product. The results showed a

similar overall acceptability index between School 1 (77.88%) and School 2 (77.50%). Al- though these values exceed the 70% threshold considered good for sensory acceptability, they

were below the 85% recommended by the PNAE for inclusion in the school menu. The expres- sion “I loved it” was predominant in both schools.This research contributed to the development

of a nutritious and appealing preparation for preschoolers, emphasizing the importance of in- corporating dietary fiber and micronutrients into school meals. Furthermore, the preparation

utilized the entire food, aiming to enhance nutritional value and reduce environmental impact.