Desenvolvimento de um catálogo de fator de cocção de alimentos comumente consumidos na região do Curimataú paraibano.

Abstract

Food is one of the most important and enjoyable activities to the human being by emotional issues involved, biological, social and cultural rights. The current lifestyle, in which most people don't have more time to prepare his meals, has made people seek increasingly carry out their meals outside the familial environment, thus significantly increased the number of establishments geared towards the collective power, the units of food and nutrition (UAN). So that the food can be consumed and used by the body, must be in the kitchen, several modifications. Among these modifications are preliminary operations or pre-preparation which is when foods are already ready to be submitted to the cooking process. Heat treatment may cause changes in the mass of food may decrease or increase, depending on your chemical composition and form of heat used. Factor of cooking or cooking index is a tool used to know the yield of a food after being subjected to the cooking process. Heat treatment may cause changes in the mass of food may decrease or increase, depending on your chemical composition and form of heat used. Factor of cooking or cooking index is a tool used to know the yield of a food after being subjected to the cooking process. This is obtained by means of the relationship between the weight of the processed food cooked and the sum of the weight of food in your home State or net weight of the raw food. This work had as objective to analyze and draw up a catalogue of cooking of the main Factor of the various food groups food consumed in the region of Paraíba, and that commonly undergo changes during the cooking process This descriptive study with methodological strategy of direct observation was performed in the lab of technique and Dietetics (LATED) at the Federal University of Campina Grande, and Health Education Center, campus Cuité, during the period of September to December 2016. The food used in the research were the most commonly used by the regional population and the most used in planning menus for diets. It was noted that the food of plant origin present decoction 1 and factor > of animal origin < 1. The research allowed the identification of cooking food factor of several groups used in the planning of menus of diets since such data are scarce in the literature.