AMORIM, P. S.; http://lattes.cnpq.br/3505925389546288; AMORIM, Paloma Sena.
Abstract:
Lately much of the population is interested in eating more healthfully. The beet stands as a vegetable widely used in preparation for salads, but can be used also in the sugar extraction, it is composed of high levels of sugars, minerals and vitamins A, B1, B2 and C. The consumption of dehydrated vegetables has been stimulated by the practicality of use, greater shelf life compared to the fresh ones and possibility of use of surplus production, reducing seasonality effects. Thus, this study was developed in order to elaborate and characterize the sensory aspects of food products obtained from cooked beets and beet flour, as an alternative to the use of wheat flour in products destined to celiac patients. To obtain the flour, the vegetables were washed, sanitized, dried, cut, dehydrated and crushed. Two different samples of cake type "brownie" were prepared, a sample made with cooked beets and the other with flour beet. The samples passed a sensory analysis. The yield of the beet flour was 12.6%. As for the parameters evaluated in the sensory test, it was observed that there was no statistical difference (p> 0.05) between samples for each type of product evaluated, in which the notes were among the hedonic terms "liked moderately" to "enjoyed ". Finally, when the results of the test of purchase intent were analyzed, the brownie made with flour beet was named as the most preferred brownie and as a buying option, if it were sold. Given all that had been exposed in this paper, fresh beet and flour obtained from this proved to be a viable option for brownie processing, since the development potential of a product rich in nutritional terms, with good sensory acceptance and relatively low cost. In addition, there is the possibility of offering the general population and celiac individuals a product with great potential that can generate nutritional support for those who will benefit from this foodless consumed.
