The aim of the study was to evaluate the sensorial acceptability of cookie added from different levels of chayote pell flour (CPF). Also, determine the physico-chemical composition of the standard formulation and the one containing the highest CPF content with acceptance similar to the standard. Five cookie formulations were prepared: F1 (0% CPF) and the others added 6% (F2), 12% (F3), 18% (F4) and 24% (F5) of CPF. Participated in the sensory evaluation 61 untrained judges from 7 to 10 years old. Higher scores for appearance (p<0.05) were found for samples F1 and F2, when compared to F5. The attributes of aroma, taste, texture, color and overall acceptance and purchase intent had higher acceptability for F1 compared to formulation F5. There was no significant difference (p>0.05) for the other samples. Formulation F4 was one with sensory acceptance similar to standard in sensory evaluation. Higher moisture, ash, protein and dietary fiber contents were observed in F4 and higher lipid, carbohydrate and calorie contents were observed in F1. It is concluded that a level of addition of up to 18% of CPF in cookie improves the nutritional profile of the product. In addition, it has acceptability similar to the standard product, with good commercialization expectations.

No abstract

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Background: Colorectal cancer is a highly prevalent disease, requiring effective strategies for prevention and treatment. The present research aimed to formulate a natural fiber-rich food product (NFRFP) and to evaluate its safety, toxicogenetics, and effects on aberrant crypt foci induced by 1,2-dimethyl-hydrazine in a preclinical model. Methods: A total of 78 male Wistar rats were distributed in six experimental groups: negative control, positive control (1,2-Dimethylhydrazine—40 mg/Kg), and four groups fed with 10% NFRFP: NFRFP, pre-treatment protocol, simultaneous treatment, and post-treatment protocol. Results: The NFRFP was shown to be a good source of fibers and did not change biometric, biochemical, hematological, and inflammatory parameters, and did not induce signs of toxicity and genotoxicity/carcinogenicity. NFRFP exhibited a chemopreventive effect, in all protocols, with damage reduction (% DR) of 75% in the comet test. NFRFP reduced the incidence of aberrant crypt outbreaks by 49.36% in the post-treatment protocol. Conclusions: The results suggest the applicability of NFRFP in the human diet due to potential production at an industrial scale and easy technological application in different products, since it could be incorporated in food without altering or causing small changes in final product sensory characteristics.

The aim of this research was to evaluate the effect of pineapple peel (PP) addition on pineapple jam physicochemical and sensory characteristics. Five pineapple jam formulations were prepared: standard F1 (0% PP) and the others added 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of PP. The results of sensory analysis indicated the feasibility of adding PP in pineapple jam, especially up to a level of 5%. The addition of PP increased soluble solids, titratable acidity, sugars, moisture, dietary fiber, phenolic compounds and antioxidant capacity. Also, it increased the values for a* and decreased for L* and b*. The use of up to 5% PP in jam should be encouraged as it can improve physicochemical characteristics and maintain sensory acceptability of the product. It also reduces negative effects of organic waste disposal on the environment.

O objetivo do estudo foi avaliar a aceitabilidade sensorial de barra de cereais adicionada de diferentes níveis de Farinha de Resíduos de Rabanete (FRR). Também, determinar a composição físico-química da formulação padrão e daquela contendo maior teor de FRR com aceitação semelhante ao padrão. Foram elaboradas 5 formulações de barra de cereais: F1 (0% de FRR) e as demais adicionadas de 2,5% (F2), 5% (F3), 7,5% (F4) e 10% (F5) de FRR. Participaram da avaliação sensorial 68 julgadores não treinados de 7 a 10 anos. Maiores notas (p<0,05) foram verificadas para as amostras F1, F2 e F3 em todos os atributos e para a aceitação global e intenção de compra, já F4 e F5 foram as menos aceitas. F3 foi a amostra com maior teor de FRR e aceitação sensorial similar ao padrão em todas as avaliações. Maiores teores de umidade, cinzas, proteína, lipídio e fibras e menores de carboidrato e calorias foram verificados em F3 (p<0,05). Conclui-se que um nível de adição de até 5% de FRR em barra de cereais melhora o perfil nutricional do produto. Além disso, apresenta aceitabilidade semelhante ao produto padrão, com boas expectativas de comercialização.

O objetivo da pesquisa foi avaliar a aceitabilidade sensorial de pizza adicionada de diferentes teores de Farinha de Berinjela (FB). Foram desenvolvidas 5 formulações de pizza: F1 (0%, padrão), F2 (2,6%), F3 (5,2%), F4 (7,8%) e F5 (10,4%) de FB. Participaram da avaliação sensorial 62 avaliadores de 7 a 10 anos. A adição de níveis superiores a 5,2% de FB reduziu a aceitabilidade sensorial da pizza para os parâmetros de aparência, sabor, textura, cor, aceitação global e intenção de compra em relação ao produto padrão. A formulação F3 foi aquela com maior teor de FB e com aceitação similar a padrão para todos os parâmetros, com exceção do aroma que foi similar para todas as formulações (p>0,05). Teores mais elevados de cinzas, proteína, carboidrato, energia e fibra alimentar, e menores de lipídio e umidade foram verificados em F3. Conclui-se que um nível de adição de até 5,2% de FB em pizza é bem aceito por crianças em idade escolar. Assim, a farinha de berinjela pode ser adicionada em pizza e produtos similares, podendo ser oferecida ao público infantil com altas expectativas de comercialização.