Revista Ciência em Extensão (Dec 2016)
ACTION EXTENSION "HEALTHY EATING IN CHILDHOOD": ELABORATION AND ANALYSIS OF PRODUCTS PREBIOTIC ADDITION
Abstract
In this extension action aimed to improve child nutrition by adding in a prebiotic food to produce high consumption for this public. Thus, It was verified sensory acceptability ketchup formulations plus inulin among children of school age and determined the physic-chemical composition of the standard sample and that containing the largest inulin content and sensory acceptance like standard. Five formulations ketchups were prepared as follows: a standard (0%) and the others added 7.50% (F2), 15% (F3), 22.50% (F4) and 30% (F5) inulin. Participated in the sensorial analysis 44 untrained panelists of both genders, aged between 7 and 12 years. The results of sensory analysis showed no significant difference between formulations for the evaluated attributes: appearance, aroma, taste, texture and color as well as global acceptance and purchase intent. The addition of 30% inulin increased the moisture, carbohydrates, calories and fiber content. The preparation of the product had revealed that a level of up to 30% addition of inulin in ketchup was well accepted by children tasters, resulting in sensory acceptance similar to the standard product with good marketing expectations.
