Biscoito salgado adicionado de Surimi e tomate em pó: aceitabilidade na alimentação escolar

Abstract

In the school daily feeding there is a certain resistance student in the consumption of some food groups such as fruits, vegetables and fish. Among the alternatives in the search to reverse this situation is the performance of food and nutritional education activities, which can come together with the development or optimization of enriched products with fish protein and nutrients fruits and /or vegetables. This work aimed to develop salty crackers added with fish surimi and tomato powder and to verify their acceptability in school feeding. Using the Central Rotational Composite Design (CRCD). 11 formulations of biscuits were tested, with different percentages of dehydrated Nile Tilapia (Oreochromis niloticus) and tomato powder, which were physically characterized (weighing before and after cooking, thickness, diameter, specific volume, density and expansion rate).The results of the physical analyzes were submitted to the response surface to select two formulations that presented the best results. Two formulations were selected (F1 = 10% surimi and 15% powdered tomato, F2 = 13% surimi and 13% tomato powder) together with a control formulation (FC) were evaluated for centesimal composition (moisture, protein, lipids, ash and carbohydrates); microbiological analysis (coliforms at 45 ºC); sensorial analysis ( by means of a content hedonic scale of 5 points with students from public elementary schools of Quixeramobim-CE); physical-chemical stability (moisture, pH, titratable acidity, water activity, TBARS and colorimetry), nutritional labeling and amino acid profile. This work was approved by the Research Ethics Committee of the Federal University of Ceará. The results were submitted to normality and variance analysis, Tukey test, multiple regression and response surface. The F2 formulation presented the best result for the protein content per biscuit portion, with 6.7 g / serving, but also presented higher results for total fat, saturated fats and sodium (3.0 g, 0.90 g and 397 mg) per serving. There was an increase in amino acid profile, especially in the essential amino acids, with emphasis on the lysine, threonine and methionine content. All formulations had < 3 coliform counts at 45 °C / g and the F1 and F2 formulations sensory analysis varied between 3 and 4 (indifferent and liked). In addition, three formulations (FC, F1 and F2) showed few oscillations in the parameters evaluated during storage. Thus, it is possible to infer that the selected formulations presented protein enrichment, when compared to the control formulation, and stability during the 60 storage days. Considering that there was no significant difference between the formulations F1 and F2 in relation to sensory analysis results, the formulation F2 (13% surimi and 13% tomato powder) could be considered as the most advantageous, because its increased nutritional gain. However, is necessary to develop studies aimed at optimizing the biscuits sensorial characteristics.