Elaboração de lanches funcionais para uma alimentação saudável

Abstract

In the context of globalization, it is possible to observe different scenarios with regard to food. If on the one hand we have everyday meals being placed in the background due to an increasingly accelerated routine (which has been shown to have negative impacts on individual health and well-being) on the other hand, there is also a growing search for food healthy as a sign of increasing health concern. Over the years there have been significant changes and evolution of consumer habits, gastronomy and technology. Within this reality functional foods are occupying more and more space in everyday life and in gastronomic practices. Given the above this study aimed to develop recipes for snacks with claims of functional properties and demonstrate their benefits for healthy eating. Based on a bibliographic survey about the functionality of the ingredients involved, six recipes were developed, pumpkin bread; cheese bread with sweet potatoes; whole oat cookie; chocolate cupcake with cashews; iced cappuccino and acerola smoothie; for which technical data sheets were prepared and standardized. In addition to preparing recipes with a focus on functionality, regional and cultural aspects of Brazilian cuisine were considered. It is also noteworthy that the recipes developed can impact the health of individuals, since they were prepared with fresh or minimally processed ingredients and consequently reduce the risks of developing chronic diseases, in addition to providing a pleasant sensory experience. The nutrients present in each of the recipes are important for daily consumption and alert us to the importance that, even in the midst of such a busy routine, we do not leave food in the background.