Acceptance of cupcakes with butter cabbage stalks and stalks of spinach for the school municipality of Prudentópolis-PR

• Autor(a) principal: Augusto, Gabriella
• Data de Publicação: 2018
• Outros Autores: Zanlourensi, Clorine Borba, Chiconatto, Patrí­cia, Schmitt, Vania
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/642
• topic: School meals; Sensory analysis; Full use of food; Food technology; Comidas del colegio; Análisis sensorial; Uso completo de los alimentos; Tecnologia de los alimentos; Pasti scolastici; Analisi sensoriale; Pieno uso del cibo; Tecnologia alimentare; Alimentação escolar; Análise sensorial; Aproveitamento integral dos alimentos; Tecnologia de alimentos; Alimentação escolar; Análise sensorial; Aproveitamento integral dos alimentos; Tecnologia de alimentos

The study aimed to evaluate sensorially acceptance of cupcakes made with wheat flour replacement for cabbage stalks flour butter and spinach. The research included the participation of 102 children of two public schools in Prudentópolis - Paraná, aged 6 to 8 years. Two preparations were developed, a traditional recipe chocolate cupcake and other modified flours cabbage stalks and stems from spinach. To assess the acceptance of hedonic scale was used facial products that had the following options: I hated it, I didn't like it, indifferent, liked, loved it. The results indicated that there was no difference between the medium according to Student's T-test (p=0,000), featuring the traditional cupcake sample presented greater acceptance among pre-school children. The production of modified cupcake is justified by the properties found in bark, stems and seeds of fruits and vegetables. These beneficial contributions included in the modified flours can prevent diseases such as diabetes mellitus, cardiovascular disease, obesity and gastrointestinal disease.