Making cookies with buriti oil (Mauritia flexuosa L.): an alternative source of dietary vitamin A in school meals

• Autor(a) principal: de Souza AQUINO, Jailane
• Data de Publicação: 2023
• Outros Autores: Nepomuceno de Pontes PESSOA, Débora Catarine, Vasconcelos de OLIVEIRA, Carlos Eduardo, Oliveira CAVALHEIRO, José Marcelino, Montenegro STAMFORD, Tânia Lúcia
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9314
• topic: Cookies; Food consumption; Students; Vitamin A; Biscoito; Consumo alimentar; Escolares; Vitamina A

ObjectiveThe objective of this study was to make cookies with buriti oil for school meals and analyze their acceptance and nutritional content. The study also assessed schoolchildren’s dietary vitamin A intake. MethodsA control batch was made using 15% soybean oil and two batches were made using 7.5% and 15% buriti oil, respectively. The following were then assessed: centesimal composition, vitamin A content and acceptance by 201 children. Consumption of vitamin A by these children was also investigated using a semiquantitative questionnaire listing 28 good dietary sources of vitamin A. ResultsThe cookie containing 15% buriti oil was well accepted and presented higher protein, mineral and vitamin A contents, so it may be considered a source of vitamin A. Consumption of foods with low vitamin A content was high and intake frequency of fruits from the Brazilian northeast was low. ConclusionCookies containing buriti oil may be an alternative source of dietary vitamin A in school meals. However, the consumption of fruits and vegetables with this vitamin should also be encouraged since schoolchildren consume a small variety of dietary sources of vitamin A, which increases their long-term susceptibility to vitamin A deficiency.