Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Trabalho de conclusão de curso |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFAM |
Texto Completo: | http://riu.ufam.edu.br/handle/prefix/5808 |
Resumo: | The offer of complementary feeding is oriented from the sixth month of life of the child since from this age, breast milk is no longer sufficient to supply all the nutritional needs of the baby. The introduction of food occurs through a food transition process, where the supply of the first foods has its consistency modified. Currently, the food industry makes available in the market salty and fruits baby foods according to the age group of the child, however, fruit baby food is usually made with general fruits, not being found regional fruits in their formulations. The Amazon region has in its flora diversity of fruits, such as cupuaçu (Theobroma grandiflorum), a fruit native to the region and used in the elaboration of products such as jams, compote, ice cream, and liqueurs, besides presenting a high nutritional value such as vitamins, minerals and the presence of phenolic compounds. Thus, the objective of this work was to develop a fruit baby food formulation using cupuaçu, and for better consistency of the product, the sweet potatoes were used, for children in the feeding introduction phase. The work was composed of the formulation of fruit baby food; followed by physical-chemical and centesimal composition analysis, microbiological analysis, and acceptance analysis with children aged six to eight months. The physical-chemical results were 3.67 and 17.08% for pH and acidity, respectively. In the centesimal analysis, the values were 86.89 g of moisture, 0.45 g of ash, 1.77 g of lipids, 0.06 g of proteins, and 10.85 g of total carbohydrates giving an energy estimate of 59.64 kcal/100 g. There was no contamination of total/thermotolerant coliforms and Salmonella sp. during the product manufacturing process. The analysis of acceptance of fruit baby food presented the acceptance of 84%. Thus, the formulated fruit baby food proved to be a product within the microbiological standards, with good acceptance, showing to be a product with commercial potential using regional raw material. |
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Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas)Development and analysis of acceptance of baby foods cupuaçu (Theobroma grandiflorum) and sweet potato (Ipomoea batatas)CriançaCupuaçuBatata-docePapinha de frutaProdutoPotencial alimentícioRegionalizaçãoCIÊNCIAS DA SAÚDE: NUTRIÇÃOCupuaçuBatata-doceAlimentação infantilCrianças - NutriçãoProduto alimentício infantilThe offer of complementary feeding is oriented from the sixth month of life of the child since from this age, breast milk is no longer sufficient to supply all the nutritional needs of the baby. The introduction of food occurs through a food transition process, where the supply of the first foods has its consistency modified. Currently, the food industry makes available in the market salty and fruits baby foods according to the age group of the child, however, fruit baby food is usually made with general fruits, not being found regional fruits in their formulations. The Amazon region has in its flora diversity of fruits, such as cupuaçu (Theobroma grandiflorum), a fruit native to the region and used in the elaboration of products such as jams, compote, ice cream, and liqueurs, besides presenting a high nutritional value such as vitamins, minerals and the presence of phenolic compounds. Thus, the objective of this work was to develop a fruit baby food formulation using cupuaçu, and for better consistency of the product, the sweet potatoes were used, for children in the feeding introduction phase. The work was composed of the formulation of fruit baby food; followed by physical-chemical and centesimal composition analysis, microbiological analysis, and acceptance analysis with children aged six to eight months. The physical-chemical results were 3.67 and 17.08% for pH and acidity, respectively. In the centesimal analysis, the values were 86.89 g of moisture, 0.45 g of ash, 1.77 g of lipids, 0.06 g of proteins, and 10.85 g of total carbohydrates giving an energy estimate of 59.64 kcal/100 g. There was no contamination of total/thermotolerant coliforms and Salmonella sp. during the product manufacturing process. The analysis of acceptance of fruit baby food presented the acceptance of 84%. Thus, the formulated fruit baby food proved to be a product within the microbiological standards, with good acceptance, showing to be a product with commercial potential using regional raw material.A oferta da alimentação complementar é orientada a partir do sexto mês de vida da criança, uma vez que a partir desta idade, o leite materno não é mais suficiente para suprir todas as necessidades do bebê. A introdução dos alimentos ocorre através de uma transição alimentar, onde a oferta dos primeiros alimentos tem sua consistência modificada. Atualmente a indústria alimentícia disponibiliza no mercado papinhas infantis salgadas e de frutas conforme a faixa etária da criança, entretanto, as papinhas de frutas normalmente são feitas com frutas em gerais, não sendo encontradas frutas regionais nas suas formulações. A região amazônica tem diversidade de frutas, como o cupuaçu (Theobroma grandiflorum), uma fruta nativa da região e utilizada na elaboração de produtos como geleias, compotas, sorvetes e licores, além de apresentar um alto valor nutricional como vitaminas, minerais e presença de compostos fenólicos. Assim, o objetivo desse trabalho foi desenvolver uma formulação de papinha de fruta utilizando o cupuaçu, e para uma consistência melhor do produto foi utilizada a batata-doce para crianças na fase de introdução alimentar. O trabalho foi composto pela formulação da papinha de fruta; seguido pela análise físico-química e de composição centesimal, análises microbiológicas e análise de aceitação com crianças de seis a oito meses. Os resultados físico-químicos foram 3,67 e 17,08% para pH e acidez respectivamente. Na análise centesimal os valores foram de 86,89 g de umidade, 0,45 g de cinzas, 1,77 g de lipídios, 0,06 g de proteínas, e 10,85 g de carboidratos totais dando uma estimativa de energia de 59,64 kcal/100 g. Não houve contaminação de coliformes totais/termotolerantes e de Salmonella sp. durante o processo de confecção do produto. A análise de aceitação da papinha de fruta obteve aceitação de 84% (n=50 crianças). Desta forma, a papinha de fruta formulada demonstrou ser um produto dentro dos padrões microbiológicos, com boa aceitação, demonstrando ser um produto com potencial comercial utilizando matéria-prima regional.2NãoBrasilISB - Instituto de Saúde e Biotecnologia (Coari)Coari - AMNutrição - Bacharelado - CoariFanaro, Gustavo Bernardeshttp://lattes.cnpq.br/1073979587601548Rebelo, Kemilla Sarmentohttp://lattes.cnpq.br/7837867523183369Conceição, Naiane Silva dahttp://lattes.cnpq.br/3215325218147981Vieira, Regina Coeli da Silvahttp://lattes.cnpq.br/5340174687450301http://orcid.org/0000-0003-4278-3472http://orcid.org/0000-0003-4278-3472https://orcid.org/0000-0002-5824-2577https://orcid.org/0000-0002-5824-2577https://orcid.org/0000-0002-5804-5960Braga, Iamilys de Souza2020-11-30T21:36:25Z2020-12-012020-11-30T21:36:25Z2020-11-23info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesishttp://riu.ufam.edu.br/handle/prefix/5808porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFAMinstname:Universidade Federal do Amazonas (UFAM)instacron:UFAM2021-12-01T04:56:12Zoai:localhost:prefix/5808Repositório InstitucionalPUBhttp://riu.ufam.edu.br/oai/requestopendoar:2021-12-01T04:56:12Repositório Institucional da UFAM - Universidade Federal do Amazonas (UFAM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) Development and analysis of acceptance of baby foods cupuaçu (Theobroma grandiflorum) and sweet potato (Ipomoea batatas) |
title |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) |
spellingShingle |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) Braga, Iamilys de Souza Criança Cupuaçu Batata-doce Papinha de fruta Produto Potencial alimentício Regionalização CIÊNCIAS DA SAÚDE: NUTRIÇÃO Cupuaçu Batata-doce Alimentação infantil Crianças - Nutrição Produto alimentício infantil |
title_short |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) |
title_full |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) |
title_fullStr |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) |
title_full_unstemmed |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) |
title_sort |
Desenvolvimento de papinha infantil com cupuaçu (Theobroma grandiflorum) e batata doce (Ipomoea batatas) |
author |
Braga, Iamilys de Souza |
author_facet |
Braga, Iamilys de Souza |
author_role |
author |
dc.contributor.none.fl_str_mv |
Fanaro, Gustavo Bernardes http://lattes.cnpq.br/1073979587601548 Rebelo, Kemilla Sarmento http://lattes.cnpq.br/7837867523183369 Conceição, Naiane Silva da http://lattes.cnpq.br/3215325218147981 Vieira, Regina Coeli da Silva http://lattes.cnpq.br/5340174687450301 http://orcid.org/0000-0003-4278-3472 http://orcid.org/0000-0003-4278-3472 https://orcid.org/0000-0002-5824-2577 https://orcid.org/0000-0002-5824-2577 https://orcid.org/0000-0002-5804-5960 |
dc.contributor.author.fl_str_mv |
Braga, Iamilys de Souza |
dc.subject.por.fl_str_mv |
Criança Cupuaçu Batata-doce Papinha de fruta Produto Potencial alimentício Regionalização CIÊNCIAS DA SAÚDE: NUTRIÇÃO Cupuaçu Batata-doce Alimentação infantil Crianças - Nutrição Produto alimentício infantil |
topic |
Criança Cupuaçu Batata-doce Papinha de fruta Produto Potencial alimentício Regionalização CIÊNCIAS DA SAÚDE: NUTRIÇÃO Cupuaçu Batata-doce Alimentação infantil Crianças - Nutrição Produto alimentício infantil |
description |
The offer of complementary feeding is oriented from the sixth month of life of the child since from this age, breast milk is no longer sufficient to supply all the nutritional needs of the baby. The introduction of food occurs through a food transition process, where the supply of the first foods has its consistency modified. Currently, the food industry makes available in the market salty and fruits baby foods according to the age group of the child, however, fruit baby food is usually made with general fruits, not being found regional fruits in their formulations. The Amazon region has in its flora diversity of fruits, such as cupuaçu (Theobroma grandiflorum), a fruit native to the region and used in the elaboration of products such as jams, compote, ice cream, and liqueurs, besides presenting a high nutritional value such as vitamins, minerals and the presence of phenolic compounds. Thus, the objective of this work was to develop a fruit baby food formulation using cupuaçu, and for better consistency of the product, the sweet potatoes were used, for children in the feeding introduction phase. The work was composed of the formulation of fruit baby food; followed by physical-chemical and centesimal composition analysis, microbiological analysis, and acceptance analysis with children aged six to eight months. The physical-chemical results were 3.67 and 17.08% for pH and acidity, respectively. In the centesimal analysis, the values were 86.89 g of moisture, 0.45 g of ash, 1.77 g of lipids, 0.06 g of proteins, and 10.85 g of total carbohydrates giving an energy estimate of 59.64 kcal/100 g. There was no contamination of total/thermotolerant coliforms and Salmonella sp. during the product manufacturing process. The analysis of acceptance of fruit baby food presented the acceptance of 84%. Thus, the formulated fruit baby food proved to be a product within the microbiological standards, with good acceptance, showing to be a product with commercial potential using regional raw material. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-30T21:36:25Z 2020-12-01 2020-11-30T21:36:25Z 2020-11-23 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
format |
bachelorThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://riu.ufam.edu.br/handle/prefix/5808 |
url |
http://riu.ufam.edu.br/handle/prefix/5808 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Brasil ISB - Instituto de Saúde e Biotecnologia (Coari) Coari - AM Nutrição - Bacharelado - Coari |
publisher.none.fl_str_mv |
Brasil ISB - Instituto de Saúde e Biotecnologia (Coari) Coari - AM Nutrição - Bacharelado - Coari |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFAM instname:Universidade Federal do Amazonas (UFAM) instacron:UFAM |
instname_str |
Universidade Federal do Amazonas (UFAM) |
instacron_str |
UFAM |
institution |
UFAM |
reponame_str |
Repositório Institucional da UFAM |
collection |
Repositório Institucional da UFAM |
repository.name.fl_str_mv |
Repositório Institucional da UFAM - Universidade Federal do Amazonas (UFAM) |
repository.mail.fl_str_mv |
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1798061054520983552 |