Implementation of a flour produced from kale (Brassica oleracea) in savory foods for dietary fiber supplementation

• Autor(a) principal: Silva, Geovane Aparecido Ramos da
• Data de Publicação: 2022
• Outros Autores: Cruz, Victor Hugo Maldonado da, Santos, Patrícia Daniele Silva dos, Souza, Patrícia Magalhães de, Zidiotti, Guilherme Roque, Pereira, Arthur Marroni, Zomer, Ana Paula Lourenção, Alves, Eloize Silva, Ferreira, Cintia Stefhany Ripke, Borges, Nathalia Elias, Alves , Jéssica de Souza, Frigo, Giovana, Santos Junior, Oscar de Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/34191
• topic: Physicochemical analysis; Sensory analysis; Vegetables; Food fibers.; Análises físico-químicas; Análise sensorial; Hortaliças; Fibras alimentares.; Análisis fisicoquímico; Análisis sensorial; Verduras; Fibras alimentarias.

For a healthy diet, it is necessary to break some food taboos and enrich the menu in a cheap and viable way. However, this information is very little available to the low-income population. Kale is an easily accessible and low-cost vegetable that contains several vitamins, minerals and dietary fiber, which help in the functioning of the intestine, fight diabetes and lower cholesterol. Thus, the objective of the present work was the use of this vegetable in salt pie to supplement dietary fiber. For this, 4 pies were produced with different concentrations of cabbage flour: (1) traditional, (2) with 0.24 g/100g, (3) with 0.36 g/100g and (4) with 0.48 g /100g, these proportions being sufficient to change the fiber content of the pies. Sensory analysis was performed by 100 untrained judges, who evaluated acceptance (aroma, texture, flavor, appearance and general impression) using a 9-point hedonic scale (1=dislike very much, 9=like very much) and purchase intention on a 5-point scale (1=certainly would not buy, 5=certainly would buy). There was no effect of adding kale on the appearance, texture and overall impression (p > 0.05) of the pies, regardless of concentration. The addition of 0.48 g/100g of cabbage allowed an improvement in the aroma of the products (p ≤ 0.05). Finally, the addition of kale improved the flavor of the pies (p ≤ 0.05), regardless of the concentration. Regarding the fiber content obtained by proximate analysis, the traditional pie presented 3.15%, while pie 4, with the highest concentration of kale, presented 5.39%. In this way, a small addition of kale to a salty food is already responsible for the increase in dietary fiber content. It is concluded, then, that the addition of cabbage improved the acceptance of pies by consumers, being a viable option for application in savory pies.