RESUMEN
This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.
RESUMEN
O objetivo deste estudo foi de verificar a aceitabilidade sensorial de patês de frango elaborados com diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamatomonossódico (GM) e avaliar a composição físico-química do produto. Na Etapa 1, avaliaram-secinco formulações de patê, com adição de NaCl e KCl (de 0 a 1 %). Na Etapa 2, foram avaliadas as mesmas formulações com adição de GM (0,2 %). Na Etapa 1, não houve diferença significativa para os atributos aparência, aroma, textura e cor. Contudo, para as características sabor, aceitação global e intenção de compra a amostra contendo KCl (1 %) recebeu menores notas do que aquela sem adição de KCl. Na Etapa 2, os produtos apresentaram aumento na aceitabilidade após adição de GM. Foi possível reduzir 75 % de sódio nos patês de frango(NaCl - 0,25 % e KCl - 0,75 %), e obter amostra com aceitação sensorial semelhante ao produto padrão e maior possibilidade de adição de KCl, principalmente em conjunto com o GM.
This study aimed at assessing the sensory acceptability of chicken pate made with different concentrations of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG), and the physical-chemical features of the product were evaluated. In the Step 1, five pate formulations with addition of NaCl and KCl (0 to 1 %) were assessed. The Step 2 analyzed these same formulations but containing MG (0.2 %). In Step 1, no significant difference was found for the attributes appearance, aroma, texture and color. As for taste, overall acceptance and purchase intent characteristics, the sample containing KCl (1 %) received lower scores than that KCl-free formulation. In Step 2, the formulated products showed an increase in the acceptability after adding MG. It was feasible to reduce 75 % of sodium in the chicken pates (NaCl - 0.25 % and KCl - 0.75 %), and to get a sample with the sensory acceptance similar to the standard product, and being achievable to add KCl, specially in conjunction with MG.