Development of cookie added from beet flour: Educational proposal to increase vegetables consumption among children
DOI:
https://doi.org/10.21527/2176-7114.2023.47.13569Keywords:
Aproveitamento Integral dos Alimentos. Resíduos Alimentares. Composição NutricionalAbstract
The objective of the research was to evaluate the effect of adding beet flour (BF) in cookie on sensory acceptability of children. Also, determine the physical-chemical composition of the standard formulation and the one containing the highest BF content and with acceptance similar to the standard. For the study, five cookie formulations were created with different levels of BF: F1 (0%), F2 (3.5%), F3 (7%), F4 (10.5%) and F5 (14%). Seventy-nine children aged between 7 and 10 years old participated in the research. The addition of levels greater than 7% of BF reduced the sensory acceptability (p<0.05) of the cookie for all attributes and for global acceptance and purchase intent, in relation to the standard product. Formulation F3 was the one with the highest BF content and with acceptance similar to the standard, thus being chosen for comparison. Higher moisture, ash, protein and dietary fiber contents were observed for F3, while carbohydrate and calorie contents were more expressive in F1 (p<0.05). There was no significant difference (p>0.05) between the lipid contents of the products. It is concluded that a level of addition of up to 7% of BF in cookie is well accepted by children, obtaining sensory acceptance similar to the standard product. In addition, it improves the nutritional profile of the food, increasing the levels of minerals, protein and dietary fiber. In this way, BF can be considered a potential ingredient for addition to cookie and similar products, and can be offered to children.
References
Monteiro CA, Cannon G, Lawrence M, Costa Louza ML, Pereira MP. Ultra-processed food, diet quality, and health using the NOVA classification system. Food and Agriculture Organization of the Nations (FAO). Rome; 2019.
Branco RVC, Siqueira ACP, Carvalho DV, Oliveira EA, Oliveira LV, Lima DP. Os impactos da inserção feminina no mercado de trabalho sobre o perfil nutricional e os hábitos alimentares de escolares adolescentes. Res Soc Dev. Vargem Grande Paulista. 2021;10(7):1-13.
Longo-Silva G, Silveira JAC, Menezes RCE, Toloni MHA. Age at introduction of ultra-processed food among preschool children attendun day-care centers. J Pediatr. Rio de Janeiro. 2017;93(5):508-16.
Hyska J, Burazeri G, Menza V, Dupouy E. Assessing nutritional status and nutrition-related knowledge, attitudes and practices of Albanian schoolchildren to support school food and nutrition policies and programmes. Food Policy. Guildford. 2020;96(1):1-10.
Fonseca PCA, Ribeiro SAV, Andreoli SC, Carvalho CA, Pessoa MC, Novaes JF, Priore SE, Franceschini SCC. Association of exclusive breastfeeding duration with consumption of ultra-processed foods, fruit and vegetables in Brazilian children. Eur J Nutr. Darmstadt. 2018;58(1):2.887-2.894.
World Health Organization (WHO). Un marco para la promoción de frutas y verduras a nivel nacional. Genebra: WHO; 2005.
Helland SH, Bere E, Bjørnarå HB, Øverby NC. Food neophobia and its association with intake of fish and other selected foods in a Norwegian sample of toddlers: A cross-sectional study. Appetite. Londres. 2017;114(1):110-117.
Reilly S. Food Neophobia: Behavioral and biological influences. Duxford: Woodhead Publ; 2018.
Johnson SL, Davies PL, Gavin WJ, Bellows LL. Young children’s food neophobia characteristics and sensory behaviors are related to their food intake. J Nutr. Maryland, 2015;114(11):2.610-2.616.
Raggio L, Gámbaro A. Study of the reasons for the consumption of each type of vegetable within a population of school-aged children. BMC Public Health. Londres. 2018;18(1):1.163.
Lu G, Fellman JK, Edwards CG, Mattinson DS, Navazio J. Quantitative determination of geosmin in red beets (beta vulgaris l.) using headspace solid-phase microextraction. J Agric Food Chem. Washington. 2003;51(1):1.021-1.025.
Prohens J, Nuez F. Vegetables I: Asteraceae, Brassicaceae, Chenopodicaceae, and Cucurbitaceae. Nova York: Springer Sci. Rev; 2008.
Nuez Viñals F. La horticultura española. Madrid: Reus; 2001.
Tivelli SW, Factor TL, Teramoto JRS, Fabri EG, Moraes ARA, Trani PE, May A. Beterraba: do plantio à comercialização. Boletim Técnico, Institudo Agronômico (IAC). Campinas. 2011;210.
Shyamala BN, Jamuna P. Nutritional content and antioxidant properties of pulp waste from Daucus Carota and Beta Vulgaris. Malays J Nutr. Petaling Jaya. 2010;16(3):397-408.
United States Departamento of Agriculture (Usda). Beets, raw. 2019. [Acesso em: 20 jul. 2022]. Disponível em: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169145/nutrients
Panghal A, Virkar K, Kumar V, Dhull SB, Gat Y, Chhikara N. Development of probiotic beetroot drink. Curr Res Nutr Food Sci. Bhopal, 2017;5(3):257-262.
Kushwaha R, Kumar V, Vyas G, Kaur J. Optimization of different variable for eco-friendly extraction of betalains and phytochemicals from beetroot pomace. Waste and Biomass Valorization. Berlim, 2018;9(1):1.485-1.494.
Sardana RK, Chhikara N, Tanwar B, Panghal A. Diary impact on esophageal cancer in humana: a review. Food Funct. Cambridge, 2018;9(4):1.967-1.977.
Chhikara N, Kushwaha K, Sharma P, Gat Y, Panghal A. Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chem. Barking. 2018;272(1):192-200.
Clímaco GN, Sousa ML, Seccadio LL, Freitas AC. Análise físico-química e sensorial de biscoito produzido com farinha mista de batata (Solanum Tuberosum L.) e beterraba (Beta Vulgaris L.). Res Soc Dev. Vargem Grande Paulista. 2020;9(7):1-17.
Xu J, Zhang Y, Wang W, Li Y. Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends Food Sci Technol. Cambridge. 2020;103:200-213.
Oliveira JM, Macêdo LT, Silva HMFN, Polari ILB, Oliveira FLN, Azerêdo GA. Potencial funcional do iogurte de beterraba. Res Soc Dev. Vargem Grande Paulista. 2020;9(9):1-15.
Costa APD, Hermes V, Rios AO, Flôres SH. Minimally processed beetroot waste as an alternative source to obtain functional ingredients. AFST. Mysuru. 2017;54(7):2.050-2.058.
Crocetti A, Ogleari CH, Gomes G, Sare L, Campos FR, Balbi ME. Determinação da composição centesimal a partir de dois métodos de secagem para a produção da farinha de beterraba (Beta Vulgaris, L. – Familia Amaranthaceae). Visão Acadêmica. Curitiba. 2016;14(4):22-35.
Scorsatto M, Pimentel AC, Silva AJR, Sabally K, Rosa G, Oliveira GMM. Assessment of bioactive compounds, physicochemical composition, and in vitro antioxidant activity of eggplant flour. IJCS. Rio de Janeiro. 2017;30(6):235-242.
Dhawan D, Sharma S. Exploration of the nourishing, antioxidant and product development potential of beetroot (Beta Vulgaris) flour. IJHSR. Vadodara. 2019;9(6):280-84.
Kostyrka-Allchorne K, Hollaand A, Cooper NR, Ahamed W, Marrow RK, Simpson A. What helps children learn difficult tasks: A teacher's presence may be worth more than a screen. Trends Neurosci Educ. Ulm. 2019;17:1-15.
Decosta P, Møller P, Frøst MB, Olsen A. Changing children’s eating behaviour. A review of experimental research. Appetite. Londres. 2017;113(1):327-357.
Holley CE, Farrow C, Haycraft EA. Systematic review of methods for increasing vegetable consumption in early childhood. Curr Nutr Rep. New York. 2017;6:157-170.
Santos SL, Rose JCC. Investigating the impact of stimulus equivalence on children’s food choice and preference. Trends Psychol. Ribeirão Preto. 2018;26(1):1-14.
Statista. 2020. Brazil: per capita consumption of cookies 2017-2018. [Acesso em: 20 set. 2022]. Disponível em: https://www.statista.com/statistics/813890/annual-per-capita-consumption-cookies-brazil/#statisticContainer
Farias PKS, Pereira MG, Miranda LK, Maia AFB, Assis KBO, Palma ABO, Leite AS, Sales MSM, Araújo MF, Silva DM. Elaboração de diferentes cookies utilizando o reaproveitamento integral dos alimentos. Cad Cienc Agrar. Montes Claros. 2020;12(1):1-7.
Bonfietti NF. Desenvolvimento e análise sensorial de cookies de quinoa enriquecidos com pigmentos naturais. Rev Saúde UniToledo. Araçatuba. 2017;1:31-46.
Nakib DME, Ibrahim MM, Mahmoud NS, Rahman ENA, Ghaly AE. Incorporation of Spirulina (Athrospira platensis) in traditional egyptian cookies as a source of natural bioactive molecules and functional ingredients: Preparation and sensory evaluation of nutrition snack for school children. Europ J Nutr Food Saf. West Bengal. 2019;9(4):372-397.
Monteiro CA, Cannon G, Maubarac JC, Levy RB, Lauzada MLC, Jaime PC. The UN Decade of nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr. Wallingford. 2017;21:5-7.
Aboshora W, Yu J, Omar KA, Li Y, Hassanin HAM, Navicha WB, Zhang L. Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties. AFST. Mysuru. 2019;56:1328-36.
Santos RF. Aproveitamento de frutas nativas para elaboração de farinhas e incorporação em biscoitos tipo cookies. Londrina. Dissertação (Mestrado) – Universidade Tecnológica Federal do Paraná (UTFPR); 2018.
Dutcosky SD. Análise sensorial de alimentos. 5. ed. Curitiba: Champagnat; 2019.
Teixeira E, Meinert EM, Barbetta PA. Análise sensorial de alimentos. Florianópolis: Editora UFSC; 1987.
Association of Official Analytical Chemistry (AOAC). Official methods of analysis of AOAC international. 20. ed. Gaithersburg: AOAC; 2016.
Bligh E, Dyer WJ. Rapid method of total lipid extraction and purification. Can J Biochem Physiol. Ottawa. 1959;37(8):911-917.
Merrill AL, Watt BK. Energy value of foods: basis and derivation. Agriculture handbook, 74. Washington: United States Department of Agriculture; 1973.
Dietary Reference Intakes (DRI). Dietary Reference Intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Washington: The National Academies Press; 2005.
Lopes SB, Ferreira NA, Carvalho PGB, Mattos LM, Moretti CL, Maldonade IR. Aproveitamento do resíduo gerado na produção de mini beterrabas para a produção de farinha. Brasília: Embrapa. 2011;1-5.
Ingle MP, Thorat SS, Nimbalkar CA, Nawkar RR. Nutritional evaluation of cookies enriched with beetroot (Beta vulgaris L.) powder. Int J Curr Microbiol Appl Sci. Raipur, 2017;6(3):1.888-1.896.
Tyler LD, Acree TE, Smith NL. Sensory evaluation of geosmin in juice made from cooked beets. J Food Sci. Chicago. 1979;44:79-81.
Teixeira F, Santos MMR, Candido CJ, Santos EF, Novello, D. Cookies adicionados de farinha da casca de beterraba. UninCor. Três Corações. 2017;15:472-488.
Sahni P, Shere DM. Comparative evaluation of physico-chemical and functional properties of apple, carrot and beetroot pomace powders. Int J Food Ferment Technol. Imphal. 2017;7(2):317-323.
Aulia F, Sunarharum WB. Beetroot (Beta vulgaris L. var. rubra L.) flour proportion and oven temperature affect the physicochemical characteristics of beetroot cookies. IOP Conf Ser: Earth Environ Sci. Bristol. 2020;475.
Brasil. Resolução RDC nº 263, de 22 de setembro de 2005. Aprova o “Regulamento técnico produtos de cereais, amidos, farinhas e farelo” constante do anexo desta Resolução. Órgão emissor: Anvisa – Agência Nacional de Vigilância Sanitária. Acesso em: 8 jul. 2022. Disponível em: https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/rdc0263_22_09_2005.html
Soares JM, Teixeira F, Oliveira ML, Amaral LA, Almeida TSF, Souza AHO, Hokama LM, Menegassi B, Santos EF, Novello D. Eggplant flour addition in cookie: nutritional enrichment alternative for children. Foods. Basel. 2022;11:1.667.
United States Departamento of Agriculture (Usda). Wheat flour, white, all-purpose, unenriched; 2019. [Acesso em: 5 jun. 2022]. Disponível em: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169761/nutrients
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Revista Contexto & Saúde
This work is licensed under a Creative Commons Attribution 4.0 International License.
Autores que publicam na Revista Contexto & Saúde concordam com os seguintes termos:
a) A submissão de trabalho(s) científico(s) original(is) pelos autores, na qualidade de titulares do direito de autor do(s) texto(s) enviado(s) ao periódico, nos termos da Lei 9.610/98, implica na cessão de direitos autorais de publicação na Revista Contexto e Saúde do(s) artigo(s) aceitos para publicação à Universidade Regional do Noroeste do Estado do Rio Grande do Sul, autorizando-se, ainda, que o(s) trabalho(s) científico(s) aprovado(s) seja(m) divulgado(s) gratuitamente, sem qualquer tipo de ressarcimento a título de direitos autorais, por meio do site da revista e suas bases de dados de indexação e repositórios, para fins de leitura, impressão e/ou download do arquivo do texto, a partir da data de aceitação para fins de publicação. Isto significa que, ao procederem a submissão do(s) artigo(s) à Revista Contexto e Saúde e, por conseguinte, a cessão gratuita dos direitos autorais relacionados ao trabalho científico enviado, os autores têm plena ciência de que não serão remunerados pela publicação do(s) artigo(s) no periódico.
b). Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista.
c). Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.
d). Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado (Veja O Efeito do Acesso Livre).
