Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP
The objective of this work was to evaluate the acceptance of functional food preparations developed for school-age children, confirming the possibility to insert them in school menus and contribute to the "Programa Nacional de Alimentação Escolar" (PNAE). The preparations were elaborated i...
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| Format: | Online |
| Language: | Portuguese |
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Universidade Estadual de Campinas
2019
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| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1852 |
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| author | Fabiano, Giovanna Moraes, Adriane de Bueno, Rosana Bezerra, Rosângela Cunha, Diogo da |
| author_facet | Fabiano, Giovanna Moraes, Adriane de Bueno, Rosana Bezerra, Rosângela Cunha, Diogo da |
| author_sort | Fabiano, Giovanna |
| collection | Portal de Eventos Científicos da UNICAMP |
| container_reference | Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 27 (2019): Congresso de Iniciação Científica UNICAMP; 1-1 |
| description | The objective of this work was to evaluate the acceptance of functional food preparations developed for school-age children, confirming the possibility to insert them in school menus and contribute to the "Programa Nacional de Alimentação Escolar" (PNAE). The preparations were elaborated in the "Departamento de Alimentação Escolar da CEASA/CAMPINAS", being: orange cake with green banana biomass, avocado cream with cacao, gelatin with whole grape juice and fruit salad with yacon potato. The centesimal compositon was determinated and functional activity was evaluated analysing the prebiotic capacity, total phenolic compounds and antioxidant activity. In the sensorial analysis, it was observed that two functional preparations were accepted. As a conclusion, food and nutrition education combined with the introduction of functional preparations is indispensable to encourage the creation of healthy eating habits. |
| first_indexed | 2025-10-08T13:55:32Z |
| format | Online |
| id | ojs-article-1852 |
| institution | Universidade Estadual de Campinas |
| issn | 2596-1969 |
| language | por |
| last_indexed | 2025-10-08T13:55:32Z |
| publishDate | 2019 |
| publisher | Universidade Estadual de Campinas |
| record_format | ojs |
| spelling | ojs-article-18522025-09-26T14:39:16Z Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP Fabiano, Giovanna Moraes, Adriane de Bueno, Rosana Bezerra, Rosângela Cunha, Diogo da School feeding Functional foods Sensorial analysis The objective of this work was to evaluate the acceptance of functional food preparations developed for school-age children, confirming the possibility to insert them in school menus and contribute to the "Programa Nacional de Alimentação Escolar" (PNAE). The preparations were elaborated in the "Departamento de Alimentação Escolar da CEASA/CAMPINAS", being: orange cake with green banana biomass, avocado cream with cacao, gelatin with whole grape juice and fruit salad with yacon potato. The centesimal compositon was determinated and functional activity was evaluated analysing the prebiotic capacity, total phenolic compounds and antioxidant activity. In the sensorial analysis, it was observed that two functional preparations were accepted. As a conclusion, food and nutrition education combined with the introduction of functional preparations is indispensable to encourage the creation of healthy eating habits. Universidade Estadual de Campinas 2019-11-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1852 10.20396/revpibic2720191852 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 27 (2019): Congresso de Iniciação Científica UNICAMP; 1-1 2596-1969 por https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1852/1914 Copyright (c) 2019 Revista dos Trabalhos de Iniciação Científica da UNICAMP http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | Fabiano, Giovanna Moraes, Adriane de Bueno, Rosana Bezerra, Rosângela Cunha, Diogo da School feeding Functional foods Sensorial analysis Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP |
| title | Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP |
| title_full | Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP |
| title_fullStr | Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP |
| title_full_unstemmed | Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP |
| title_short | Sensorial analysis of functional preparations developed for 9 to 15 years old students from Campinas/SP |
| title_sort | sensorial analysis of functional preparations developed for 9 to 15 years old students from campinas/sp |
| topic | School feeding Functional foods Sensorial analysis |
| url | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1852 |
| work_keys_str_mv | AT fabianogiovanna sensorialanalysisoffunctionalpreparationsdevelopedfor9to15yearsoldstudentsfromcampinassp AT moraesadrianede sensorialanalysisoffunctionalpreparationsdevelopedfor9to15yearsoldstudentsfromcampinassp AT buenorosana sensorialanalysisoffunctionalpreparationsdevelopedfor9to15yearsoldstudentsfromcampinassp AT bezerrarosangela sensorialanalysisoffunctionalpreparationsdevelopedfor9to15yearsoldstudentsfromcampinassp AT cunhadiogoda sensorialanalysisoffunctionalpreparationsdevelopedfor9to15yearsoldstudentsfromcampinassp |
