Dehydrated pumpkin flakes acceptability
Keywords:
sensorial analysis, carotenoids, dehydrated pumpkin flakes, hypovitaminosis AAbstract
Objective
The objective of this study was to evaluate the acceptability of flakes since this product can be an alternative
in the fight against hypovitaminosis A.
Methods
The flakes were evaluated through analyses of coliforms at 45ºC, Escherichia coli, Staphylococcus aureus,
Salmonela sp; counting of yeasts and molds; analysis of moisture, proteins, lipids, ash, dietary fibers,
carbohydrates and carotenoids; storage stability; and acceptability of flakes added to beans and “pirão” (a
widely consumed Brazilian dish consisting of meat and vegetable broth and cassava flour) by 188 adults and
67 children.
Results
The microbiological and physical-chemical characteristics of the flakes were adequate and the acceptability
percentages were 95.21% for adults and 95.52% for children.
Conclusion
Dehydrated pumpkin flakes can be used in large scale to determine its effectiveness in the fight against
hypovitaminosis A.
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