Desenvolvimento de produtos alimentares adicionados de ferro, cálcio, zinco e carotenóides (alfacaroteno e betacaroteno) como proposta de alimentos enriquecidos ou fontes destes nutrientes / Food products development with iron, calcium, zinc and carotene (-carotene and -carotene) as propose of enriched food or source of these nutrients.

Elga Batista da Silva

Many studies involving Brazilian population prove high shortage prevalence of calcium, iron and vitamin A. In addition, some micronutrients, as zinc, havent their deficiency prevalence defined, however researches estimate they could be near to many other nutrients. The strategies for treatment and prevention of theses shortages are based in dietetic modifications, supplementation and ingestion of fortified food. The aim of this study was develop four vegetable products with the addition of micronutrients: two strawberry jellies (with synthetic compounds, ferrous lactate and vitamin C, and zinc lactate), bananada (with calcium lactate) and sweet made of pumpkin (naturally enriched with pro-vitamin A). The nutrients added were quantified after processing and during six months of storage; and to the microbiological analysis, tests for coliform group, Salmonella and molds and yeasts were performed. To sensorial analysis, a difference triangular test and affective preference tests were conduced. Physical-chemical and sensorial analysis were statistically evaluated with ANOVA and Tukey test (p0,05). Different concentrations of respective nutrients were tested to each product, based in Brazilians law (Portaria n31/1998 and Resolução RDC n269/2005). According the results, jelly with zinc could be considered rich in zinc for 180 days, while the jelly with iron is source of iron at the same period. Bananada with calcium is source of this macromineral for 150 days. The sweet made of pumpkin could be considered pro-vitamin A (-carotene and -betacarotene) source until 90 days. The microbiological analysiss results testified the food safety of all sweets during the mentioned periods. In relation to preference test, the product which presented the largest number of significantly differences among its attributes when compared with its control was the jelly with iron (only smell didnt differ), indicating the necessity of improve this formulation to better acceptance. To other sweets, 75% of attributes didnt differ of its controls. In the triangular test, once more time the jelly with iron was the product whose difference was identified by a largest number of consumers. Its possible conclude that this four enriched food products attended, with different validity times, the standards to be considered as source or rich in nutrients involved in prevalence of Brazilian population. Its necessary test new concentrations of ferrous lactate and vitamin C added to jelly, searching a relation between then that doesnt interfere in sensorial profile. That is important point the importance of the developed products, which can contribute with the dietetic prescription of people who have deficiencies and related health conditions to the inappropriate intake of vitamins and minerals.

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