Nutritional composition and sensory analysis of bread rolls added Pereskia aculeata

• Published in: Demetra: Alimentação, Nutrição e Saúde Vol. 9; no. 4; p. 1027
• Main Authors: da Silva, Debora Oliveira, Botelho, Fabiana Torma, Di Primio, Eliza Marques, Gularte, Marcia Arocha
• Format: Journal Article
• Language: English
• Published: Universidade do Estado do Rio de Janeiro- Uerj 01.12.2014
• Subjects: Brasil
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2014.11119

The plant Pereskia aculeata, known popularly as ora-pro-nobis, has high levels of protein, fiber, minerals and vitamins. In order to offer a product with higher nutritional quality and good consumer acceptance, this study aimed to analyze the nutritional value, preference and purchase intent for bread rolls made with mixed flour, composed of wheat and Pereskia aculeata. For the production of Pereskia aculeata flour, the plant was dried and ground, its chemical composition was assessed and bread rolls were subsequently prepared. Rolls were produced with two concentrations of P. aculeata flour, 5 and 10%. The two samples of rolls underwent sensory analysis by untrained judges that used the simple paired comparison test and the attitude scale. Rolls with the lowest addition of Pereskia aculeata (5%) had 72% preference among the judges. For purchase intent, most panelists said that they "would buy" bread with 5% "if affordable", and "would buy" bread with 10%, both with a score higher than 4, which can be considered a product well suited for commercialization. As for nutritional value, the greater the amount of Pereskia aculeate, the lower the amount of carbohydrate and calories, and the greater the amount of proteins, lipids and fiber. It follows that the Pereskia aculeata flour may be added to bread rolls, thus making them a product with improved nutritional value and good acceptability. Key words: Bread. Nutritional Value. Food Composition.