Abstract This study aimed to evaluate the effects of different sanitization solutions on the physicochemical characteristics of strawberries, cucumbers, and rocket leaves. In each procedure, 200 g of the sample was immersed in 1 L of sanitizing solution for 5 minutes. Strawberries, cucumbers and rocket leaves were sanitized with acetic, and lactic acid (1% and 2%), hydrogen peroxide (3%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). Samples not submitted to sanitization were used as controls. The values of pH, total titratable acidity, total soluble solids, vitamin C content, total phenolic compounds, and antioxidant capacity were directly analyzed, and chlorophyll (SPAD Index) was indirectly analyzed. Sanitized strawberries and cucumbers presented no significant difference (p > 0.05) in pH values, total titratable acidity, and total soluble solids/total titratable acidity ratio compared with un-sanitized samples. Vitamin C content was preserved in samples treated with sodium hypochlorite. All vegetables maintained their total phenolic compounds after sanitization treatments. The proposed treatments did not alter the physicochemical characteristics of the samples.

Resumo O objetivo do estudo foi avaliar a influência de uma intervenção na qualidade dos cardápios e no desperdício de alimentos em um Centro de Educação Infantil. Trata-se de um estudo quase-experimental que utilizou o método de Avaliação Qualitativa de Preparações de Cardápios e avaliou quantidades de resto-ingestão e sobra limpa. A intervenção foi caracterizada pela inclusão de receituários e adequação do porcionamento das preparações segundo recomendações para a faixa etária. Os dados foram analisados pelo teste de Mann Whitney, nível de significância de p < 0,05. A intervenção proporcionou redução na ocorrência de oferta de guarnição, monotonia de cores, presença de doce, presença de frituras e de doce associado a fritura e repetição da técnica de cocção do prato principal. Além disso, observou-se redução significativa nas quantidades médias de resto-ingestão/criança (de 69,02 ± 11,87g para 37,06 ± 15,57g), de sobra limpa/criança (de 161,47 ± 44,12g para 35,23 ± 33,73 g) e do percentual de sobra limpa (de 39,55 ± 7,96 para 21,01 ± 17,15). A influência positiva da intervenção reforça a importância de adequações nos receituários e no porcionamento, para o atendimento das recomendações nutricionais e controle do desperdício de alimentos no ambiente escolar.

Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.

Resumo O objetivo do estudo foi avaliar a influência de uma intervenção na qualidade dos cardápios e no desperdício de alimentos em um Centro de Educação Infantil. Trata-se de um estudo quase-experimental que utilizou o método de Avaliação Qualitativa de Preparações de Cardápios e avaliou quantidades de resto-ingestão e sobra limpa. A intervenção foi caracterizada pela inclusão de receituários e adequação do porcionamento das preparações segundo recomendações para a faixa etária. Os dados foram analisados pelo teste de Mann Whitney, nível de significância de p < 0,05. A intervenção proporcionou redução na ocorrência de oferta de guarnição, monotonia de cores, presença de doce, presença de frituras e de doce associado a fritura e repetição da técnica de cocção do prato principal. Além disso, observou-se redução significativa nas quantidades médias de resto-ingestão/criança (de 69,02 ± 11,87g para 37,06 ± 15,57g), de sobra limpa/criança (de 161,47 ± 44,12g para 35,23 ± 33,73 g) e do percentual de sobra limpa (de 39,55 ± 7,96 para 21,01 ± 17,15). A influência positiva da intervenção reforça a importância de adequações nos receituários e no porcionamento, para o atendimento das recomendações nutricionais e controle do desperdício de alimentos no ambiente escolar.

Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.

Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square test was applied to associate sociodemographic variables and consumption profile of the beverages with the type of establishment. Logistic regression models were developed to evaluate the variables associated with nectar acquisition. The level of education and knowledge about the beverages were significantly related. Practicality was the main reason that led respondents to consume these drinks, followed by quality and price, with the latter being associated with the level of education. Nectar was the most purchased option, and this choice was associated with increasing age and education, price and practicality. The consumption of juices and nectars with no added sugar was lower compared with traditional beverages. The information in the labels of these beverages was not sufficiently clear, for most of the participants. The most mentioned brand by the interviewed was the one with better sensory preference, regardless of flavour and the blinded or informed analysis.

Resumo A proteína do soro do leite (PSL) é um produto da fabricação de queijos, que apresenta elevado valor nutricional e atributos funcionais. Sua utilização em produtos de panificação favorece aspectos físicos, como a emulsão e a capacidade de estabilização, além de melhorar características sensoriais. O presente estudo teve como objetivo elaborar bolos sem adição de açúcar, utilizando-se a PSL como substituto do trigo, bem como avaliar suas características físicas, químicas, sensoriais e microbiológicas. O efeito da adição de PSL e margarina em bolos foi avaliado por meio de um delineamento central composto rotacional de segunda ordem. Os tratamentos selecionados foram avaliados por meio de análise sensorial e caracterizados quanto à composição centesimal, além de se proceder à avaliação microbiológica após 15 dias de armazenamento. A adição de até 11,98 g/100 g de margarina influenciou de forma expressiva na redução da altura dos bolos. O tratamento com teor intermediário de PSL (30 g/100 g) e menor teor de margarina (6,72 g/100 g) obteve melhor aceitabilidade e, quando comparado ao controle, maior conteúdo de proteínas. As condições microbiológicas foram satisfatórias, atendendo à legislação vigente, mesmo após 15 dias de armazenamento.

Abstract Whey protein (WP) is a product of cheese making which has high nutritional value and functional attributes. Its use in bakery goods favours the physical aspects as well as the emulsion and stabilization capacity and improves the sensory characteristics. The aim of this study was to replace wheat by whey protein in sugar free cakes and evaluate their physical, chemical, microbiological and sensory characteristics. The effect of adding whey protein and margarine on cakes were evaluated using a second order central compound rotational design. The selected treatments were evaluated by means of a sensory analysis and characterized according to their proximate composition and a microbiological evaluation after fifteen days of storage. The addition of up to 11.98 g of margarine per 100 g had an important influence on the reduction in cake height. The treatment with an intermediate WP content (30 g/100 g) and a lower margarine content (6.72 g/100 g) showed better acceptability and a higher protein content when compared to the control cake. The microbiological conditions were satisfactory, conforming to current legislation, even after fifteen days of storage.

Resumo O glúten pode determinar a qualidade da farinha de trigo, conferindo às massas características como elasticidade e capacidade de absorver água, o que torna a elaboração de produtos de panificação isentos de glúten um desafio. Desse modo, o presente estudo buscou avaliar as características físico-químicas e sensoriais de biscoitos elaborados com ingredientes sucedâneos ao trigo, como fécula de mandioca, farinha de soja, de quinoa e de amaranto. Para a caracterização física foram determinados: peso, diâmetro, espessura, fator de expansão e volume específico. Quanto à composição química foram determinados: umidade, cinzas, proteínas, lipídios, fibras alimentares, carboidratos totais, energia, além de pH e acidez. A aceitabilidade foi determinada por meio de uma escala hedônica de nove pontos. As formulações contendo farinhas sucedâneas ao trigo apresentaram bom rendimento, maior teor de cinzas, de proteínas, de lipídios e de fibras alimentares. Também, essas apresentaram percentuais de aceitabilidade superiores a 70%, exceto para a avaliação do sabor da amostra com maior teor de soja (40 g/100g). Conclui-se que as formulações contendo farinhas sucedâneas ao trigo podem ser consideradas promissoras, disponibilizando alternativas alimentares àqueles que almejam produtos com valor nutricional superior e posicionamento único no mercado, visto que os produtos disponíveis muitas vezes possuem baixo valor nutritivo ao serem elaborados com farinhas amiláceas.

Summary Gluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.

Objetivo: evaluar la aceptabilidad y preferencia de los estudiantes por los pasteles preparados con harina de camote (Ipomoea batatas L.). Materiales y metódos:los pasteles fueron preparados con harina de trigo (muestra A) y una mezcla donde se reemplazó el 40% de la harina de trigo por harina de camote (muestra B). Se aplicaron cuestionarios a 100 estudiantes entre 10 y 12 años de edad de una escuela pública en la ciudad de Río de Janeiro, a quienes se les aplicaron pruebas sensoriales de aceptación y preferencia. Resultados:los participantes tenían en promedio 11,7 años, 80% cursaban sexto grado, 50% eran mujeres y el 97% de los estudiantes reportaron gustarles los pasteles. En este grupo, 14% informó que consumían los pasteles menos de una vez al mes, 27%, 1-3 veces al mes, 37%, 1-4 veces por semana, 19%, 1-2 veces al día y sólo un 2% informó no consumirlos. Ambos pasteles tuvieron una alta aceptación, con puntuación media de 9,27 (A) y 9,26 (B) de un máximo de 10 sin diferencias significativas en la preferencia. El consumo de pasteles fue parte de los hábitos alimentarios de estos niños. Conclusiones: pasteles elaborados con 40% de harina de camote podría tener tan buena aceptación como los convencionales. Además, una porción de este pastel (60 g) puede alcanzar hasta 22% de las necesidades diarias de vitamina A.

Objective: to assess students´ acceptability and preference for cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.). Materials and methods: the cakes were prepared with wheat flour (sample A) and a mixture where 40% of the wheat flour was replaced by orange-fleshed sweet potato flour (sample B). Questionnaires were applied to 100 students between 10 and 12 years old from a public school in the city of Rio de Janeiro; sensory acceptance and preference tests were also applied. Results: participants were on average 11,7 years old, 80% were 6th graders, 50% were female and 97% of the students reported liking the cakes. In this group, 14% reported consuming cakes less than once a month; 27%, 1-3 times per month; 37%, 1-4 times per week; 19%, 1-2 times a day; and only 2% reported never consuming them. Both cakes had high acceptability; with an average score of 9,27 (A) and 9,26 (B) out of a maximum of 10, without any significant differences in preference. Cake consumption was part of the children´s eating habits. Conclusions: cakes prepared with 40% sweet potato flour were as well accepted as conventional cakes. Further, a portion of this cake (60 g) can contribute up to 22% of daily vitamin A needs. Key words: sweet potato (Ipomoea batatas L.), food fortified, food analysis, sensory evaluation, consumer satisfaction, food preferences.