LENTIL BREAD ENRICHED WITH BEETROOT AND KALE

SENSORY AND PHYSICAL-CHEMICAL ANALYSIS

Abstract

Bread is a traditional food and has been subject to constant changes, seeking to serve the public that is increasingly concerned about health and nutritional aspects. The present work aims to develop a lentil bread enriched with beetroot and cabbage, in order to reach the general population and provide more nutritious breakfast and snack options, as it is a source of macronutrients and micronutrients. The bread production went through research and tests until reaching the final information, which was submitted to analyzes carried out in laboratories, such as sensory analysis, providing evaluation sheets containing a structured 9-point hedonic scale and the purchase intention test, together com A sample of the product for 17 untrained people, during the Food Product Development course class, a final estimate of public acceptance. In addition, physical-chemical analysis was performed to measure proteins, lipids, moisture and mineral matter. Analyzing the best grades performed in the sensory analysis (grades 8 and 9), the items appearance, texture and global acceptance stood out, receiving 80% of the votes, followed by the attribute flavor with 73.33% and aroma with 66.67%. As for the intention to purchase the bread, consumers demonstrated satisfaction with the product, with 93.33% registering a desire to purchase. Regarding physical chemistry, values ​​of 45.74% of carbohydrate, 9.74% of protein, 12.95% of lipids, 28.7% of moisture and 2.87% of mineral matter were obtained. It is concluded that the developed product presented satisfactory results