Análise sensorial da torta salgada de frango com cascas de abóbora

Abstract

The lack of information on nutritional principles and the use of food generates a waste of tons of food resources. Through the integral use of food, it is possible to combat this situation, since it uses bark, stalk, leaf, pulp and seed of food and is indicated for all population. This reduces waste, expenditure on food, improves the nutritional quality of the preparation and its diversification, because in many foods the nutrient content of the unconventional part is greater in relation to the bark and pulp. The present study had as objective to evaluate the acceptability and preference through two recipes of Chicken Pie of the preparations a standard and another modified, to be proved by the employees and students of the Pernambuco Health Faculty in Recife-PE, through the test of sensory analysis acceptance and preference. The results showed that there was no significant difference between the two samples in both the paired and the hedonic scale, in relation to the preference and acceptability of the two pies. These results indicate, in general, a good acceptance of the overall characteristics of the developed preparations. The pie made using the pumpkin bark was a proven way to demonstrate that we can offer a healthier diet, taking advantage of nutrients contained in leaves, stalks and fruit peels, in which they have been ruled out.