Drink based on pumpkin flakes containing insulin: prebiotic characteristics and acceptability
Keywords:
Cucurbitas, Vitamin A, Inulin, Nutrition valueAbstract
Objective
The objective of this study was to formulate a drink for kids aging from 4 to 6 years based on pumpkin seeds and with insulin, and characterize the drink regarding its nutritional value, acceptance and prebiotic effect.
Methods
The nutritional value of the drink was assessed by determining moisture, proteins, lipids, ash, dietary fiber, carbohydrates and carotenoids. The microbiological characteristics were assessed by coliform analysis at 35°C and 45°C, Staphylococcus aureus, Salmonella ssp, Bacillus cereus, standard aerobic organism count, yeasts and molds. Acceptance was determined by sensory tests in two daycare units of the metropolitan region of Recife (PE). The prebiotic effect was assessed by in vitro fermentation in a differential medium for homofermentative and heterofermentative bacteria. Short chain fatty acids were determined by gas
chromatography.
Results
The physical-chemical results showed that the formulations differed slightly regarding the centesimal composition and that the ingestion of 200mL/day contributes, on average, with 10.8%, 36.0%, 10.2%, 12.6%, 37.1% and 126.4% of the recommended daily intake of energy, proteins, carbohydrates, lipids, dietary fiber and carotenoids respectively. The microbiological results proved that the product is innocuous. The acceptance of the product was of roughly 70%. The results of the prebiotic effects showed that more
research is necessary.
Conclusion
The results allow us to conclude that the formulations are nutritionally adequate for small meals of children aging from 4 to 6 years, since the product not only avoids vitamin A deficiency but also presents evidence of some prebiotic effects.
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Copyright (c) 2023 Karina Correia da SILVEIRA, Jacira Antonia BRASIL, Alda Verônica de Souza LIVERA, Silvana Magalhães SALGADO, Zelyta Pinheiro de FARO, Nonete Barbosa GUERRA
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