Aceitabilidade de hambúrger a base de proteína texturizada de soja em um centro municipal de educação infantil do município de Ibiporã- Pr

Abstract

Soybean (Glycine max) is a product known in the market as a food to be beneficial to health, quality protein source, rich in various other compounds such as fiber, minerals and vitamins. The soy products are most often used in the manufacture of meat products, due to their ability emulsion and connects, which provides product stability, including the burger which is a popular food in addition to being a food attractive to children. Coupled with the fact that Brazil is the second largest soy product in the world and seeking the insert of food consumption in children, aimed to develop burgers using soy-shaped textured protein (TSP) and to evaluate the acceptability of these burgers by CMEI Corner of Baixinhos city Ibiporã - PR in order to introduce them to the school lunch menu. The burgers-based PTS were subjected to physicochemical analysis presenting the results, 2.86% ash, 28.56% moisture, 17.20% protein and 1.07% lipid. Therefore, it is concluded that the burger-based PTS showed high protein and low lipid and moisture, as well as being accepted by the children who underwent sensory testing, which proved to be a suitable food and acceptable to the consumption of schoolchildren.