Desenvolvimento de “nuggets” nutritivos à base de frango e abobrinha comparando suas informações nutricionais aos adquiridos em supermercados

Abstract

Healthy eating is of great importance to health, helping to prevent diseases. At present, the consumption of processed and ultraprocessed foods has been constantly increasing, because they are practical and quick, but they are rich in energy, sodium, sugars and fats, and poor in vitamins and minerals, thus causing damage to health. The nuggets have in their composition exclusive culinary ingredients of industries, which makes it an ultraprocessed food. This study aimed to elaborate nuggets using as feedstock chicken and green zucchini, making it a processed food, however healthy and at the same time practical for consumption. Therefore, a label was elaborated for this food, comparing its composition with those bought in supermarkets. It can be noticed that the industrialized nuggets presented higher amounts of total fats, saturated fats and sodium, compared to the developing ones, and smaller amounts of protein and dietary fiber, even comparing with the in natura form, without going through the cooking process, being that the most used one is the frying by immersion. Therefore, industrialized nuggets increase the risk of developing chronic noncommunicable diseases, due to the large amount of fats, sodium and low nutrients such as fiber.