Bolo de chocolate fortificado com ferro: vida de prateleira

Abstract

The industry supply is modernizing increasingly seeking to reconcile the production of new foods aimed at health, and thus has been investing in fortified products with nutrients, food fortification with vitamins and minerals, obtaining an alternative prevention or treatment related diseases bad nutrition, one being iron deficiency. This study aimed to present an alternative method of use of a formulation fortified with iron, through the development of a chocolate cake with chicken liver. It was prepared standard chocolate cake and fortified with 300g of chicken liver. Was carried out standardization of revenue and physical-chemical analyzes. Sensory analysis, 120 judges untrained received standard samples, using hedonic scale of 9 points and multiple comparison. The results obtained were statistically using ANOVA Tukey test. The chemical composition showed 4% moisture, 8.65% protein, 1.27% lipids, 2.07% ash, 29.1% carbohydrate and 0.83% FAT / FB. Microbiological analysis attended the microbiological standard of ANVISA. Therefore the fortification chicken liver in chocolate cake is viable and a culinary preparation, rich in nutrients, such as Fe and B12. Obtained acceptance in all sensory attributes, and can prevent or treat diseases with Fe deficiency.