Composição centesimal de bolo de chocolate em pó enriquecido de ferro com fígado bovino liofilizado

Abstract

This study aims to evaluate the centesimal composition of chocolate cake mixtures with and without lyophilized liver enrichment, aiming to analyze their results so that in the future this cake will be attributed to infant feeding of day care centers, where it will bring nutrients to these children, mainly a greater intake of iron to them, having as main food and carrier of these nutrients, chocolate cake, which is a food attractive to children. Three different brands of chocolate cake powder mixture were used where they were named A, B and C brands, each of which has 2 different batches for comparison and average results. The methodology used for the analysis is described by Adolfo Lutz (2008). Analyzes of ash, fiber, lipids, protein and moisture, and carbohydrates were calculated by difference. Trials were performed in triplicates. The average results obtained for the freeze-dried bovine liver enriched cake for each brand were: Brand A: Carbohydrates 61.81% ashes 3.24%, fibers 1.57%, lipids 7.12%, protein 20.18% and moisture 6.09%; Brand B: Carbohydrates 62.71% ashes 3.09%, fibers 1.17%, lipids 8.33%, protein 18.10% and humidity 6.70%; Brand C: Carbohydrates 62.71% ashes 3.09%, fibers 1.17%, lipids 8.33%, protein 18.10% and humidity 6.70%. It was concluded that the results and lyophilization were satisfactory, where the attributes that most attracted attention were the protein and lipid contents, which added great nutritional value to the cake and the population, mainly children. In addition these attributes contribute to the structure of the cake itself when taken to its delivery. It can also be shown that it is possible to perform the enrichment of nutrients in foods common and attractive to children.