ResumoO trabalho objetivou a elaboração de farofa salgada, composta de sementes oleaginosas e castanha de caju, bem como a avaliação de seus atributos nutricionais, comparando-os às recomendações atuais de ingestão e sua aceitação sensorial. As matérias-primas utilizadas na elaboração da farofa foram: gergelim, linhaça dourada, girassol, soja tostada, aveia, fl ocos de milho, gérmen de trigo, castanha de caju, farinha de milho, óleo de girassol, tempero desidratado e sal. A análise sensorial foi realizada por 120 avaliadores, voluntários, não treinados, de ambos os sexos, frequentadores do campus. A análise físico-química foi realizada considerando teores de fi bra alimentar total, solúvel, insolúvel; ácidos graxos; gorduras saturadas, monoinsaturadas, poli-insaturadas, trans; índice de peróxidos e estabilidade oxidativa. Quanto à fi bra total, a porção de 30 g apresentou 11% dos valores diários recomendados; ácidos graxos ω-6 e ω-3, com proporção de 5:1, razão adequada segundo as recomendações da Organização Mundial de Saúde; ácido graxo oleico representou 15 g da composição lipídica do produto. Quanto à estabilidade, a farofa mostrou-se estável pelo método Rancimat e índice de peróxido aceitável pela legislação brasileira. Apresentou excelente aceitação entre os avaliadores, com 98% de aprovação e 89% de intenção de compra.Palavras-chave: Fibra dietética; MUFA; PUFA. SummaryThe objectives of the research were to elaborate a savoury "farofa" (*) containing oil seeds and cashew nuts, and also evaluate its nutritional attributes, comparing them with those of the current dietary intake recommendations. The sensory acceptance was also determined. The raw materials used in the preparation of the farofa were: sesame; golden fl axseed; sunfl ower; toasted soybeans; oats; corn fl akes; wheat germ; cashew nut; corn fl our; sunfl ower oil; dehydrated seasoning and salt. The sensory analysis was carried out by 120 untrained volunteers of both sexes, who regularly frequented the campus. A physicochemical analysis was also carried out determining the total dietary fi bre content as well as the soluble and insoluble fi bre contents; fatty acids; saturated fats, monounsaturated fats, polyunsaturated fats, trans fats; peroxide index and oxidative stability. As for total fi bre, a 30 g portion presented 11% of the recommended daily values; the ω-6 and ω-3 fatty acids showed a ratio of 5: 1, which is adequate according to the recommendations of the World Health Organization; and oleic acid represented 15 g of the lipid composition of the product. The mixture was stable according to the Rancimat method and the peroxide index was acceptable according to Brazilian legislation. The product showed excellent acceptance amongst the volunteers, with 98% of approval and 89% of purchasing intention.
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