No abstract

This study aimed to develop a salted cracker added with surimi fish and powdered tomato and to verify their acceptability in school feeding. Using the Rotational Central Composite Design (RCCD), 11 formulations of crackers were tested, with different percentages of surumi from dehydrated Nile Tilapia (Oreochromis niloticus) and powdered tomato, which were physically characterized. The two formulations with the best results in the physical analyzes, along with a control formulation were evaluated for centesimal composition, microbiological analysis, sensorial analysis and amino acid profile. The results were submitted to normality and variance analysis, Tukey test, multiple regression and response surface. The selected formulations, formulation 1 (10% surimi + 15% powdered tomato) and formulation 2 (13% surimi + 13% powdered tomato) displayed protein enrichment, when compared to the control formulation, with an increase in the amino acids profile. All formulations obtained < 3 MPN/g of coliforms at 45 °C and could be submitted to sensorial analysis, which obtained results varying between indifferent and liked, showing that both formulations are feasible for production. However, formulation 2, because it contains the highest protein and lipid content, is the one that best suits to the employment in school feeding.

The objective of this work was to analyze packaging labels of cream crackers added with cashew nut flour, using the information contained on the label (low saturated fat content; source of unsaturated fats; no addition of trans-fats). An online questionnaire was applied, aimed at the adult population of the city of Fortaleza, State of Ceará of both sexes. The questionnaire obtained 424 responses. The association between variables was analyzed using significance levels of 5% (p-value <0.05) and 10% (p-value <0.10). Most participants said they had information on trans-fats (87.03%) and unsaturated fats (69.10%). They also said they had the habit of reading the food label (75%), observing mainly the expiration date, brand, and price in labels on biscuit packaging. The cream cracker label option number 3 (51.65%), with the information “trans-fats free” was the most preferred among them. An association was found between schooling and choice of the label (p = 0.040), as well as between choice of label and knowledge about trans-fats (p = 0.063) and unsaturated fats (p = 0.012). The inclusion of additional information on the label implied a greater possibility of purchasing the product, while the absence of this information reduced its choice.