Análise da alteração sensorial em alimentos preparados com suplementos em pó sem sabor

In oncology patients, the risk of malnutrition is constant due to several factors, such as negative energy balance and losses of musculoskeletal mass. Cancer treatments often results in several side effects that directly affect food intake, representing nutritional risk. As a strategy, industrialized supplements are prescribed, however, due to the nausea and dysgeusia commonly found in these patients, the tendency is to accept versions flavorless. A blind sensory evaluation was performed using culinary preparations increased with flavorless powdered industrial supplements. Methods: Three recipes were produced in an UNIFESP Food Technology Laboratory, a cornmeal cake, a simple omelet and an avocado cream. Each recipe was repeated 4 times, in 3, added supplement of 3 different brands and one without addition. The preparations were arranged in similar containers identified by numbers and assessors were asked to taste the food by giving grades 1 through 5 for appearance, taste, aroma and texture. The assessors served themselves randomly, not knowing which preparations contained the supplement or which brand they belonged to and filled out the sensory evaluation form. Results: Fourteen individuals were submitted to the sensorial test. It was noted that sweet supplemented preparations, such as cornmeal cake and avocado cream, were better accepted, with average approval of 86% and 76.3%, respectively, while omelet obtained 51.6%. It was also found that all individuals were able to notice the presence of supplement in the omelet and avocado cream, and less frequently in cornmeal cake. Conclusion: The brand’s orientation is not to submit supplements to high temperatures, because of the risk of nutritional loss, however, in patient’s reports, the insertion of supplement in preparations is noticeable, the proposal would be an alternative use to enrich the daily preparations. 1. Doutoranda em Ciências da Saúde na área de Oncologia na Universidade Federal de São Paulo (UNIFESP), Mestrado em Ciências da Saúde na área de Oncologia na UNIFESP, Especialista em Nutrição Clínica – GANEP, Graduação em Nutrição na Universidade São Judas Tadeu, São Paulo, SP, Brasil. 2. Residente do Programa de Residência Multiprofissional em Oncologia da Universidade Federal de São Paulo (UNIFESP), Graduação em Nutrição na Universidade Federal de Alfenas (UNIFAL), onde foi bolsista da Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), com período sanduíche na Northumbria University (2014/2015), São Paulo, SP, Brasil. 3. Residente do Programa de Residência Multiprofissional em Oncologia – UNIFESP, Graduação em Nutrição pela Universidade de São Paulo, São Paulo, SP, Brasil. 4. Residente do Programa de Residência Multiprofissional em Oncologia da Universidade Federal de São Paulo (UNIFESP), Especialista em Nutrição Esportiva pelo Centro de Estudos de Fisiologia do Exercício e Treinamento (CEFIT), Graduação em Nutrição pela Universidade de São Paulo, onde foi bolsista da Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), com período sanduíche na La Salle University (2015/2016), São Paulo, SP, Brasil. 5. Professora Doutora do Departamento de Biociências do curso de Nutrição da Universidade Federal de São Paulo (UNIFESP) – campus Santos, Santos, SP, Brasil. Lidiane Pereira Magalhães1 Júlia de Castro Querido2 Mayara Freitas de Oliveira3 Nathalia Soares Machado4 Luciana Pellegrini Pisani5 DOI: 10.37111/braspenj.2020351007 Análise da alteração sensorial em alimentos preparados com suplementos em pó sem sabor BRASPEN J 2020; 35 (1): 34-41