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The study assessed the sensory acceptability of homemade bread flavored with pineapple rind tea added with inulin well as tried to determine the physico-chemical composition of the traditional formulation and also verified the formulation that contains the highest inulin level and sensory acceptance similar to the standard. It was used the following five bread formulations: standard (F1) and others added 20% (F2), 25% (F3), 30% (F4) and 35% (F5) inulin. The participants of the sensory analysis were 50 untrained tasters, from both genders, between 7 and 10 years. In the physico-chemical analysis, it was determined the moisture content, ash, protein, fat, carbohydrates, crude fiber and calories. Sensorially, the sample F5 had lower grades than others in the appearance tribute and lower grades than the standard sample for the flavor attribute (p<0.05). Therefore, the sample with 30% inulin 1 Nutricionista; Departamento de Nutricao, Universidade Estadual do Centro-Oeste, UNICENTRO; Endereco: Rua Simeao Camargo Varela de Sa, 3, CEP: 85040-080, Guarapuava, Parana, Brasil; E-mail: jaq_ hack@hotmail.com 2 Nutricionista; Departamento de Nutricao, Universidade Estadual do Centro-Oeste, UNICENTRO; Endereco: Rua Simeao Camargo Varela de Sa, 3, CEP: 85040-080, Guarapuava, Parana, Brasil; E-mail: micheledalsantos@hotmail.com 3 Dra.; Nutricionista; Professora Adjunta do Departamento de Nutricao, Universidade Federal de Mato Grosso do Sul, UFMS; Endereco: Cidade Universitaria, s/no, Caixa-Postal: 549, CEP: 79070900 Campo Grande, Mato Grosso do Sul – Brasil; E-mail: elisvania@gmail.com 4 Dra.; Nutricionista; Professora adjunta do Departamento de Nutricao, Universidade Federal de Mato Grosso do Sul, UFMS; Endereco: Cidade Universitaria, s/no, Caixa-Postal: 549, Campo Grande, Mato Grosso do Sul Brasil; E-mail: fabianelaflor@gmail.com 5 Dra.; Quimica Tecnologica; Professora Adjunta do Departamento de Farmacia e Nutricao, Universidade Sao Judas Tadeu, Sao Paulo; Endereco: Rua Taquari, 546, Mooca, CEP: 03166-000, Sao Paulo, Sao Paulo – Brasil; E-mail: rmanhani@yahoo.com.br 6 Dra.; Tecnologia de alimentos; Professora do Departamento de Nutricao da Universidade Estadual do Centro-Oeste, UNICENTRO; Endereco: Rua Simeao Camargo Varela de Sa, 03, CEP: 85040-080, Guarapuava, Parana, Brasil; E-mail: nutridai@gmail.com (*) Autora para correspondencia Ambiencia Guarapuava (PR) v.11 n.1 p. 163 174 Jan./Abr. 2015 ISSN 1808 0251 Recebido para publicacao em 07/06/2013 e aceito em 27/01/2015 DOI:10.5935/ambiencia.2015.01.10 Ambiencia Revista do Setor de Ciencias Agrarias e Ambientais V.11 N.1 Jan./Abr. 2015 164 was regarded as the product with a higher content of the ingredient and with sensory acceptance like the standard. In the physico-chemical composition, the sample with 30% inulin showed lower content of moisture, proteins and calories and higher contents of carbohydrates and crude fiber than the standard. Thus, the development of the products proved that an addition level up to 30% inulin in sliced loaves was better accepted, obtaining a sensory acceptance similar to the standard product, showing good marketing expectations.

Inulin addition on flavored homemade bread: physicochemical composition and sensory acceptance among schoolchildren