Elaboração de picolé de abacate com chia com incremento de valor nutricional

Abstract

The benefits of consuming health food have attracted a growing number of consumers, so these foods are being used to develop new products. The objective of the present work was to develop a formulation of avocado popsicle with addition of chia, with functional properties, that present microbiological characteristics, sensorial quality and nutritional composition adequate to the product. The following ingredients were used: avocado, whole cow's milk, sugar and chia for the elaboration of three formulations containing 40% (F1), 50% (F2) and 60% (F3) avocado. The microbiological analyzes were: coliforms at 45ºC, coagulase positive staphylococci and Salmonella sp. The sensorial tests included: sorting test and hedonic scale of 9 points. The nutritional table was elaborated according to the norms on food labeling and the cost of production was obtained from wholesale values. The results obtained from microbiological analyzes complied with current legislation. The F2 was the most preferred sample (p <0.05) and, applying the hedonic scale, an average score of 7.76 was reached. The popsicle had very low sodium content, low saturated fats and no trans fats. The unit cost of the popsicle was R $ 0.15. Faced with the references and methodologies listed and applied, it was possible to obtain the avocado popsicle with chia, with nutritional and microbiological quality, good acceptance and cost of production that allows to consider the product with potential to be produced and commercialized in large scale.