AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA E INFORMAÇÃO NUTRICIONAL DE PAÇOCAS DE AMENDOIM TRADICIONAL E DIET

Abstract

The present study aims to evaluate the microbiological quality and nutritional information of traditional and diet peanut paçocas. The samples of traditional and diet peanut paçocas, two commercial brands, totaling four (4) samples, were obtained in supermarkets in the cities of Ceres, Rialma and Goiânia, in the State of Goiás. Molds and yeasts (UFC/g) and Escherichia coli (NMP/g) counts were performed. The values of the nutritional information on the labels of the traditional and diet peanut paçoca samples were compared and evaluated: energy value, carbohydrates, proteins, total fat, saturated fat, trans fat, dietary fiber, sodium. The results of the microbiological analyzes were descriptively evaluated. Regarding the nutritional information values, the results were descriptively evaluated, after obtaining the means of three batches, for each sample. A completely randomized experimental design was used, with three replications of processing (three lots). For all samples, regardless of the evaluated lot, the values of molds and yeasts (3.33 to 23.33 CFU/g) met the legislation, that is, microbiological standards (5x102 - 104 UFC/g) required for this type of food. All samples, regardless of the lot evaluated, were negative for the presence of Escherichia coli (<3.0NMP/g), and also according to the required microbiological standards (10 and 102 MPN/g). Sample D, paçoca diet, had a higher energy value and total fat, and a lower amount of carbohydrates. However, sample A had a lower energy and total fat value, with a higher carbohydrate value. Thus showing that diet products can be more caloric compared to traditional ones. Regarding the parameters saturated fat (3.33 to 5.55 g / 100 g) and sodium (186.66 to 280 mg / 100 g), all samples differed from each other. The trans fat parameter was the only one evaluated that did not present a difference between the samples, that is, in all samples, the mean value was 0.00 g / 100 g. In the dietary fiber parameter, samples A and C did not differ from each other, with a lower value (4.0%) and differed from sample D (18.33%). The commercial samples of traditional and diet peanut paçoca met the microbiological standards of the legislation. The nutritional information declared on the labels of the traditional and diet peanut paçocas were equivalent to the values cited in the literature. In all samples the declared sodium values (for 100 g of portion) were above the reference value, which is 167 mg / 100 g. The diet samples showed to be more caloric compared to the traditional ones.