Elaboração de mistura para bolo esfregolá rica em ferro

Abstract

During long trips, mule trains were carrying foods with higher shelf life. One of these was the esfregolá food, a cake type cornmeal prepared without the use of water or milk, with higher durability. This research aimed at developing a cake mix esfregolá rich in iron, intended for school lunches. Microbiological analysis of Salmonella, fecal coliforms (45 ° C) and Bacillus cereus were realizadass the mixture to ensure microbiological stability and is suitable for consumption. To determine the nutritional properties, analysis Moisture, ash, total solids, pH, fiber, protein, lipids, iron, carbohydrates and energy value were performed on the cake and mix. Microbiological results showed that the mixture presented in accordance with stipulated by law, and therefore can be used to prepare the cake. With the results of physico-chemical, it was observed that there was significant variation (p ≤ 0.05) between the mixture and cake in all aspects evaluated. The iron content minimum for the product to be classified as rich in this nutrient has been achieved both in the cake mix as this food can be considered rich in this parameter.