Desenvolvimento de um produto lácteo a base de leite em pó acrescido de linhaça para promoção da saúde de militares

Abstract

New studies in the science of nutrition can be critical for the prevention and treatment of co-morbidities still affected by a large population such as cholesterol, obesity, cardiovasculare disease, among others, that could be prevented through diet and lack of medication abuse. The reason and the need to develop healthier foods is to minimize dietary mistakes in adulthood. The study of new product development, or fortification of the same appears as forms of treatment and prevention, as it can be used widely food consumed by the population, such as milk, working and without new formulations drastically changing people's habits, only adding food promoting functional health. Field study and data collection were performed on the 4th Supply Deposit Brazilian Army, located in Juiz de Fora, Minas Gerais. The main objective was to develop a product based on milk powder reconstituted and added fibers of flax and four flavors of natural fruit for health promotion of military, easy preparation and consumption and evaluated for sensory acceptance. Determined the physical-chemical composition of the prepared product. All participants and with borderline to high level of blood cholesterol volunteers showed possible co-morbidities related to eating habits being confirmed by anthropometric and nutritional data. Products made of four flavors showed equal and satisfactory sensory acceptance ("liked") to the hypercholesterolemic group and remained the same behavior for the group with no change in blood cholesterol, lower acceptance except for the strawberry flavor ("like moderately"). The association of nutritional importance of the product and its sensory acceptance contribute to health promotion.