Physicochemical, microbiological and sensory evaluation of a bioactive food blend

• Main Authors: Rosângela dos Santos Ferreira, Priscila Aiko Hiane, Rita de Cássia Avellaneda Guimarães, Maria Isabel Lima Ramos, Daniel Pecoraro Demarque, Júnia Elisa Carvalho de Meira
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-09-01
• Series: Food Science and Technology
• Subjects: functional foods; physicochemical; microbiological and sensory analysis; acceptability; nutritional proposal for HIV patients
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300026&lng=en&tlng=en

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.