Elaboração e avaliação sensorial de diferentes tipos de nuggets vegetarianos

In this work different types of vegetarian nuggets enriched with fibers and gluten-free were elaborated, and the acceptability among academics of a private college in Montes Claros - MG was evaluated. 200 academics and staff participated in the research. Three vegetarian nuggets were made, one being a white bean flour base, one being eggplant flour base and chickpea flour base, and all were enriched with sesame and flaxseed; for comparison the industrial chicken flavor nuggets were used. The hedonic scale of 9 points and the intention to (7 points scale) were used. Macronutrient values, total energy value, vitamins A and C, and minerals iron, calcium and sodium, and fiber were evaluated. Salmonella spp., coliforms at 35 and 45oC were tested. The amount of fiber was higher in nuggets based on chickpea meal (2.5g). As for sensory analysis, 20 and 30% of the interviewees evaluated the nuggets in eggplant and chickpea flavors as moderately liked. And 75% of the participants rated the industrialized nuggets as I liked it extremely. The results of the intention to show that the industrial nuggets presented the best rating, with the scale of certainly would buy by 74% of the evaluators. It is observed that the three vegetarian nuggets elaborated are within the allowed by Brazilian legislation. The elaborated nuggets presented good quantities of vitamins and minerals, besides fibers, which can contribute to the consumer's health.