Enriquecimento nutricional da alimentação escolar: caracterização e aceitabilidade de produtos de panificação com plantas alimentícias não convencionais e subprodutos agroindustriais

Abstract

The search for nutritional enrichment strategies in school feeding through incorporation of alternative ingredients constitutes a public health priority in the context of the double burden of malnutrition that characterizes the epidemiological profile of Brazilian children and adolescents. This dissertation aimed to develop, characterize and evaluate the sensory acceptability of bakery products enriched with major gomes flour (Talinum paniculatum) and pecan shell flour (Carya illinoinensis), in addition to characterizing the dietary consumption pattern of elementary school students, providing support for dietary diversification strategies in the school context. The work was structured in three studies: (1) physicochemical and microbiological characterization of crackers, bread, cassava starch biscuits and pasta made with 2% major gomes or pecan shell; (2) sensory evaluation of these products by pre-adolescents aged 10 to 14 years (n=494 evaluations); and (3) characterization of the dietary consumption pattern of elementary school students (n=158). The incorporation of major gomes resulted in significant increase in protein content (up to 16% in crackers), lipids and minerals, while pecan shell promoted substantial increase in crude fiber (up to 35% in bread). All formulations showed microbiological compliance with standards established by current legislation. In the sensory evaluation, bread with pecan shell reached an Acceptability Index of 70%, the threshold established for incorporation into school menus, demonstrating application feasibility. Other formulations showed acceptability comparable to traditional ones, with modest differences (4.80 to 13.74 percentage points), indicating potential for incorporation through gradual familiarization and food education strategies. The characterization of students' dietary pattern showed coexistence of consumption of healthy markers (62% consumed beans; 52.5% fruits; 51.9% vegetables) and high frequency of ultra-processed foods (62% cookies and sweets; 57% sweetened beverages; 50.6% snacks), characterizing double nutritional burden. Dinner omission (only 14.6% had it) and the habit of eating in front of screens (46.2%) indicate the need for interventions that transcend food supply, addressing eating behaviors and contexts. The results demonstrate that unconventional food plants and agro-industrial by-products constitute promising ingredients for nutritional enrichment of products intended for school feeding, with potential to simultaneously contribute to improvement of menus' nutritional profile, reduction of food waste, valorization of regional biodiversity and strengthening of local food systems, aligning with principles of sustainability and food and nutritional security advocated by the National School Feeding Program. The implementation of these strategies should be accompanied by food and nutrition education actions that promote familiarization with ingredients, valorization of fresh foods and reframing of eating as a social and cultural practice.