Desenvolvimento de receitas culinárias em programa de intervenção com universitários brasileiros

RITA, Halana Ataíde Köche; BERNARDO, Greyce Luci; JOMORI, Manuela Mika; FERNANDES, Ana Carolina; PROENÇA, Rossana Pacheco da Costa

doi:10.1590/1678-98652018000400005

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Sumário

ORIGINAL ARTICLES • Rev Nutr 31 (4) • Jul-Aug 2018 • https://doi.org/10.1590/1678-98652018000400005 copiar

Desenvolvimento de receitas culinárias em programa de intervenção com universitários brasileiros

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO

Objetivo

Esta pesquisa teve como objetivo desenvolver e testar receitas culinárias para serem aplicadas em programa de intervenção sobre habilidades culinárias, com estudantes universitários brasileiros.

Métodos

Selecionaram-se receitas culinárias para o Programa de Intervenção Nutrição e Culinária na Cozinha, que objetiva realizar oficinas culinárias e praticar habilidades culinárias, com base no programa estadunidense Cooking With a Chef. Foi realizada busca na literatura para definição de critérios para seleção e desenvolvimento das receitas culinárias. Elaborou-se árvore decisória para verificar a possibilidade de utilizar as receitas do programa norte-americano. As receitas culinárias foram testadas em laboratório por estudantes universitários não treinados, quando foi feito o teste de aceitação adaptado incluindo atributos sensoriais e de critérios para considerar uma receita culinária saudável.

Resultados

Das 32 preparações selecionadas, adaptadas e testadas, nove eram originais do programa Cooking With a Chef. As principais adaptações foram o uso de frutas in natura, cereais integrais e leguminosas, bem como a eliminação de alimentos ultraprocessados e a adequação aos hábitos alimentares locais e à sazonalidade dos ingredientes. No primeiro teste, 53,3% (n=16) das preparações culinárias obtiveram percentual de adequação abaixo de 70,0%, principalmente devido ao sabor. As preparações consideradas inadequadas tiveram alterações nos ingredientes ou no modo de preparo, sendo testadas até atingirem 100,0% de adequação.

Conclusão

As receitas culinárias adaptadas de acordo com a cultura brasileira e o público-alvo, inserindo-se ingredientes e técnicas de preparo mais saudáveis, foram consideradas adequadas ao programa proposto e podem contribuir para a adesão ao programa de intervenções que visa o desenvolvimento de hábitos alimentares mais saudáveis.

Palavras-chave
Universitários; Educação culinária; Preparações culinárias; Dieta saudável; Intervenção

	CWC menu^* 1 Evaluated by a panel of three tasters;	Menu adapted for the NCK program	Reasons for adapting recipes
Cooking class 1	Vegetable soup	Roasted vegetables	Prepare recipes according to the season (e.g., hot soups were replaced with cold salads for the summer).
	Fruit salad with yogurt and granola	Fresh fruit salad	Encourage the use of fresh fruits without adding other ingredients to facilitate consumption.
	Sautéed, roasted, and poached chicken (demonstration)	Omelet	Encourage the use of homemade broths.
		Sautéed, baked, and pressure cooker chicken (demonstration)	Substitute poaching with pressure cooking to enhance sensorial characteristics and optimize cooking time.
		Homemade vegetable broth	Encourage the use of egg-based recipes.
		Homemade chicken broth
Cooking class 2	Sweet and sour chicken salad	Chicken salad	Adapt ingredients to the Brazilian food culture.
	Tomato sauce with peaches	Yogurt sauce	Encourage the preparation of fresh fruits using different preparation techniques without adding other ingredients to facilitate consumption.
	Creamy fruit salad	Fresh fruit cream sherbet	Encourage the use of whole grains.
		Whole wheat frying pan bread	Encourage the use of homemade salad dressing.
Cooking class 3	Roasted meatballs	Whole grain rice with garlic	Encourage the preparation of a typical Brazilian meal.
	Baked sweet potato	Black beans cooked with pumpkin	Adapt ingredients to the Brazilian food culture.
	Coleslaw	Beef steak with onions	Encourage the use of homemade salad dressing.
	Creamy fruit salad with poppy seeds	Mixed salad	Encourage the use of fresh fruits without adding other ingredients to facilitate consumption.
	Barbecue sauce	Vinaigrette dressing
	Black-eyed pea hummus	Orange
Cooking class 4	Corn and white bean soup	Roasted meatballs	Adapt ingredients to the Brazilian food culture.
	Broccoli salad with chickpeas	Whole wheat pasta	Prepare recipes according to the season.
	Banana pudding	Homemade tomato sauce	Encourage the use of fresh fruits without adding other ingredients to facilitate consumption.
	Whole grain rice	Broccoli salad with lentils and cashew nuts	Encourage the use of whole grains, legumes, nuts, and seeds.
	Whole wheat pasta	Salad dressing	Encourage the use of homemade salad dressing.
		Fresh fruit platter	Encourage the use of homemade tomato sauce.
		Seasoned salt (demonstration)	Encourage the use of seasoned salt to lower sodium intake.
Cooking class 5	Sautéed chicken	Stewed fish with coconut milk (Moqueca)	Adapt ingredients and dish to the Brazilian food culture. Encourage the use and intake of fish.
	Whole wheat pasta	Parboiled rice with parsley	Adapt ingredients and dish to the Brazilian food culture.
		Fish Pirão
		Farofa
	Salad with lettuces and chick peas	White bean salad with onions, lettuce and tomatoes	- Encourage the use of whole grains, legumes, nuts, and seeds.
	Marinara Sauce with tomatoes and mushrooms	Orange, mustard and honey salad dressing	- Encourage the use of homemade salad dressing.
	Pineapple Cake	Whole-meal cake	- Encourage the use of fresh fruits in the cakes.

	Culinary dish	Sensory score (%)
	Culinary dish	Appearance	Color	Smell	Texture	Taste
Cooking class 1	Roasted vegetables	100	100	80	100	20
	Omelet	60	80	100	80	60
	Fruit salad	80	40	100	100	80
	Baked chicken	100	100	100	80	80
	Poached chicken	80	80	100	20	20
	Sautéed chicken	100	100	100	100	20
Cooking class 2	Chicken salad¹ 1 Evaluated by a panel of three tasters;	100	100	100	100	33
	Yogurt and mustard sauce¹ 1 Evaluated by a panel of three tasters;	100	100	100	100	33
	Fruit cream sherbet¹ 1 Evaluated by a panel of three tasters;	100	100	66	33	33
	Blender bread with seeds² 2 Evaluated by a panel of four tasters;	75	100	100	50	75
	Blender bread without seeds² 2 Evaluated by a panel of four tasters;	75	100	100	100	100
Cooking class 3	Black beans seasoned before cooking	60	100	80	60	80
	Black beans seasoned after cooking	100	80	100	100	100
	Beef steak with onions	0	20	100	40	80
	Whole grain rice with garlic	100	100	100	100	100
	Mixed salad	60	80	100	100	100
	Vinaigrette dressing	100	100	80	100	80
Cooking class 4	Roasted meatballs	100	80	100	100	100
	Homemade tomato sauce	60	20	100	100	80
	Whole wheat pasta	100	100	100	100	100
	Broccoli salad with lentils	100	100	100	100	100
	Balsamic vinegar salad dressing	80	80	80	80	60
	Fresh fruit platter	100	100	100	80	80
Cooking class 5	Fish stew with coconut milk	100	80	100	80	100
	Parboiled rice with parsley	100	100	100	100	100
	White bean salad	100	100	100	80	100
	Orange, mustard, and honey salad dressing	100	100	100	100	100
	Whole grain oatmeal and fruit cake	100	100	100	100	100
	Farofa³ 3 Traditional Brazilian dish made of cassava flour fried in butter or oil, which can be prepared with other ingredients (sausages, eggs, and vegetables); with butter	100	100	100	80	40
	Fish pirão⁴ 4 Traditional Brazilian dish made of cassava flour cooked in broth.	100	100	100	100	20

Culinary recipe	Reasons and modifications	Final culinary recipe
Poached chicken	The preparation method was altered to optimize the texture, taste, and cooking time.	Pressure cooker chicken
Sautéed chicken	The amount of salt was reduced by 42%.	Sautéed chicken
Omelet	A larger frying pan was used, dry oregano was added, and the amount of salt was reduced by 50%.	Omelet
Fruit cream sherbet	A larger amount of mango was added. The preparation time was altered to enhance fruit flavor and maintain the characteristic ice cream texture.	Fruit cream sherbet
Blender bread	The preparation method was altered to optimize the cooking time.	Frying pan bread
Cooked black beans	Cooking time was reduced and the amount of water was increased while maintaining the integrity of the beans and pumpkin.	Cooked black beans
Balsamic vinegar salad dressing	Ingredients were altered to lower costs and enhance taste attribute.	Lemon vinaigrette salad dressing

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[1] Correspondência para/Correspondence to: RPC PROENÇA. E-mail: <rossana.costa@ufsc.br>.