The objectives of the research were to elaborate a savoury "farofa" (*) containing oil seeds and cashew nuts, and also evaluate its nutritional attributes, comparing them with those of the current dietary intake recommendations. The sensory acceptance was also determined. The raw materials used in the preparation of the farofa were: sesame; golden flaxseed; sunflower; toasted soybeans; oats; corn flakes; wheat germ; cashew nut; corn flour; sunflower oil; dehydrated seasoning and salt. The sensory analysis was carried out by 120 untrained volunteers of both sexes, who regularly frequented the campus. A physicochemical analysis was also carried out determining the total dietary fibre content as well as the soluble and insoluble fibre contents; fatty acids; saturated fats, monounsaturated fats, polyunsaturated fats, trans fats; peroxide index and oxidative stability. As for total fibre, a 30 g portion presented 11% of the recommended daily values; the ω-6 and ω-3 fatty acids showed a ratio of 5: 1, which is adequate according to the recommendations of the World Health Organization; and oleic acid represented 15 g of the lipid composition of the product. The mixture was stable according to the Rancimat method and the peroxide index was acceptable according to Brazilian legislation. The product showed excellent acceptance amongst the volunteers, with 98% of approval and 89% of purchasing intention.
Dietary fiber; MUFA; PUFA
