DESENVOLVIMENTO DE FARINHA DE FOLHA DE BRÓCOLIS: COMPOSIÇÃO CENTESIMAL, CARACTERIZAÇÃO FÍSICO-QUÍMICA E TESTE DE ACEITAÇÃO (BRASSICA OLERACEA L. VAR. ITÁLICA PLENCK)

Abstract

The search for food alternatives that promote adequate nutrition and reduce food waste is growing. The use of unconventional edible parts, such as broccoli leaves, can be a viable solution. Often discarded, these leaves have high nutritional value, including proteins, fiber, and minerals, enriching various food products. This study proposes to partially replace wheat flour with broccoli leaf flour in cupcakes, evaluating the proximate composition, physicochemical characteristics, and acceptability among children aged 7 to 10 years. The leaves were ground and drought to produce the flour, and analyses of the composition and characterization of the leaf and broccoli leaf flour were conducted according to the methods of the Adolfo Lutz Institute. Three cupcake formulations were created: C1 (0%), C2 (5%), and C3 (10%). The acceptance of the C3 formulation was evaluated using a 5-point hedonic scale among children aged 7 to 10 years. The results showed an increase in ash content (from 1.33% in C1 to 1.78% in C3), fiber (from 1.38% in C1 to 7.52% in C3), and protein (from 6.4% in C1 to 7.5% in C3). In the acceptance test, 85.71% of the children gave the grade "5 – I loved it" for the C3 formulation. This demonstrates that incorporating broccoli leaf flour into cupcakes is effective in enriching the preparation with proteins, minerals, and fiber, as well as reducing food waste. The good acceptance among children reinforces the potential of this approach to improve child nutrition and promote sustainable eating practices. This study highlights the importance of exploring the integral use of food to address nutritional and environmental challenges.