Comparação da aceitabilidade em preparações a base de milho em dois grupos sociais distintos

Abstract

The maize is one of the three most cultivated cereals in the world. Brazil is the third biggest maize producer,and It has the maize as the mainly consumed food. The goal with this study is to develop preparations using this product, to compare the acceptance from two different school level groups, a high school group and graduated students, to check which of them cosume more maize on their daily meals.The practical part was realized in the Technique dietary laboratory from the Catholic University of Brazilian (UCB).Fifteen psychologist students and fifteen UCB employees from the general service, tried and avaluated five preparations, having the maize as the mainly ingredient. This research was possible to be realized, due to the applications of a sensorial analysis questionary, allowing the participants classify the preparations into excellent, good and bad ones, in four basic questions(texture, flavor, aroma and appearance).Being also asked the maize cost, its uses and its dairy products.All the preparations were acceptted by the groups.The preparation chosen as the best flavor from group I with 80% was the cuscuz, lasagna with 73,3% and the maize juice with 66,7%.The group II chose as the best flavor, the lasagna and the cereal bar with 80% both. One clear evidency was that the group made by high level students chose the most practical preparations, on the other hands, the graduated students chose the sophisticated ones.Both groups answered that they usually use the maize at home.