O DESENVOLVIMENTO E AVALIAÇÃO DE UM ALIMENTO À BASE DE AÇAÍ (EUTERPE OLERACEA) COMO ALTERNATIVA AOS ULTRAPROCESSADOS NA PREVENÇÃO DA OBESIDADE INFANTIL.

Abstract

The development of taste preferences and the promotion of food autonomy in the early years of life are crucial for establishing healthy habits and preventing Non-Communicable Chronic Diseases (NCDs) in adulthood. In this context, the school environment emerges as a strategic space for nutritional interventions. This study aimed to develop and evaluate a food product based on açaí (Euterpe oleracea) for children's nutrition. The methodology was characterized as experimental research, with nutritional and microbiological analyses of the product being carried out. The results demonstrated that the cake presented a balanced nutritional composition suitable for children. The bromatological analysis revealed a moisture content of 47.19%, favoring softness and better sensory acceptance. The product presented a low lipid content (2.19%), in addition to 3.81% protein, 2.72% dietary fiber, 1.19% ash, and 42.9% carbohydrates. These data indicate a food that is energetically adequate and has a significant nutritional contribution, especially due to the presence of dietary fiber, which aids in satiety, intestinal function, and glycemic index modulation. The combination of complex carbohydrates and fiber can contribute to the prevention of metabolic diseases associated with the excessive consumption of ultra-processed foods. Furthermore, the use of açaí adds functional value to the product due to the nutritional and antioxidant properties of this fruit, which is widely consumed in the Amazon region.

Keyword: Food Introduction. Euterpe oleracea. Amazon. Ultra-processed