Nutritional labeling of biscuits prepared by enterprises of the Federal University of Grande Dourados Social Incubator

Abstract

The Federal University of Grande Dourados (UFGD), engaged in social issues in the region, created in 2006 a Social Incubator, which develops actions for a beneficiary public, with action in the socioeconomic and political spheres. Within these communities are elaborated diverse food products, like cakes, salgados and biscuits; being these products produced by women and marketed in the UFGD itself. The labeling of packaged and marketed food is mandatory, and generally small producers have no possess. This study aimed to develop the labeling with the nutritional information of cookies produced by the social incubator and marketed in the UFGD, adapting the products to the current regulations. With the labels containing the nutritional information the producers of cookies began to comply with the current legislation. The coconut, cream and passion fruit cookies were purchased at Campus II of the UFGD, and the investigators' interest in obtaining the labeling of the cookies was initially investigated. Moisture, lipids, fixed mineral residues, proteins, dietary fiber and carbohydrates were determined. The total energy value (TEV) was calculated using the following Atwater conversion factors: proteins 4 kcal / g, lipids 9 kcal / g and carbohydrates 4 kcal / g. The results obtained showed a great interest on the part of the elaborators in obtaining the labeling of the biscuits, we were able to calculate the quantity of each constituent and also the recommended daily value of each biscuit. The three biscuits presented small oscillations between the nutrients. The elaboration of labeling was of extreme importance in the quality of biscuits, adding greater nutritional and economic value to these products.