Traditional Sweet Rice Recipe - Nutritional and Sensory Evaluation of Friendly Recipes for Diabetics and Lactose Intolerants

Abstract

Abstract publicado em: Translational Research and Innovation in Human and Health Science, Annals of Medicine. 2018;50(Sup1):S118, doi:10.1080/07853890.2018.1427445Introduction: Traditional food recipes are part of a country’s heritage, frequently associated with traditional celebrations and events. Typically, they make use of regional ingredients and food preparation processes, being strongly influenced by the local geographic characteristics (1). The nutritional content of some of these foods however, makes them not adequate to consumers with some pathological conditions, such as diabetes or lactose intolerance, which strongly restricts its consumption. With the traditional recipe sweet rice “Saloio” from Estremadura (2) as a benchmark, we aimed to introduce specific modifications, namely sugar and milk replacement, in order to make them appropriate to diabetics or lactose intolerants. The original and the innovated recipes were then analysed and compared concerning nutritionally and sensory properties. Materials and Methods: The traditional sweet rice was cooked according with the recipe. Afterwards, two modified recipes were developed, one using fructose instead of sucrose, and the other one replacing milk by lactose-free milk. The following parameters were determined for the nutritional composition: moisture, ash, nitrogen (protein), total fat, individual fatty acids, sugars and dietary fibre. The available carbohydrates and the energy value were obtained by calculation. Additionally, the traditional recipe of sweet rice, as well as, the modified recipes was used for the sensory analysis where a triangle test and a hedonic test were applied. Results: For the nutritional analysis (per 100 g), of sweet rice recipes, the following results were obtained: an energy value between 94 kcal in the lactose-free recipe (LFR) and 110 kcal in the traditional recipe (TR); a protein content ranging from 1.89 g in LFR to 2.36 g in TR; a fat content from 1.27 g in LFR to 1.75 in the TR. The sensory analyses carried out with a trained sensory panel, highlighted differences between both modified recipes and the traditional one. Discussion and Conclusions: Results indicated that the major nutritional differences were the absence of lactose or sucrose in the modified recipes, as expected. Nevertheless, minor differences in the energetic value and in the protein, lipid and carbohydrates contents were detected, which can be attributed to the inherent differences among the ingredients. The sensory attributes of the modified recipes were, in general, considered satisfactory. References: (1) Costa HS, Vasilopoulou E, Trichoupoulou A, & Finglas P. New nutritional data on traditional foods for European food composition databases. European Journal of Clinical Nutrition, 2010; 64: 573–81. (2) Modesto ML. Cozinha tradicional portuguesa. 24th ed. Lisboa: Verbo; 2015. p. 212.Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.N/