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http://repositorio.ufla.br/jspui/handle/1/48496| Title: | Aceitabilidade do “bife” de glúten no refeitório do IFSULDEMINAS - Campus Machado |
| Other Titles: | Acceptability of gluten "steak" at Ifsuldeminas' Cafeteria - Machado Campus |
| Keywords: | Alimentação saudável Glúten Sustentabilidade Vegetariano Healthy eating Sustainability Vegetarian |
| Issue Date: | Oct-2020 |
| Publisher: | Brazilian Journals Publicações de Periódicos e Editora Ltda. |
| Citation: | BRAGION, M. de L. L. et al. Aceitabilidade do “bife” de glúten no refeitório do IFSULDEMINAS - Campus Machado. Brazilian Journal of Development, Curitiba, v. 6, n. 10, p. 75324-75331, out. 2020. DOI: https://doi.org/10.34117/bjdv6n10-092. |
| Abstract: | Research has shown health damage from eating meat. The objective of this work was to introduce Seitan or gluten “steak” - protein extracted from wheat - in the IFSULDEMINAS cafeteria and to assess its level of acceptance. It was served and those who tried it answered an acceptability test. The analysis of the results, using descriptive statistics, showed that more than 50% of them have the desire that it continues to be served on the local. |
| URI: | https://doi.org/10.34117/bjdv6n10-092 http://repositorio.ufla.br/jspui/handle/1/48496 |
| Appears in Collections: | DEX - Artigos publicados em periódicos |
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