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CARROT CUPCAKES DEVELOPMENT ADDED FLAX FLOUR (Linum

Usitatissimum L.): PHYSICOCHEMICAL COMPOSITION, SENSORY
ACCEPTABILITY AMONG CHILDREN AND RELATIONSHIPS WITH
NUTRITIONAL STATUS

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 78

Revista ISSN 2179-5037

CARROT CUPCAKES DEVELOPMENT ADDED FLAX FLOUR (Linum

Usitatissimum L.): PHYSICOCHEMICAL COMPOSITION, SENSORY
ACCEPTABILITY AMONG CHILDREN AND RELATIONSHIPS WITH
NUTRITIONAL STATUS

Paôla Diovana Gomes1

Fabiane La Flor Ziegler Sanches2
Elisvânia Freitas Dos Santos3
Maria Raquel Manhani4
Daiana Novello5

ABSTRACT: Aimed to elaborate carrot cupcakes enriched with flax flour (FF), analyzing the
sensory acceptance by children, and the physicochemical composition of the standard
product and one with a higher FF content and similar acceptance. Also, was performed the
prevalence of nutritional diagnosis of children on taste attribute for the purpose of studying
the nutritional status as interference factor in the acceptability. The following cupcakes
formulations were done: standard (0%) and the other with 15, 18 and 21% FF. Participated in
the sensory analysis 55 untrained tasters, both genders, between 4 and five years. The
addition of 18% FF was the sample with the highest content, and similar to standard
acceptance, especially in appearance, aroma and color attributes. There was no difference
between the taste attribute notes related to nutritional diagnosis. The physicochemical
analysis of the samples and standard with 18% FF was observed higher concentrations
crude fiber, ashes, protein, fat and caloric value in the sample with FF, though observed in
lower concentrations of moisture and carbohydrates. The food preparation of products
showed an addition level up to 18% FF in cupcakes was well accepted by children, obtaining
similar acceptance to the standard product.

Key-words: cereal; functional ingredient; sensory analysis.

1
Bacharel em Nutrição pela Universidade Estadual do Centro-Oeste – UNICENTRO. Brasil.
nutridai@yahoo.com.br
2
Doutora em Alimentos e Nutrição, Docente do Curso de Nutrição da Universidade Federal do Mato
Grosso do Sul – UFMS. MS, Brasil. fabianelaflor@gmail.com.br
3
Doutora em Ciências da Cirurgia, Docente do Curso de Nutrição da Universidade Federal do Mato
Grosso do Sul – UFMS. MS, Brasil. elisvania@gmail.com.br
4
Doutora em Tecnologia de Alimentos, Docente dos Cursos de Farmácia e Nutrição da Universidade
São Judas Tadeu – USJT. rmanhani@yahoo.com
5
Doutora em Tecnologia de Alimentos, Docente do Curso de Nutrição da UNICENTRO e do
Mestrado Interdisciplinar em Desenvolvimento Comunitário da UNICENTRO.
 79

DESENVOLVIMENTO DE CUPCAKES DE CENOURA ADICIONADOS DE

FARINHA DE LINHAÇA (LINUM USITATISSIMUM L.): COMPOSIÇÃO FÍSICO-
QUÍMICA, ACEITABILIDADE SENSORIAL ENTRE CRIANÇAS E RELAÇÕES
COM O ESTADO NUTRICIONAL

RESUMO: Objetivou-se elaborar cupcakes de cenoura enriquecidos com farinha de linhaça

(FL), analisar a aceitação sensorial entre crianças, e determinar a composição físico-química
da formulação tradicional e daquela contendo maior teor de FL e com aceitação sensorial
semelhante à padrão. Também, foi realizada a avaliação da prevalência do diagnóstico
nutricional das crianças sobre o atributo sabor, com a finalidade de estudar o estado
nutricional como fator de interferência para aceitabilidade. Foram elaboradas as seguintes
formulações de cupcakes: padrão (0%) e as demais com 15, 18 e 21% de FL. Participaram
da análise sensorial 55 provadores não treinados, de ambos os gêneros, com idade entre 4
e 5 anos. Os resultados da análise sensorial mostraram que a adição de 18% de FL foi a
amostra com maior teor e aceitação semelhante à padrão, principalmente nos atributos
aparência, aroma e cor. Não houve diferença entre as notas do atributo sabor relacionadas
ao diagnóstico nutricional. Na análise físico-química das amostras padrão e com 18% de FL
foram verificados maiores teores de fibra bruta, cinzas, proteínas, lipídios e valor calórico na
amostra com FL, entretanto observaram-se menores concentrações de umidade e
carboidratos. A elaboração dos produtos comprovou que um nível de adição de até 18% de
FL em cupcakes foi bem aceito pelas crianças, obtendo-se aceitação semelhante ao produto
padrão.

Palavras-chave: cereal; ingrediente funcional; análise sensorial.

1. INTRODUCTION
Flax (Linum usitatissimum L.) is a functional food that provides health benefits,
for being a source, especially α-linolenic acid (omega-3), lignans and dietary fiber.
This food is related to a reduced risk of cardiovascular disease and anticarcinogenic
properties (TRUCOM, 2006). Also thus, are considered as potential food for adding
new ingredients to such products.
Children between 2 to 6 years are within the preschool period, which begins a
bond phase between children and food, and the principle of the formation of habits.
At this age it is considered that children are building their opinion, transmitting new
knowledge to their parents (FAGIOLI; NASSER, 2006). Since childhood people
accept or reject foods according to the sensation experienced when eating them or
watching them, so, the option for sweeter foods that may be associated with weight
gain. Thus, the knowledge of the food consumption determinant is an important tool
for choosing healthy foods and change prevention of risky behaviors (BELLISLE,
2010). Regarding the children feeding, the school environment is favorable and

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 80

privileged to stimulate the healthy habits development, the importance of guidance

on these habits occurs mainly because at this age children feel pressured to eat the
same foods from colleagues, family members or other influential figures (JOMORI et
al., 2008).
The practices and eating behavior the family adopts the child's feeding
provides important environmental aspects that build the food patterns of acceptance
by the child. Therefore, the importance of varying the experiments with different
flavors and textures to promote the transition into adulthood diet. During early
childhood is necessary that changes about inadequate habits are achieved on time
and under assistance, so the eating habits development must proceed gradually
avoiding intolerances about food appearances helping to have a balanced diet
(BLOSSFELD et al., 2007).
In Brazil, about 10 to 15% of preschoolers attending daycare center and stay
8-10 hours a day in this environment, receiving during that time about two-thirds of
their daily nutritional needs, so it is important the food and care offered meets their
needs favorably influencing their nutritional condition (BARBOSA et al., 2006).
Highlight that children in preschool already know choosing foods to eat and have a
tendency to lower intake of vegetables and fruits, preferring those with higher calorie
and less nutritious. Thus, a useful strategy for increasing fiber intake and omega-3
for this age group would add derivatives of flax in bakery products such as cakes,
which are foods that are widely consumed by children, thus improving the nutritional
and sensory quality from the product (MORAES et al., 2010). However, the new
products success depends on their performance with the consumer. Thus, the
sensory tests are extremely important tools for the development, acceptance and
preference of these foods (DUTCOSKY, 2011), as well as for children.
Sensory testing with children has become increasingly important to the food
processing industry, due to the increased number of products directed to the
children's market and the children’s power in purchase decisions. However, sensory
studies have not been directed to this need. These tests are applied to a limited
extent, however over the years it has become evident the importance of
understanding the behavior of this special population (KROLL, 1990) through
researches in this area.

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 81

Thus, the aimed of this study was to elaborate carrot cupcakes enriched with
flax flour (FF), analyzing the sensory acceptance and physicochemical composition
of the standard product and one with a higher FF content and similar acceptance.
Also, was performed the prevalence of nutritional diagnosis of children on taste
attribute for the purpose of studying the nutritional status as interference factor in the
acceptability.

2. MATERIAL AND METHODS

2.1 Flax Flour obtainment

Were used ten kilograms of FL, brand marketed in the country, sold between
January and July 2013, in a supermarket city Guarapuava, PR. Each package
contained 200 g being wrapped in individual plastic packets. As observation criteria
were observed the same lot number and expiration date longer than 12 months.

2.2 Cupcakes preparation

We prepared four different cupcakes formulations, weighing on average 60 g
each: a standard mass containing only white wheat flour (F1) and other added
different proportions of whole wheat flour and flax flour. However, for classification
purposes, we considered only those added samples being FF: 15% (F2), 18% (F3)
and 21% (F4). These percentages addition were selected after preliminary sensory
tests conducted with the product. Besides the addition of linseed oil, the ingredients
used in the formulations were: grated carrots (25.71%), brown sugar (22.85%), white
flour (F1: 21.46%, F2: 1.46%, F3: 0.46% and F4: 0.23%), margarine (14.28%), eggs
(12.85%), baking powder (2.85%), wholemeal (F1: 0%, F2: 5.00%, F3: 3.00% and
F4: 0.23%).
All ingredients were weighed on a digital scale (Filizola®, Brazil) with a
precision of 0.1 g and 15 kg maximum capacity, the Technique Dietetic Laboratory
from UNICENTRO. The ingredients: carrots, eggs, brown sugar, margarine, baking
powder, white flour, flax flour and whole meal were processed in a blender (Walita®,
Brazil) for about 5 minutes, until get a homogeneous mass. After ready, the mass

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was added to paper cake forms 5.0 x 7.0 x 3 cm, suitable for cupcakes and baked in
the oven in 180 ºC temperature for 20 minutes.

2.3 Sensory analysis

Participated in this research 55 children not trained properly enrolled in a
Municipal Center of Childhood Education in Palmeira City, PR, from both genders,
between 4 and five years. The products were subjected to sensory analysis, in a
proper room at school, being evaluated one student one at a time. Each test was
performed in individual booths, ballot box type, and the tester was helped by the
researchers to fill the answers. The sensory analysis evaluated attributes of
appearance, aroma, taste and color. The samples were analyzed using a structured
facial hedonic scale of 5 points, ranging from hated (score 1) to liked a lot (score 5)
as Dutcosky (2011). It was also applied, a question about global acceptance
analyzed from two specific points between "yes" liked the sample "no" did not like the
sample, modified Moskowitz (1994). For each panelists was given a piece of each
sample (approximately 10 g) in white plastic dishes, coded with three digit numbers,
in randomized complete and balanced blocks, considering the addition of each
ingredient, accompanied by a glass of water to carry the white. The samples were
provided to judges in order sequential monadic (DUTCOSKY, 2011).

2.4 Acceptability Index Calculation (AI)

The index calculation for the acceptability of four formulations was performed
according to the formula: AI (%): 100 x A / B (A = average score for the product
obtained, B = maximum score given to the product) (MONTEIRO, 1984).

2.5 Physicochemical analyzes

The physicochemical analysis of the products was carried out in the Animal
Nutrition Laboratory, Veterinary Medicine Department from UNICENTRO,
Guarapuava, PR. The following determinations were performed in triplicate in
standard formulation and on that with higher FF addition level and with sensory
acceptability similar to the standard: Moisture Determination: Was performed
according to AOAC (2011) which consists in drying 105 °C up to constant weight.
Protein Determination: It was done by evaluating the total nitrogen in the sample by

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the Kjeldahl method, given the level semi-micro (AOAC, 2011), was used the
nitrogen conversion factor of 6.25 for protein. Lipids Determination: The samples
were evaluated by the Bligh and Dyer (1959) method. Ash Determination: It was
determined in oven at 550 °C, by AOAC (2011) method. Carbohydrate
Determination: was carried through theoretical calculation (by difference) the
samples results according to the formula, including fiber: % Carbohydrates = 100 -
(% moisture + % protein + % fat + % ash). Crude Fiber Determination: Performed
according to the methodology from AOAC (2011). Total Caloric Value Determination:
Total Calories (kcal) was calculated using the next values: lipids 8.37 kcal/g, proteins
3.87 kcal/g, and carbohydrates 4.11 kcal/g (MERRIL; WATT, 1973).

2.6 Reference Daily Value Determination (DV)

The DV was calculated relatively to 50 g of the sample, according to the
recommended values for children from 4 and five years (DRI, 2005). The nutrients
were assessed by calculating average tasters, resulting in: 1.719 kcal/day, 244 g
carbohydrates, 62.5 g protein and 65.4 g lipid.

2.7 Anthropometric evaluation

The weight and height measurement of children was performed to determine
the nutritional status and subsequent comparison with the sensory acceptance. The
anthropometric data on weight and height were collected in accordance with the
recommendations of the National Food System and Nutrition Surveillance
(FAGUNDES et al., 2004). Weight was measured on a digital scale (Wiso Ultra
Slim®, Brazil) with 180 kg of capacity. The height was measured by an inelastic tape
fixed to the wall, deducting 0.50 cm from the floor. Children were measured without
shoes or hair adornments. The Body Mass Index (BMI) was calculated considering
the value of the current weight (kg) divided by square of height (m2). Data analysis
was performed using the rating scales and BMI tests for age: BMI/I (WHO, 1998),
according to the following classification: slimness (BMI: percentile > 0.1 and < 3),
normal weight (BMI: percentile > 3 and < 85), overweight risk (BMI: > percentile > 85
and < 97), overweight (BMI: percentile > 97 and < 99.9) and obesity (BMI: percentile
> 99).

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2.8 Statistical analysis

Was used analyzed descriptive statistics, besides the Chi-square test from
Pearson and Fisher´s exact test. Numerical data were evaluated by variance
analysis, using the Tukey test and McNemar's chi-square test for average
comparison. All evaluations were performed in Statgraphics Plus® software, version
5.1 and Statistical Package for the Social Sciences®, version 18 (SPSS), with 5%
significance level.

2.9 Ethical issues

This study was approved by the Ethics Research Committee from
UNICENTRO, opinion number No. 49549/2012. As exclusion criteria were
considered the following factors: having allergy to some ingredient used to
manufacture the products, being older or younger than the age of interest in the
study, not being student from Municipal Center for Early Childhood Education and
studied children who do not presented the Consent Free and Informed Term signed
by the legal guardian.

3. RESULTS AND DISCUSSION

In the present study, we evaluated 47.30% female (n=26) and 52.70% male
(n=29) children, with mean 4.32±0.47 years.
Table 1 shows the acceptability index and sensory evaluation of the standard
cupcakes and enriched with flax flour.

Table 1. Acceptability Index (AI) and sensory affective testing means to standard
cupcakes formulations and added 15, 18 and 21% flax flour
Formulations/ F1 F2 F3 F4
Attributes Mean±SD Mean±SD Mean±SD Mean±SD
a a ab b
Appearance* 4,36±1,02 4,05±1,18 3,82±1,44 3,31±1,53
AI (%) 87,20 81,00 76,20 66,00
Aroma* 4,23±1,18a 3,76±1,51a 4,05±1,33a 3,80±1,49a
AI (%) 84,60 75,20 81,00 76,00
Taste* 4,74±0,64a 3,93±1,24b 3,49±1,15b 2,02±1,06c
AI (%) 94,80 78,40 69,80 50,25
a ab ab b
Color* 4,30±0,94 3,94±1,22 3,83±1,34 3,65±1,45
AI (%) 86,00 78,80 76,60 73,00

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Positive (yes) overall acceptance (%)** 92,70a 76,40b 78,80b 50,90c

*Different letters in the line indicate significant difference by Tukey's test (p<0.05); **Different letters in the line
indicate significant difference by McNemar's chi-square test (p<0.05); SD: Standard deviation; F1: standard; F2:
15% flax flour; F3: 18% flax flour; F4: 21% flax flour.

The F1 and F2 formulations had higher scores for the appearance attribute
than F4 (p<0.05). Corroborating these data, surveys from Maciel et al. (2008) studied
the effect of adding FF (10, 15 and 20%) in adults with biscuit-type cracker also
observed that the use of higher levels of this ingredient, promoting a reduction in the
scores of products appearance (p<0.05). About the aroma attribute there was no
meaningful difference between the samples, which was also verified by Lima (2007)
in work with adults evaluating FF addition (4,7 and 10%) in bread samples.
Regarding the taste, the standard sample (F1) was the most accepted,
knowing that F4 is the one that received the lowest scores (p<0.05). Ramcharitar et
al. (2005) reported similar results with the addition of adult evaluating FF on muffins,
where it was found that the standard formulation was preferred by tasters. Similarly
to taste, in color attribute evaluation, can be noticed that F1 showed greater
acceptance that F4 (p<0.05). This may be due to dark brown pigmentation of FF that
probably interfered in cupcakes color. Data that corroborate with this study were
observed by Borges et al. (2011) with adults in breads added 10 and 15% flax flour,
showing up darker when compared to the standard. About the overall positive
acceptance, it was found that the standard sample showed higher percentages of
positive responses, followed by F3, and F4 showed the lowest percentage of
acceptance (p<0.05). However, it is emphasized that all samples remained with
results of global acceptance above 50%, being well accepted by the judges.
Research Moraes et al. (2010) with adult tasters who assessed formulations added
FF (5, 15, 30 and 45%) in ordinary cake, also found that higher levels of this
ingredient decreased the overall products acceptability, but keeping up 50%.
In general, the FF addition in the products reduced the acceptability rate,
especially in terms of taste. However, these four formulations, with the exception of
F4 in appearance and taste attributes showed acceptance percentages above 70%,
which considers products with good sensory acceptability, according to Dutcoski
(2011). Corroborating these findings, Possamai (2005) evaluated the sensory
acceptability (adults) honey bread added 20% wheat bran and 20% FF, also found

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similar results for acceptability for both products (average of 89,3%). In Figure 1, we
can observe the hedonic values distribution of tasters on each sensory attribute
evaluated.
90 90
80 80
70 70
60 F1 60
50 50 F1

(%)
(%)

40 F2 40 F2
30 30 F3
F3
20 20
10 F4 10 F4
0 0
1 2 3 4 5 1 2 3 4 5
Appearance notes Aroma notes

90 90
80 80
70 70
60 F1 60 F1
(%) 50
(%)

50
40 F2 40 F2
30 F3 30 F3
20 20
10 F4 10 F4
0 0
1 2 3 4 5 1 2 3 4 5
Taste notes Color notes

Figure 1. Tasters distributions by the hedonic values obtained in evaluation

appearance, aroma, taste and color attributes of standard cupcakes formulations
(F1) and added to 15% (F2), 18% (F3) and 21% (F4) flax flour.

In general, except for the taste attribute, all formulations were reported more
frequently in score 5 ("liked a lot"), especially the standard formulation, demonstrating
that products were well accepted by the tasters. Corroborating these results, Hussain
et al. (2006) evaluated adult subjects on the sensory cookies acceptance containing
FF (5 to 30%) also found that products with lower levels of this ingredient (10 and
15%) had the highest scores for taste. According Alamanou et al. (1996) attributes as
aroma and taste are probably the most important features affecting sensory
properties of food products added with different ingredients. Thus, the formulation
containing 18% FF (F3) was selected to carry out the remaining analyzes, along with
the standard for comparison, because it was the highest level of the ingredient and
with good acceptability, being confirmed by AI > 70%.

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In Table 2 is possible to observe the physicochemical composition (F1) and

daily values recommended from standard cupcakes (VD) and added of 18% FF (F3),
compared to a reference product.

Table 2. Physico-chemical composition and daily recommended values - DV* (50 g

middle portion) of a standard cupcake (F1) and added with 18% flax flour (F3),
compared with a reference product**
Evaluation F1 DV F3 DV Reference**
Mean±SD (%)* Mean±SD (%)*
Moisture (%) 44,38±0,16a - 41,22±0,12b - 25,10
Ash (g.100g-1) 0,87±0,01b - 1,74±0,01a - 1,90
Proteins (g.100g-1) 6,95±0,29b 5,56 8,62±0,04a 6,89 5,30
Lipids (g.100g-1) 8,95±0,03b 6,85 11,49±0,10a 8,79 14,60
Carbohydrate (g.100g-1) 38,85±0,41a 7,96 36,93±0,28b 7,57 53,00
Calorie value (kcal.100g-1) 258,87±0,72b 7,53 280,99±0,15a 8,17 361,00
Crude fiber (g.100g-1) 9,27±0,05b - 15,51±0,07a - -
Different letters in the line indicate significant difference by student's test (p<0.05); *DV: nutrients evaluated by
the mean of the Dietary Reference Intakes (2005) with base in a diet of 1.719 kcal/day; **Values compared with
“simple yellow cake” (USDA, 2001); Results expressed in humid base; SD: Standard deviation.

Was possible to observe higher levels (p<0.05) of moisture and carbohydrates

to the standard formulation, and both samples showed values of moisture above the
reference product (USDA, 2001). According to what explain Oliveira et al. (2007),
who found similar results in breads made with FF, reducing the moisture in the
product containing this ingredient compared to standard can be explained by the fact
that fibers present in large flax amount, have a higher water absorption power,
resulting in a lower content of free water.
The FF addition (F3) increased the amount of ash, protein, fat, calories, and
especially crude fiber in the products. Explained due to the fact that flax contains high
levels of protein (24%), fiber (32%) and lipids (36%) in its composition (OOMAH;
MAZZA, 1997). Corroborating these results, Oliveira et al. (2007), also reported
higher levels of protein (8%), fiber (3.9%) and lipids (6%) with the addition of flax
products (p<0.05) than in standard samples (6, 2 and 2%, respectively). Although
there was an increase in the lipids amount containing FF cupcakes, it should be
noted that this ingredient has a high level (19.8%) of omega-3 (n-3) (TACO, 2011)
which is regarded as one of the functional components beneficial for health
(TRUCOM, 2006; OLIVEIRA et al., 2007). Calculating the average content (theory) of
n-3 samples (F1 and F3) there is a total of 0.25% and 3.81% respectively (TACO,

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 88

2011) and may therefore have an F3 increase of 1.424% compared to the standard
product.
It stands out as the main result of this work the high fiber content found in F3
formulation (15.51 g.100g-1), expressing a significant increase of 67.31% compared
to F1. This is due mainly to the high average content of soluble and insoluble fiber
(8.5 and 19.5 g.100g-1, respectively) present in FF (MORRIS; VAISEY-GENSER,
2003). These results make the product an excellent choice for people with diabetes
(DM), because the fibers help in delaying the carbohydrates absorption, leading to a
blood glucose decrease (CARVALHO et al., 2012). Also, in the childhood obesity
case, several studies suggest a reduction of 3 to 5% in cholesterol and LDL-c with
use of soluble fiber due to its absorption capacity (FREITAS et al., 2005). According
to Brazilian Legislation (BRASIL, 2001), food is considered as a source of dietary
fiber when present between 3% and with high content in least 6%. Thus, knowing
that the method of determining crude fiber used in this study underestimates the
value of dietary fiber in the products (HERNÁNDEZ et al., 1995), can be considered
both formulations with a high fiber content.
The following results were observed to mean anthropometric variables of
children evaluated (mean±SD): 1.10 m±0.04 of stature, 17.80 kg ±2.29 of weight,
14.90 kg/m²±1.45 of BMI, 5.45% (n=3) of slimness, 85.45% (n=47) of normal weight,
7.27% (n=4) overweight risk, 1.81% (n=1) of obesity.
Of the total number of children assessed, the majority belonged to the male
gender. The anthropometric assessment of the population, analyzed by BMI showed
that, in general, the nutritional status was classified as normal weight, corroborating
studies from Goes and Soares (2010) that assessed the nutritional status of 150
preschool children in Guarapuava, PR and found a total of 76% of normal children,
with 7.2% overweight risk and about 1.8% with obesity (BMI/I).
It is noteworthy that regardless of the method used to assess nutritional status
in scientific studies, it is possible to observe an increase in the prevalence of
overweight risk and obesity, which increase the risk of chronic degenerative
diseases. Observe clearly the nutrition transition of the global population, including
children, where there is a progressive reduction of nutritional deficiencies and the
increasing prevalence of overweight and obesity. Among the factors that may trigger
the increased risk of obesity are the demographic, socioeconomic and

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 89

epidemiological. Thus, it is critical to efficient monitoring by municipal administrators,

teachers, parents, universities and non-governmental organizations so that we can
ensure proper nutritional status of these children (BATISTA; RISSIN, 2003). Table 3
presents data on the prevalence of scores about the attribute taste regarding
nutritional assessment of the assessed children.

Table 3. Prevalence of taste notes attribute related to nutritional diagnosis (BMI) of

the children in a kindergarten
BMI variables/ Slimness Normal Overweight Obesity
Taste notes (%) weight (%) risk (%) (%)
F1 P=0,884
1 0,0 (0) 0,0 (0) 0,0 (0) 0,0 (0)
2 0,0 (0) 100,0 (1) 0,0 (0) 0,0 (0)
3 0,0 (0) 100,0 (3) 0,0 (0) 0,0 (0)
4 20,0 (1) 60,0 (3) 20,0 (1) 0,0 (0)
5 4,3 (2) 87,0 (40) 6,5 (3) 2,2 (1)
F2 P=0,491
1 50,0 (1) 50,0 (1) 0,0 (0) 0,0 (0)
2 0,0 (0) 100,0 (10) 0,0 (0) 0,0 (0)
3 0,0 (0) 100,0 (2) 0,0 (0) 0,0 (0)
4 5,9 (1) 82,4 (14) 11,8 (2) 0,0 (0)
5 4,2 (1) 83,3 (20) 8,3 (2) 4,2 (1)
F3 P=0,434
1 0,0 (0) 100,0 (4) 0,0 (0) 0,0 (0)
2 12,5 (1) 87,5 (7) 0,0 (0) 0,0 (0)
3 11,1 (1) 66,7 (6) 22,2 (2) 0,0 (0)
4 4,0 (1) 92,0 (23) 0,0 (0) 4,0 (1)
5 0,0 (0) 77,8 (7) 22,2 (2) 0,0 (0)
F4 P=0,460
1 12,0 (3) 80,0 (20) 8,0 (2) 0,0 (0)
2 0,0 (0) 88,9 (8) 11,1 (1) 0,0 (0)
3 0,0 (0) 93,8 (15) 0,0 (0) 6,3 (1)
4 0,0 (0) 80,0 (4) 20,0 (1) 0,0 (0)
5 0,0 (0) 0,0 (0) 0,0 (0) 0,0 (0)
*
P value for Pearson's chi-squared test with significance p<0.05; F1: standard; F2: 15% flax flour; F3: 18% flax flour; F4:
21% flax flour; BMI: Body Mass Index; (n) total: 55 tasters.

As can be seen in Table 3, there was no significant difference in the

prevalence of the attribute taste notes related to nutritional assessment of children
(BMI). Similar results were reported by Hill et al. (2009), who studied the association
of adiposity with a preference for fatty foods or sugary foods by children. Likewise,
there was no statistical difference (Fisher's exact test, p>0.05) between female and
male subjects, correlated with the attribute taste (likes and dislikes) of four
formulations. Thus, both genders showed a similar preference for FF addition in the
products.

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 90

However, according to Monneuse et al. (1991), who studied the impact of

gender and age on sensory acceptability of different milk products added with
different content of sugar and fat, children prefer foods with higher sucrose
concentrations, decreasing in adulthood. In adolescence, there is a significant
difference in preference for sweeter products, being higher for males.

4. CONCLUSION
The product development proved that an addition level up to 18% flax flour in
cupcakes was well accepted by the tasters obtaining similar sensory acceptance to
the standard product.
The physicochemical analysis of the product added 18% flax flour provided, in
general, an increase in nutrient content, except for carbohydrate and moisture. It is
noteworthy the substantial increase in crude fiber and n-3 in the added product of flax
flour, which works as a strategy for the consumption of these nutrients among the
children. The nutritional status of children and gender did not affect the acceptance of
the attribute taste of cupcakes. Therefore, flax flour can be considered a potential
ingredient with functional properties in addition to cookies and similar products, with
good acceptance by children.

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Recebido em 25 de abril de 2014.

Aceito em 13 de dezembro de 2014.

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