Desenvolvimento de uma bala adicionada de ingredientes funcionais e sialogogos

Abstract

Xerostomia, known as dry mouth, may be a consequence, or not, of the decline or interruption of salivary gland function with reduced salivary flow. Xerostomia has a varied etiology and multiple consequences which may compromise the nutritional status and health of the individual, and there are few options in the market to minimize its symptoms. The purpose of this study was the development of a jelly candy with addition of sialogogue substances with amounts in accordance to the Brazilian law. Three jelly candies were developed in tangerine, strawberry and mint flavors, and they were submitted to physicochemical, microbiological and sensory analysis. The results of sensory analysis were obtained by applying the Acceptance Test with a nine-point hedonic scale ranging from dislike extremely to like extremely, whose considered attributes were appearance, flavor, texture and aroma. The microbiological analysis results showed the jelly candies were suitable for the consumption. Regarding the physicochemical analysis, the jelly candies presented 308 kcal/100g, being 75.90% from carbohydrates, 23.69% from proteins and 0.41% from lipids. In the sensory analysis, there was no difference in the appearance and texture attributes. As to aroma attribute, the strawberry jelly candy differed from the others and as flavor attribute, all of them were different, being the strawberry jelly candy the best accepted. The development of a jelly candy as an innovative product that answers the needs of patients with xerostomia may be an alternative to improve the quality of life, because besides the sialogogue effect, the jelly candy can be a tasty vehicle for essential nutrients to the human health.