DEVELOPMENT OF DIET AND LIGHT DESSERTS AND THEIR INCLUSION IN THE MENU OF A FOOD SERVICE UNIT
DOI:
https://doi.org/10.12957/demetra.2012.3273Abstract
In today's scenario of chronic diseases, many diet and light products are already in the marketplace for a population of about 30 million consumers, mostly diabetic, obese, hypertensive, hyperlipidemic, hypercholesterolemic, and others. There are, however, few diet and light options in a Food Service (FS). Thus, the objective is to develop diet and light desserts to be included in a menu of FS. Recipes were surveyed on websites and other units, assessing cost, variety, preparation time and acceptance of the desserts. Seven desserts were approved: two reduced in fat, four with no sucrose and reduced in fat, and one with no lactose.Thus it was possible to prepare healthier desserts for special groups and demonstrate the feasibility of production of diet and light desserts preserving sensory patterns and with affordable costs.
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