DIETARY TECHNICAL AND ACCEPTANCE OF RICE AND BEAN PREPARATIONS IN FOOD SERVICES IN RIO DE JANEIRO CITY
DOI:
https://doi.org/10.12957/demetra.2012.3593Abstract
Introduction: The intake of rice and beans during the last years have indicated a decrease of 40,5% and 26,4% among Brazilians. We believe with a better sensory quality on cooking of these foods allows better appreciation of them. Objective: To identify the method of preparing rice and beans and to analyze the sensory attributes. Materials and methods: Descriptive and quantitative study, conducted in 2011, in four restaurants with popular menus in Rio de Janeiro city, including the formulation of technical data sheets of preparation and sensory acceptance tests of the preparations methods used by the restaurant employees. Results and discussion: Different dietary techniques were clearly identified in the restaurants investigated regarding the washing rice, the temperature of the water used for cooking, the use of spices in the beans and the practice of letting it soak, as well as the bean thickening preparation. Regarding the sensory acceptance tests, most of the employees reported slightly like the preparations, however, 34.1% (rice) and 36.7% (beans) reported not approving or eating them. Conclusion: It is necessary to review the methods for preparations of rice and beans with the objective of raising their consumption in restaurants.
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