EVALUATION OF FORMS OF BUYING HONEY AND ITSFEASIBILITYIN SCHOOL MEALS

Authors

  • Enelise Aparecida Staron State University of Ponta Grossa image/svg+xml
  • Camila Sztoltz Piroski State University of Ponta Grossa image/svg+xml
  • Fernanda Hanle State University of Ponta Grossa image/svg+xml
  • Aline Mendes Lopes State University of Ponta Grossa image/svg+xml
  • Leda Battestin Quast Federal University of Fronteira Sul image/svg+xml
  • Mareci Mendes de Almeida Universiadade Estadual de Ponta grossa

Keywords:

PNAE, Family farming, Honey cookies.

Abstract

Public schools have included in students’ meals products from family farming, in particular honey. This study aimed at researching the various ways in which honey in added into school meals in some municipalities, develop honey cookies enriched with fiber, evaluate their acceptance by children aged 4 to 9 years old, and finally socialize the outcomes of the research to beekeepers. Honey has been included in school meals on bread, as juice and tea sweetener and in sachets. Tasting the various options of snacks with honey demonstrated that cookies had a 95% of acceptance among children and microbiological analyses indicated the good quality of the product. The inclusion of honey in school meals contributed to children´s healthy diet in addition to providing one more option for beekeepers to commercialize honey and to strengthen family farming.

Author Biographies

  • Enelise Aparecida Staron, State University of Ponta Grossa

    Professora do Colégio Estadual Professor João Ricardo Von Borell Du Vernay, Brasil.

  • Camila Sztoltz Piroski, State University of Ponta Grossa

    Engenheira de Alimentos pela Universidade Estadual de Ponta Grossa (UEPG), Brasil.

  • Fernanda Hanle, State University of Ponta Grossa

    Engenheira de Alimentos pela Universidade Estadual de Ponta Grossa (UEPG), Brasil.

  • Aline Mendes Lopes, State University of Ponta Grossa

    Engenheira de Alimentos pela Universidade Estadual de Ponta Grossa (UEPG), Brasil.

  • Leda Battestin Quast, Federal University of Fronteira Sul

    Professora da Universidade Federal da Fronteira Sul (UFFS), Brasil. Doutora em Engenharia Química pela Universidade Estadual de Campinas (UNICAMP), Brasil.

  • Mareci Mendes de Almeida, Universiadade Estadual de Ponta grossa

    Professora da Universidade Estadual de Ponta Grossa (UEPG), Brasil. Doutora em Ciência de Alimentos pela Universidade Estadual de Campinas (UNICAMP), Brasil.

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Published

2015-04-27

Issue

Vol. 11 No. 1 (2015): Janeiro-Abril de 2015

Section

ARTIGOS

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