Passos, Thais SouzaAndrade, Eva Débora de Oliveira2018-06-102021-09-292018-05-23ANDRADE, Eva Débora de Oliveira. Extrato de aveia (Avena Sativa L.): obtenção, determinação da composição centesimal e avaliação sensorial. 2018. 30 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Curso de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2018.https://repositorio.ufrn.br/handle/123456789/40034The soluble extract of oats (Avena sativa L.) is used as an alternative to the consumption of milk, for people with lactose intolerance. However, there are no studies in the literature on the nutritional value of this product, made in a homemade way. Thus, the present study had as objective to realize the centesimal composition of the oat extract and to evaluate the acceptance of preparations based on this vegetal extract. Five different lots (200 g/lot) of oats were used in thick flakes and different brands, which were immersed in hot water (80ºC) for five minutes, then crushed and sieved, to extract the phase soluble. The centesimal composition was performed in triplicate, being evaluated moisture, fixed mineral residue, proteins, lipids, carbohydrates available (by difference) and crude fiber. For the sensorial evaluation, two preparations containing the soluble extract of oats were produced, being the beef stroganoff and the banana and strawberry smoothie. These preparations were evaluated for the sensorial attributes by means of a Hedonic Scale of 9 points, to determine the Acceptance Rate (IA) of these preparations. The evaluated lots generated an average yield of 700 mL of oat extract. The overall mean values obtained for the centesimal composition were: 91.02% (2.27); ashes 0.18% (0.04); 1.81% protein (0.07); lipids 2.62% (0.22); fibers 3.13% (0.24); and available carbohydrates 0.97% (0.01). In relation to sensory analysis, the AI of the beef stroganoff was 89% and that of the banana and strawberry smoothie was 92%, results above 70% indicating good acceptance. Considering the results analyzed, it is possible to conclude that the soluble extract of oats is a great nutrient-rich option for use in substitution of animal products, being well accepted as an ingredient in preparations.embargoedAccessAnálise de alimentosDietéticaCulináriabachelorThesis