Avaliação do efeito do sistema de produção orgânico e não orgânico sobre a composição físico-química e sensorial de grãos cozidos

Abstract

An organic production system uses natural resources in opposition of the use of synthetic materials, besides the protection of the environment. However, the food produced in a non-organic agriculture, utilizes an overused dose of pesticides that contaminate food and the environment. With this information in mind, the goal of the research was to investigate the quality of organic and nonorganic grains, through by physicochemical composition and sensorial quality. The samples of corn, rice, beans and soybean, were obtained in the Southwest region of Paraná, and were cooked. Were made three replications for the physical-chemical analysis, in triplicate, the measurement of moisture, ash, crude fiber, protein, lipids, carbohydrates, sodium and potassium, and also the color using the Minolta colorimeter. The sensory analysis occurred with the difference using the Duo-Trio test, and the quantitative test of paired preference analysis. The physico-chemical results were analyzed by Student's t-test at the significance level p <0.05. Among the results stands out that organic soybean has a lower sodium content, besides showing differences in color (organic soy more yellow and non-organic more red). In sensory analysis, organic soybean was preferred by the judges. Towards the physical-chemical analysis of the other nutrients, the present research did not demonstrate statistical differences.