The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen's self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.
Purpose The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent). Findings The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year. Originality/value Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.
Campomanesia rufa (O. Berg) Nied. is a native Cerrado species that presents great edible potential. However, it is a species “in danger of extinction” as recommended by the International Union for the Conservation of Nature (IUCN). No technical and scientific information about the species exists, thus demonstrating the importance of its research. The present work aimed at the physical and chemical characterization of immature and mature C. rufa fruits. The fruits showed a change in coloration from green (b * = 25.11, h = 122.43) to yellowish-green (b * = 34.26 , h = 115.73), an increase in mass (6.54 g to 10.88 g), diameter (23.76 mm to 28.03 mm) and soluble solids (8.00 to 10.80%). The fruits presented high levels of total (1246.35 mg 100 g-1) and soluble pectin (195.93 mg 100 g-1), high water content (78.86 g 100 g-1), low pH value (3.40), and high citric acid content (1.2%). However, the fruits had low protein (0.81 g 100 g-1), lipid contents, and low caloric values (64.76 kcal 100 g-1). The fruits presented significant values of carotenoids, phenolic compounds (312.47 mg 100 g-1), vitamin C (263.60 mg 100 g-1) as well as good in vitro antioxidant activity (1862.81 µM g-1). The results obtained indicate that C. rufa fruits showed a similar composition to the fruits of other Campomanesia species, and their biological properties should be investigated additionally under in vivo conditions.
Young vegetables are gaining more and more popularity on a world scale, not only because they are highly nutritious foods, but because they constitute a new ingredient, being used to improve the visual aspect of salads and other garnishes and to embellish a wide variety of dishes. This study aimed to compare the content of bioactive compounds and the antioxidant capacity of kale (Brassica oleracea L.) in three growth stages: microgreen (15 days after sowing), baby leaf (40 days after sowing) and adult (60 days after sowing). The cultivation was carried out in trays for the production of microgreens, later a portion was transplanted in beds to obtain baby leafs and plants in an adult stage. The analyzes performed were: total carotenoids, mineral profile, phenolic compounds and antioxidant capacity. Chemical analyzes showed, in general, that vegetables in microgreens and baby leaf stages had higher levels of micronutrients and antioxidant capacity by the phosphomolybdenum method than the plant in the adult (commercial) stage, however, for phenolic compounds and total carotenoids, the adult plant had higher levels than baby leaf and microgreens. It should be noted that baby leaf and microgreens are usually eaten raw and whole, avoiding losses and obtaining a better use of nutrients present in these vegetables. Thus, the consumption of vegetables harvested at early stages may contribute to a greater supply of nutrients and bioactive compounds in the diet.
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