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BACKGROUND Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready‐to‐eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g−1, 10 g 100 g−1, 15 g 100 g−1, 20 g 100 g−1, expressed in w/w) were produced and the physico‐chemical and sensory characteristics were determined. RESULTS Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4‐fold in dietary fibre content and also 1.3‐fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. CONCLUSION Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality. © 2013 Society of Chemical Industry

ResumoO aproveitamento de coprodutos gerados durante o processamento de frutas faz-se necessário, uma vez que, por meio deste, pode-se desenvolver/encontrar a forma ideal de aproveitamento, reduzindo o impacto ambiental e agregando valor nutritivo a preparações convencionais. Este trabalho teve o objetivo de desenvolver e avaliar a aceitabilidade, características físico-químicas e microbiológicas de geleia mista de casca de abacaxi e polpa de pêssego aromatizada com canela. As seguintes análises foram realizadas: pH, acidez, sólidos solúveis (ºBrix), fibras alimentares totais, solúveis e insolúveis, açúcares e carboidratos totais, capacidade antioxidante, análise microbiológica e análise sensorial. O produto obtido foi classificado como geleia do tipo 'extra', apresentando valores de 3,50 para pH, fibras alimentares totais de 2,83 g/100 g e açúcares totais de 44,56 g/100 g, encontrandose dentro dos padrões microbiológicos e físico-químicos estabelecidos pela legislação brasileira vigente. A análise sensorial indicou que o produto elaborado apresentou aceitação satisfatória para todos os atributos avaliados, a saber: aparência, sabor, aroma e cor; com intenção de compra de 91% dos entrevistados. Palavras-chave adicionais: Ananas comosus; aproveitamento de coprodutos; novos produtos; Prunus persica; resíduos agroindustriais. AbstractThe use of byproducts generated during the processing of fruits are made necessary since, through these, can develop or find the optimum form of utilization, reducing the environmental impact and aggregating nutritional value to conventional preparations. This study aimed to develop and assess the acceptability, physicochemical and microbiological characteristics of mixed jelly pineapple peel and peach pulp flavored with cinnamon. The following analyzes were performed: pH, acidity, soluble solids (°Brix), total dietary fiber, soluble and insoluble, sugars and total carbohydrates, antioxidant capacity, microbiological analysis and sensory analysis. The product was classified as type 'extra' jam, with values of 3.50 for pH, total dietary fiber 1,93 g/100 g and total sugars 44,56 g/ 100 g, lying within the microbiological and physico-chemical standards established by the Brazilian legislation. Sensory analysis indicated that the product produced was satisfactory acceptance for all attributes, namely, appearance, flavor, aroma and color; with intention to purchase 91% of respondents.

O cerrado constitui grande fonte natural de recursos biológicos. Ocupa aproximadamente 22% do território nacional, dos quais, cerca de 90% estão situados nos Estados de São Paulo, Minas Gerais, Mato Grosso, Goiás e Bahia (FONSECA; MUNIZ, 1992). Esse bioma é considerado o segundo maior do País, superado apenas pela Floresta Amazônica (RIBEIRO; WALTTER, 1998).Existem poucos estudos sobre desenvolvimento de espécies nativas do cerrado, não havendo, portanto, o conhecimento das etapas de crescimento, pré-maturação, maturação, amadurecimento e senescência.O estudo do desenvolvimento é importante para o estabelecimento do ponto ideal de colheita e para a aplicação de tecnologias que retardem ou reduzam as atividades fisiológicas, aumentando seu período de conservação (CHITARRA, 1998;VILAS BOAS, 1999).Os desafios para a exploração dos frutos nativos existem; em contraposição, há um grande potencial a ser buscado, principalmente para a sua exportação, já que possuem sabores sui generis e não são encontrados em outros países (ALMEIDA et al., 1998).O conhecimento a respeito da planta é importante para sua inserção no mercado consumidor, preservação em seu estado natural e implantação de futuras lavouras comerciais. Entretanto, não há estudos inerentes à gabirobeira, em especial a seus frutos após a colheita. AbstractThe objective of this work was to characterize the gabiroba fruit (Campomanesia pubescens) during its development through physical, chemical, and biochemical analyses. The fruits were harvested 8 km off the city of Lavras, south of Minas Gerais, Brazil every 5 days from anthesis until complete maturation. The flowering of the gabiroba started in August and its maximum was in September, when the early fructification occurred although October is the ideal period to harvest. The period between flowers opening (anthesis) until ripening lasted 63 days (9 weeks). The fruit reached its maximum size at 63 days (9 th week) after anthesis, with 4,26 g, 17,39 mm and 16,03 mm, representing its mass and longitudinal and transversal diameters, respectively. The gabiroba fruit presented a significant increase of mass, longitudinal and transversal diameters, L* and a* values, vitamin C, total sugar, soluble solids and soluble pectin, during its development showing a simple sigmoidal behaviour. It was observed a decrease in the respiration rate and polygalacturonase activity between 48 and 53 days, as well as reduction in the firmness, total chlorophyll, and oscillation in the b* value and total pectin during the development of the fruit. Keywords: savanna fruit; growth; maturation. ResumoO objetivo deste trabalho foi caracterizar a gabiroba (Campomanesia pubescens) ao longo do seu desenvolvimento por meio de análises físicas, químicas e fisiológicas. Os frutos foram coletados a 8 km de Lavras, sul de Minas Gerais, em intervalos de 5 dias, a partir da antese até a sua maturação completa. A floração da gabiroba iniciou-se no mês de agosto e o ápice do evento foi no mês de setembro; sua frutificação inicial ocorreu no mês de set...

The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g -1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars.

The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 2 2 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%.

Maroleiro (Annona crassiflora Mart), belonging to the family of Annonaceae is a typical specie of the Cerrado and has occurred in most states. For fruit characteristics "sui generis", with significant nutritional value. This study aimed to characterize the marolo (Anonna crasiflora Mart) during fruit development, through the evaluation of its proximal and mineral composition. The fruits 2012/2013 season, were picked to 12Km from the city of Itumirim, southern Minas Gerais, in intervals of 20 days from anthesis to maturity, and the first fruits were harvested 60 days after anthesis. The flowering marolo began in late September 2012, with fruiting initially observed at the end of Dctober, with peak production at the end of February and beginning of March 2013 The fruits were harvested in the morning and carried to the laboratory, where followed up the moisture, ether extract, protein, ash, fiber and high sugar fraction beyond mineral quantification of them. During development reductions in moisture content and protein increments of ether extract, crude fiber and high sugar fraction and an oscillation in the mineral along the developmental stages was observed.

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20,30,40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g⋅100 g −1 . There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators. IntroductionBrazil is a country with enormous biodiversity, and Cerrado is its second largest biome, with many native species that produce fruits with excellent nutritional, sensorial, and functional potential. However, most of these fruits remain poorly explored scientifically [1].The marolo (Annona crassiflora Mart.) is a typical fruit of the Brazilian Cerrado and is among the 20 most common species in regional food [2]. da Silva et al. of dietary fiber, and 1830.6 mg⋅kg −1 vitamin C. The fiber constituting the edible portion of plants is resistant to digestion and absorption in the small intestine, playing an important role in gastric emptying and control of peristalsis. It fulfills an important role in nutrition, promoting beneficial effects for health and may delay the onset of chronic diseases and improving the quality of life [4].Due to the increasing consumer demand for healthy food, attempts are being made to improve the nutritional value of foods such as cereal bars [5]. The consumption of such food has grown due to its convenience, with the change in people's lifestyle.The expanding market for cereal bars and foods recognized as healthy products is leading the industry to diversify the variety of flavors and attributes, such as products enriched with nutrients; products developed for a specific group of people or with new features that benefit health [6,7].Given the above, we see the need to develop food bars enriched with dietary fiber, nutritional components, and palatable taste. Therefore, the aim of this study was to evaluate the shelf life of food bars, made with marolo pulp flour in different concentrations, during the period of 6 months,