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Cereal bars are nutritious food composed of several ingredients including cereals, fruits, nuts and sugar among others. Thus, this study aimed to develop cereal bars containing pineapple peel flour. A completely randomized design was used with four treatments, as follows: Control (0% flour); T1 (3% flour); T2 (6% flour); and T3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber and carbohydrates. It was observed that the higher the pineapple peel flour content, the greater the crude fiber content in the cereal bars was, evidencing the significant amounts of crude fiber in the pineapple peel. In the texture analysis, although an increase in bar consistency was observed with increasing concentrations of pineapple peel flour, no differences were observed up to 6% flour addition when compared to the control. With respect to the sensory attributes, the samples scored among the hedonic terms 7.0 (moderately good) and 9.0 (very good). It can be concluded that the pineapple peel flour is a good alternative to be introduced in human diet, in addition to significantly reduce waste generation in the pulp industries. Practical Applications In this study, we produced cereal bars using different concentrations of pineapple peel flour (PPF), a co‐product of the fruit industry. We observed that the addition of up to 6% PPF in the cereal bars did not alter the sensory acceptance and increased the fiber content. We believe that these findings may be useful for the production of cereal bars with healthier characteristics and reduce the environment impact caused by industrialization of pineapple.

Recently, in Brazil, coloured-tegument soybean cultivars have been developed, such as those with brown and black teguments. Soybeans with black teguments have been widely used for decades due to their health benefits and their use in oriental folk medicine as a result of the presence of phytochemicals. They have been recognized as health-promoting functional food ingredients due to their antioxidant activity, and are also known to have anti-cancer, hypoglycaemic and anti-inflammatory effects and have been used in the treatment of various circulatory disorders. This study aimed to determine the proximate composition, fatty acid levels and lipoxygenase activity of soybean lineages with different tegument colours intended for human consumption. The lineage MGBR10-16601 which has a yellow tegument, presented the highest protein and lowest fat contents, with values of 37.6 g 100 g-1 and 18.3 g 100 g-1, respectively. The lineage MGBR10-16201, which also has a yellow tegument, was identified as free of lipoxygenase isoenzymes. The unsaturated fatty acid levels ranged from 18.48 to 31.37 mg g-1 and from 47.36 to 58.31 mg g-1 for oleic and linoleic acids, respectively. The lineage BRN07-50543, which has a black tegument, presented high total isoflavone levels (546 mg 100 g-1), with an oleic acid level above and linoleic acid level below the standards established by the Codex Alimentarius for soybean oil, with values of 31.37 mg g-1 and 47.36 mg g-1, respectively. The cultivar BRSMG 790A, which has a yellow tegument, presented the lowest isoflavone level (171.4 mg 100 g-1). All the genetic materials examined presented crude protein, fat, dietary fibre and ash levels within the commercial parameters established for soybeans.

ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

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