Use of Umbu (Spondias Tuberosa Arr. Camara) Pulp for Preparation of Diet Cereal Bar

Abstract

Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were analyzed by ANOVA and Tukey test (p≤0.05). The results revealed that the products presented high contents of protein, dietary fibers, lipids and ash. The BUX treatment reached better acceptance by the consumers related to odor, flavor, texture and overall quality attributes; it revealed higher positive purchase intention (58 %), followed by the BUT treatment (33%). The BUCT, BUC and BUA treatments reached lower acceptance by the consumers due to lower score to overall quality. The use of umbu pulp and gum in the preparation of diet cereal bar showed to be a good alternative to reduce fruit loss and to increase market value of the products that presented potential for consumers in general or with restriction to the use of sucrose.Aproveitamento da polpa de Umbu (Spondias tuberosa arr. Cam.) na produção de barras de cereais sem adição de açúcar Resumo -O umbu é um fruto muito apreciado pela população da região Nordeste brasileira, porém apresenta grande perecibilidade. A produção de barras alimentícias à base de frutas tornase interessante por permitir o aproveitamento tecnológico de matérias-primas nobres, além de reduzir perdas pós-colheita de umbus. Os objetivos deste estudo foram produzir barras de cereais sem adição de açúcar e com sabor de umbu, e realizar a caracterização química, física e sensorial dos produtos desenvolvidos. Foram estudados quatro tratamentos dietéticos, usando gomas como agentes ligantes e sucralose e acessulfame como adoçantes: BUA (goma arábica), BUC (carragena), BUT (tara), BUX (xantana) e o tratamento-controle BUCT (com xarope de glicose e sacarose).Os resultados das avaliações realizadas foram analisados por ANOVA e teste de Tukey (p≤0,05). Os produtos apresentaram elevados teores de proteínas, fibra alimentar, lipídios e matéria mineral. O tratamento BUX apresentou melhor aceitação pelos consumidores quanto aos atributos aroma, sabor, textura, qualidade global, e mais alto percentual de intenção positiva de compra (58 %), seguido pelo tratamento BUT (33%). Os tratamentos BUCT, BUC e BUA foram menos aceitos pelos consumidores, devido a menores escores para sua qualidade global. O uso da polpa de umbu e goma na produção de barras de cereais dietéticas mostrou ser uma boa alternativa para reduzir as perdas da fruta e para agregar valor ao produto, que...

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

“…Unlike most plant species, S. tuberosa produces fruits in the drought season. Thus, this plant is important during this season for pollinators and dispersers, and their fruits can be an alternative for population consumption, farmers survival, and production of several products: juice [6], mixed drinks [7], cereal bars [8], among others. Therefore, S. tuberosa has economic, social, cultural, and ecological importance [9].…”

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

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