Análise das propriedades mecânicas de cereais matinais com diferentes fontes de amido durante o processo de absorção de leite

Damiani

Journal of Food Quality

et al. 2018

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,

Section: Resultsmentioning

confidence: 99%

Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Damiani

Journal of Food Quality

et al. 2018

“…Besides that, high moisture reduces the crispness, characteristic of cereal bars. In relation to cereal bars, the crispness indicates freshness and quality of the product, and its loss characterized by softening is one of the causes for rejection by consumers (ESCOBAR et al, 1998;SLADE;LEVINE, 1991;TAKEUCHI et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation

et al. 2014

ABSTRACT. Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp and kernel of bocaiuva and determine the nutritional quality, assess the acceptability, and microbiological quality. Two formulations of cereal bar were prepared with pulp dehydrated by osmoconvection and kernel of bocaiuva. The formulations were analyzed as for the texture, color analysis, proximate composition, fatty acids profile, mineral, microbiology and sensory evaluation. Cereal bars presented on average, in g 100 g total caloric value. Bars represented a source of calcium and iron and had a high content of oleic acid, average of 20 g 100 g -1 total lipids. In the microbiological evaluation, cereal bars have met the standards set by the legislation, being suitable for consumption. As for the attributes evaluated in the sensory analysis, all showed mean values above 6, considered acceptable for consumption. The use of bocaiuva may contribute to highlight differentiated taste and appearance, emphasizing the use of native fruits in the preparation of new products.Keywords: cereal bar, Acrocomia aculeata, acceptance, nutritional quality.Elaboração de barra de cereal de bocaiuva: avaliação física, nutricional, microbiológica e sensorial RESUMO. O uso de frutos regionais em produtos alimentícios tem crescido nos últimos anos, pois além de promover a preservação do bioma, obtêm-se produtos diferenciados e com valor agregado. Este trabalho teve como objetivos elaborar barras de cereal com polpa e amêndoa de bocaiuva, determinar a qualidade nutricional, avaliar a sua aceitabilidade e a qualidade microbiológica. Foram preparadas duas formulações de barra de cereal, adicionadas com polpa desidratada por osmoconvecção e amêndoa de bocaiuva. As formulações foram analisadas quanto à textura, análise colorimétrica, composição centesimal, perfil de ácidos graxos, minerais, microbiologia e avaliação sensorial. As barras de cereal apresentaram em média, em g 100 g -1 , 4,83 de umidade, 8,01 de proteínas, 12,93 de lipídeos, 1,30 de cinzas, 53,75 de carboidratos totais, 19,78 de fibras e 363,41 kcal 100 g -1 de valor calórico total. As barras foram fonte de cálcio e ferro e apresentaram alto conteúdo de ácido oleico, 20 g 100 g -1 de lipídeos totais. Na avaliação microbiológica, atenderam aos padrões da legislação encontrando-se apropriadas para o consumo. Quanto aos atributos avaliados na análise sensorial, obtiveram médias superiores a 6, sendo consideradas aceitas para consumo. O uso da bocaiuva pode contribuir para evidenciar sabor e aparência diferenciados, valorizando o uso de frutos nativos na formulação de novos produtos.Palavras-chave: barra de cereal, Acrocomia aculeata, aceitabilidade, qualidade nutricional.

“…Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License extruded foods attractive to all kinds of consumers (Takeuchi et al, 2005). The addition of fruit powders in snacks and breakfast cereals may improve their nutritional quality and attractiveness.…”

Section: Introductionmentioning

confidence: 96%

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Santos¹,

Steel²,

Aguiar³

et al. 2017

Afr. J. Food Sci.

This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, preference, and attitude or intention to consume. The scores given to the product with 25% whole peach palm fruit powder were significantly higher than the scores given to the other two study products, making it commercially viable.