Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

Abstract

The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA), porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.Keywords: flour; savannah fruits; porosity; physical properties.Practical Application: Combine instrumental evaluation, with sensory analysis is increasingly important as we increase the reliability of data on the product developed. In this case we combine the TPA texture and sensory analysis of images in formulations added with foodstuffs bars with different concentrations of fruit flour.

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

“…da Silva et al [44] found values ranging from 15.86 N to 17.87 N for shearing of food bars with marolo flour and jerivá, respectively. High values for food bar hardness measurement are not always associated with low acceptance of the product.…”

Evaluación de características de calidad en barras de cereales con alto contenido de fibra y proteína

“…La aceptabilidad general para las muestras analizadas varió entre 5,0 a 7,9; denotándose el valor más alto en el tratamiento con contenido equitativo de copos de quinua y cáscara de piña en polvo (15,67%), seguido del tratamiento combinado con 20,90% de copos de quinua; 5,22 de cáscara de piña en polvo y 5,22 de salvado de avena (Cuadro 3). Otros investigadores reportan que los mayores resultados de aceptabilidad general utilizando una escala hedónica de 9 puntos en barras de cereales con fibra fueron de 7,25 [29]; 7,11 [34]; 6,9 [17] y 6,7 [5].…”