Enhancement of oat cereal bars with added Araucaria angustifolia flour: seed, almond or bark
Rafaela Graziele Castrillon,
Caroline Marques,
Fabiane Oliveira Farias
et al.
Abstract:The feasibility of enhancing oat cereal bars, widely recognized for their health benefits, was investigated by replacing up to 5% oats with whole seed, almond, or steam-cooked pinhão husk flour. Pinhão contributes with resistant starch, antioxidant compounds, and minerals. The control oat bar (30.5% of the mixture), without pinhão flours but containing brown sugar (25.5%), raisins (15.0%), glucose (15.0%), coconut oil (3.0%), gelatin (0.5%), and water (10.0%), provides 75.53 kcal, with 15.66% carbohydrates (on… Show more
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