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

Detalhes bibliográficos
Autor(a) principal: Munhoz, Cláudia Leite
Data de Publicação: 2014
Outros Autores: Guimarães, Rita de Cássia Avellaneda, Nozaki, Vanessa Tais, Sanjinez-Argandoña, Eliana Janet, Hiane, Priscila Aiko, Macedo, Maria Lígia Rodrigues
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18561
Resumo: 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-1, 4.83 moisture, 8.01 protein, 12.93 lipids, 1.30 ash, 53.75 total carbohydrate, 19.78 fiber and 363.41 kcal 100 g-1 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. 
id UEM-6_f742b778a78a84e943258e0b498733cd
oai_identifier_str oai:periodicos.uem.br/ojs:article/18561
network_acronym_str UEM-6
network_name_str Acta scientiarum. Technology (Online)
repository_id_str
spelling Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluationcereal barAcrocomia aculeataacceptancenutritional qualityCiência e Tecnologia de AlimentosRegional 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-1, 4.83 moisture, 8.01 protein, 12.93 lipids, 1.30 ash, 53.75 total carbohydrate, 19.78 fiber and 363.41 kcal 100 g-1 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. Universidade Estadual De Maringá2014-02-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1856110.4025/actascitechnol.v36i3.18561Acta Scientiarum. Technology; Vol 36 No 3 (2014); 553-560Acta Scientiarum. Technology; v. 36 n. 3 (2014); 553-5601806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18561/pdf_25Munhoz, Cláudia LeiteGuimarães, Rita de Cássia AvellanedaNozaki, Vanessa TaisSanjinez-Argandoña, Eliana JanetHiane, Priscila AikoMacedo, Maria Lígia Rodriguesinfo:eu-repo/semantics/openAccess2014-06-27T15:05:00Zoai:periodicos.uem.br/ojs:article/18561Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2014-06-27T15:05Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
title Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
spellingShingle Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
Munhoz, Cláudia Leite
cereal bar
Acrocomia aculeata
acceptance
nutritional quality
Ciência e Tecnologia de Alimentos
title_short Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
title_full Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
title_fullStr Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
title_full_unstemmed Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
title_sort Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation
author Munhoz, Cláudia Leite
author_facet Munhoz, Cláudia Leite
Guimarães, Rita de Cássia Avellaneda
Nozaki, Vanessa Tais
Sanjinez-Argandoña, Eliana Janet
Hiane, Priscila Aiko
Macedo, Maria Lígia Rodrigues
author_role author
author2 Guimarães, Rita de Cássia Avellaneda
Nozaki, Vanessa Tais
Sanjinez-Argandoña, Eliana Janet
Hiane, Priscila Aiko
Macedo, Maria Lígia Rodrigues
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Munhoz, Cláudia Leite
Guimarães, Rita de Cássia Avellaneda
Nozaki, Vanessa Tais
Sanjinez-Argandoña, Eliana Janet
Hiane, Priscila Aiko
Macedo, Maria Lígia Rodrigues
dc.subject.por.fl_str_mv cereal bar
Acrocomia aculeata
acceptance
nutritional quality
Ciência e Tecnologia de Alimentos
topic cereal bar
Acrocomia aculeata
acceptance
nutritional quality
Ciência e Tecnologia de Alimentos
description 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-1, 4.83 moisture, 8.01 protein, 12.93 lipids, 1.30 ash, 53.75 total carbohydrate, 19.78 fiber and 363.41 kcal 100 g-1 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. 
publishDate 2014
dc.date.none.fl_str_mv 2014-02-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18561
10.4025/actascitechnol.v36i3.18561
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18561
identifier_str_mv 10.4025/actascitechnol.v36i3.18561
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18561/pdf_25
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 36 No 3 (2014); 553-560
Acta Scientiarum. Technology; v. 36 n. 3 (2014); 553-560
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315335031029760