Barras alimentícias com farinha de polpa de marolo (Annona crassiflora Mart): caracterização e vida útil

• Autor(a) principal: Silva, Jéssyca Santos
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/9803
• topic: Carotenóides; Atividade antioxidante; Propriedades funcionais tecnológicas; Fruto do cerrado; Carotenoids; Antioxidant activity; Technological functional properties; Fruit of the cerrado; CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS

The marolo (Annona crassiflora Mart.), belongs to the Annonaceae family and their flour, has good chemical characteristics, being an important source of fiber. Due to the increasing consumer demand for healthy foods, attempts are being made to improve the nutritional value food. From these aspects, we see the need to develop food bars with dietary fiber enriched with nutritious and palatable flavor components. Thus, this study aimed to evaluate the physical, chemical, nutritional and technological properties of flour marolo pulp and evaluate the shelf life of food bars, prepared with this flour in different concentrations, which were 20, 30, 40 and 50% to the whole oats in place during the period of 6 months, by physical, nutritional and sensorial analyzes acceptance. The flour and food bars were analyzed for proximate composition, mineral composition, content of vitamin C, total carotenoids, antioxidant activity, technological functional properties, texture profile and sensory acceptance. The flour obtained from the marolo pulp, showed significant amounts of fibers, especially the insoluble fraction. Levels of vitamin C and carotenoid were 173.77 mg ascorbic acid.100.g-1 e 0.56 mg.100g-1, respectively. In food bars, the insoluble dietary fiber content ranged from 3.78 to 4.80 g.100g-1, soluble dietary fiber ranged from 3.02 to 3.78 g.100g-1 and 6.83 to 8.49 g.100g-1 for total dietary fiber. The formulation with 50% marolo pulp flour showed the highest content of vitamin C (106.29 mg.100g-1). For carotenoids, the highest value was 0.29 mg.100g-1, also for formulation with 50% marolo pulp flour. The antioxidant activity increased significantly with increasing concentration of marolo pulp flour. The bar food with added 50% marolo pulp flour showed higher averages for all attributes, being preferred by judges. Therefore, the food bars developed with increasing proportions of marolo pulp flour showed nutritional and commercial potential.