Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/137 |
Resumo: | The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value and sensory characteristics. This work had as a goal, elaborate a cereal bar enhanced with different concentrations of 10%, 20% and 30% buriti flour. About the buriti pulp physical and chemical composition, were found 60,33% of moisture, 3,69% of protein, 49,8% of lipids, 0,18% of ashes, 46,64% of carbohydrates and 4,7mg of carotenoid/100 g of buriti sample. About the cereal bar physical and chemical characterization, 12,4% of moisture, 11.96% of lipid percentage, 6,76% of protein percentage, 0,16% of ashes and 68,72% of carbohydrates percentage. As for the smell, the 30% flour sample revealed a significant difference from the 10% sample, but similarity with the 20% sample. About the buriti flavor, the 30% sample revealed a significant difference with the average of 8,1. This sample has shown bigger averages for the sensorial tonality, compression, cereal flavor, buriti flour smell and buriti flour flavor attributes, having a bigger rating of acceptability. |
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Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)food technologysensorial analysis; new product; tasters training.The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value and sensory characteristics. This work had as a goal, elaborate a cereal bar enhanced with different concentrations of 10%, 20% and 30% buriti flour. About the buriti pulp physical and chemical composition, were found 60,33% of moisture, 3,69% of protein, 49,8% of lipids, 0,18% of ashes, 46,64% of carbohydrates and 4,7mg of carotenoid/100 g of buriti sample. About the cereal bar physical and chemical characterization, 12,4% of moisture, 11.96% of lipid percentage, 6,76% of protein percentage, 0,16% of ashes and 68,72% of carbohydrates percentage. As for the smell, the 30% flour sample revealed a significant difference from the 10% sample, but similarity with the 20% sample. About the buriti flavor, the 30% sample revealed a significant difference with the average of 8,1. This sample has shown bigger averages for the sensorial tonality, compression, cereal flavor, buriti flour smell and buriti flour flavor attributes, having a bigger rating of acceptability.Instituto Federal do AmapáCardoso, Ila Raquel Mello; Universidade Federal do Tocantins (UFT)Zuniga, Abraham Damian Giraldo; Universidade Federal do Tocantins (UFT)Fronza, Pãmella; Universidade Federal do Tocantins (UFT)Maciel, Amanda Galvão; Universidade Federal do Tocantins (UFT)Ferreira, Jéssica da Silva; Universidade Federal do Tocantins (UFT)2017-08-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/13710.18067/jbfs.v4i2.137Journal of bioenergy and food science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 99-106Journal of Bioenergy and Food Science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 99-1062359-27100000-000010.18067/jbfs.v4i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/137/188http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/137/13510.18067/jbfs.v4i2.137.g188Copyright (c) 2017 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2018-08-13T23:25:46Zoai:periodicos.ifap.edu.br:article/137Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2018-08-13T23:25:46Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
title |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
spellingShingle |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) Cardoso, Ila Raquel Mello; Universidade Federal do Tocantins (UFT) food technology sensorial analysis; new product; tasters training. |
title_short |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
title_full |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
title_fullStr |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
title_full_unstemmed |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
title_sort |
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.) |
author |
Cardoso, Ila Raquel Mello; Universidade Federal do Tocantins (UFT) |
author_facet |
Cardoso, Ila Raquel Mello; Universidade Federal do Tocantins (UFT) Zuniga, Abraham Damian Giraldo; Universidade Federal do Tocantins (UFT) Fronza, Pãmella; Universidade Federal do Tocantins (UFT) Maciel, Amanda Galvão; Universidade Federal do Tocantins (UFT) Ferreira, Jéssica da Silva; Universidade Federal do Tocantins (UFT) |
author_role |
author |
author2 |
Zuniga, Abraham Damian Giraldo; Universidade Federal do Tocantins (UFT) Fronza, Pãmella; Universidade Federal do Tocantins (UFT) Maciel, Amanda Galvão; Universidade Federal do Tocantins (UFT) Ferreira, Jéssica da Silva; Universidade Federal do Tocantins (UFT) |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Cardoso, Ila Raquel Mello; Universidade Federal do Tocantins (UFT) Zuniga, Abraham Damian Giraldo; Universidade Federal do Tocantins (UFT) Fronza, Pãmella; Universidade Federal do Tocantins (UFT) Maciel, Amanda Galvão; Universidade Federal do Tocantins (UFT) Ferreira, Jéssica da Silva; Universidade Federal do Tocantins (UFT) |
dc.subject.por.fl_str_mv |
food technology sensorial analysis; new product; tasters training. |
topic |
food technology sensorial analysis; new product; tasters training. |
description |
The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value and sensory characteristics. This work had as a goal, elaborate a cereal bar enhanced with different concentrations of 10%, 20% and 30% buriti flour. About the buriti pulp physical and chemical composition, were found 60,33% of moisture, 3,69% of protein, 49,8% of lipids, 0,18% of ashes, 46,64% of carbohydrates and 4,7mg of carotenoid/100 g of buriti sample. About the cereal bar physical and chemical characterization, 12,4% of moisture, 11.96% of lipid percentage, 6,76% of protein percentage, 0,16% of ashes and 68,72% of carbohydrates percentage. As for the smell, the 30% flour sample revealed a significant difference from the 10% sample, but similarity with the 20% sample. About the buriti flavor, the 30% sample revealed a significant difference with the average of 8,1. This sample has shown bigger averages for the sensorial tonality, compression, cereal flavor, buriti flour smell and buriti flour flavor attributes, having a bigger rating of acceptability. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08-07 |
dc.type.none.fl_str_mv |
|
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://periodicos.ifap.edu.br/index.php/JBFS/article/view/137 10.18067/jbfs.v4i2.137 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/137 |
identifier_str_mv |
10.18067/jbfs.v4i2.137 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/137/188 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/137/135 10.18067/jbfs.v4i2.137.g188 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 99-106 Journal of Bioenergy and Food Science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 99-106 2359-2710 0000-0000 10.18067/jbfs.v4i2 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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