Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/20110 |
Resumo: | The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods. |
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Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptanceFatty acids profileIsoflavone aglyconesRhizophus oligosporusSensory acceptanceSoya beanThe aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods.Biblioteca Digital do IPBMelo, Priscila F. deKalschne, Daneysa LahisSilva-Buzanello, RosanaAmaral, J.S.Torquato, Alex S.Corso, Marinês PaulaFalcão, Heloisa G.Colla, ElianeIda, Elza I.Canan, Cristiane2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20110engMelo, Priscila F.; Kalschne, Daneysa L.; da Silva-Buzanello, Rosana A.; Amaral, Joana S.; Torquato, Alex S.; Corso, Marinês P.; Falcão, Heloisa G.; Colla, Eliane; Ida, Elza I.; Canan, Cristiane (2019). Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science and Technology. ISSN 0950-5423. 55, p. 397-4050950-542310.1111/ijfs.14384info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:45:57Zoai:bibliotecadigital.ipb.pt:10198/20110Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:10:54.169078Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
title |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
spellingShingle |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance Melo, Priscila F. de Fatty acids profile Isoflavone aglycones Rhizophus oligosporus Sensory acceptance Soya bean |
title_short |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
title_full |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
title_fullStr |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
title_full_unstemmed |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
title_sort |
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance |
author |
Melo, Priscila F. de |
author_facet |
Melo, Priscila F. de Kalschne, Daneysa Lahis Silva-Buzanello, Rosana Amaral, J.S. Torquato, Alex S. Corso, Marinês Paula Falcão, Heloisa G. Colla, Eliane Ida, Elza I. Canan, Cristiane |
author_role |
author |
author2 |
Kalschne, Daneysa Lahis Silva-Buzanello, Rosana Amaral, J.S. Torquato, Alex S. Corso, Marinês Paula Falcão, Heloisa G. Colla, Eliane Ida, Elza I. Canan, Cristiane |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Melo, Priscila F. de Kalschne, Daneysa Lahis Silva-Buzanello, Rosana Amaral, J.S. Torquato, Alex S. Corso, Marinês Paula Falcão, Heloisa G. Colla, Eliane Ida, Elza I. Canan, Cristiane |
dc.subject.por.fl_str_mv |
Fatty acids profile Isoflavone aglycones Rhizophus oligosporus Sensory acceptance Soya bean |
topic |
Fatty acids profile Isoflavone aglycones Rhizophus oligosporus Sensory acceptance Soya bean |
description |
The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/20110 |
url |
http://hdl.handle.net/10198/20110 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Melo, Priscila F.; Kalschne, Daneysa L.; da Silva-Buzanello, Rosana A.; Amaral, Joana S.; Torquato, Alex S.; Corso, Marinês P.; Falcão, Heloisa G.; Colla, Eliane; Ida, Elza I.; Canan, Cristiane (2019). Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science and Technology. ISSN 0950-5423. 55, p. 397-405 0950-5423 10.1111/ijfs.14384 |
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.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135375536422912 |