Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)
Autor(a) principal: | |
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Data de Publicação: | 2024 |
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/10400.19/8242 |
Resumo: | Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential. |
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Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)licuriacceptance testCATAcereal barsLicuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.Repositório Científico do Instituto Politécnico de ViseuSommo, Maximilianode Aguiar, Lorena AndradeRaposo, AntónioSaraiva, ArianaLemos, Edite Teixeira deMargarida Correia Balula Chaves, CláudiaRomão, Bernardo2024-02-14T09:32:06Z20242024-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/8242eng10.3390/foods13030502info: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:RCAAP2024-02-17T02:30:19Zoai:repositorio.ipv.pt:10400.19/8242Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:38:37.745359Repositório 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 |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
title |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
spellingShingle |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) Sommo, Maximiliano licuri acceptance test CATA cereal bars |
title_short |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
title_full |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
title_fullStr |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
title_full_unstemmed |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
title_sort |
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata) |
author |
Sommo, Maximiliano |
author_facet |
Sommo, Maximiliano de Aguiar, Lorena Andrade Raposo, António Saraiva, Ariana Lemos, Edite Teixeira de Margarida Correia Balula Chaves, Cláudia Romão, Bernardo |
author_role |
author |
author2 |
de Aguiar, Lorena Andrade Raposo, António Saraiva, Ariana Lemos, Edite Teixeira de Margarida Correia Balula Chaves, Cláudia Romão, Bernardo |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Sommo, Maximiliano de Aguiar, Lorena Andrade Raposo, António Saraiva, Ariana Lemos, Edite Teixeira de Margarida Correia Balula Chaves, Cláudia Romão, Bernardo |
dc.subject.por.fl_str_mv |
licuri acceptance test CATA cereal bars |
topic |
licuri acceptance test CATA cereal bars |
description |
Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02-14T09:32:06Z 2024 2024-01-01T00:00:00Z |
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/10400.19/8242 |
url |
http://hdl.handle.net/10400.19/8242 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.3390/foods13030502 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137436927787008 |