Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500368 |
Resumo: | Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado. |
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Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)CerradocolorABTSdryingAbstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500368Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29218info:eu-repo/semantics/openAccessRAMOS,Rejane de OliveiraPERTUZATTI,Paula BeckerGOMES,Ilma MarquesSANTANA Jr.,Marcel BuenoBRITO,Renata de MoraesTUSSOLINI,MarthaMIGUEL,Thiago BarrosTUSSOLINI,Loyseeng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500368Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
title |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
spellingShingle |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) RAMOS,Rejane de Oliveira Cerrado color ABTS drying |
title_short |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
title_full |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
title_fullStr |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
title_full_unstemmed |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
title_sort |
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.) |
author |
RAMOS,Rejane de Oliveira |
author_facet |
RAMOS,Rejane de Oliveira PERTUZATTI,Paula Becker GOMES,Ilma Marques SANTANA Jr.,Marcel Bueno BRITO,Renata de Moraes TUSSOLINI,Martha MIGUEL,Thiago Barros TUSSOLINI,Loyse |
author_role |
author |
author2 |
PERTUZATTI,Paula Becker GOMES,Ilma Marques SANTANA Jr.,Marcel Bueno BRITO,Renata de Moraes TUSSOLINI,Martha MIGUEL,Thiago Barros TUSSOLINI,Loyse |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
RAMOS,Rejane de Oliveira PERTUZATTI,Paula Becker GOMES,Ilma Marques SANTANA Jr.,Marcel Bueno BRITO,Renata de Moraes TUSSOLINI,Martha MIGUEL,Thiago Barros TUSSOLINI,Loyse |
dc.subject.por.fl_str_mv |
Cerrado color ABTS drying |
topic |
Cerrado color ABTS drying |
description |
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500368 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500368 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.29218 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126328635654144 |