Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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=S0101-20612016000300421 |
Resumo: | Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars. |
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Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)nutritional sourcechemical characteristicsfiber contentbioactive compoundsqueen palmAbstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300421Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.08115info:eu-repo/semantics/openAccessSILVA,Edson Pablo daSIQUEIRA,Heloisa HelenaDAMIANI,ClarissaVILAS BOAS,Eduardo Valério de Barroseng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300421Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
spellingShingle |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) SILVA,Edson Pablo da nutritional source chemical characteristics fiber content bioactive compounds queen palm |
title_short |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_full |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_fullStr |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_full_unstemmed |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_sort |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
author |
SILVA,Edson Pablo da |
author_facet |
SILVA,Edson Pablo da SIQUEIRA,Heloisa Helena DAMIANI,Clarissa VILAS BOAS,Eduardo Valério de Barros |
author_role |
author |
author2 |
SIQUEIRA,Heloisa Helena DAMIANI,Clarissa VILAS BOAS,Eduardo Valério de Barros |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
SILVA,Edson Pablo da SIQUEIRA,Heloisa Helena DAMIANI,Clarissa VILAS BOAS,Eduardo Valério de Barros |
dc.subject.por.fl_str_mv |
nutritional source chemical characteristics fiber content bioactive compounds queen palm |
topic |
nutritional source chemical characteristics fiber content bioactive compounds queen palm |
description |
Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-01 |
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=S0101-20612016000300421 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300421 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.08115 |
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.36 n.3 2016 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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1752126320780771328 |