Effect of marolo (Annona crassiflora Mart.) pulp flour addition in food bars

• Autor(a) principal: Silva, Jéssyca Santos
• Data de Publicação: 2018
• Outros Autores: Damiani, Clarissa, Silva, Edson Pablo, Ruffi, Cristiane Rodrigues Gomes, Asquieri, Eduardo Ramirez, Silva, Thays Lorrayne Lavrinha e, Vilas Boas, Eduardo Valério de Barros
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33359
• topic: Alimentação saudável; Barras alimentares - Marolo; Barras alimentares - Análise sensorial; Healthy eating; Food bars - Marolo; Food bars - Sensory analysis

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Tus, there is a necessity to develop food bars enriched with dietary fber and palatable nutritional components. Te aim of this study was to evaluate the shelf life of food bars, prepared with diferent proportions of marolo pulp four (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. Te total dietary fber content showed an average of 7.1 g⋅100 g−1. Tere was a signifcant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp four in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp four showed higher averages for all evaluated attributes and was the favorite by the evaluators