Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/53758 |
Resumo: | Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life. |
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Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cerealsEfeito dos subprodutos de palmito pupunha e uva nas propriedades nutricionais, físico-químicas e sensoriais de cereais matinais extrusadosAntioxidantsBactis gasipaesCrispnessDietary fibersEnergetic valueSensory acceptanceVitis labrusca.Food TechnologyAceitação sensorialAntioxidantesBactis gasipaesCrocânciaFibras dietéticasValor EnergéticoVitis labrusca.Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life.Os cereais matinais apresentam baixo valor nutricional e alto valor energético. O objetivo deste estudo foi desenvolver cereais matinais extrusados substituindo parte da farinha de milho por diferentes proporções de subprodutos de uva (5-10%) e palmito pupunha (7.5-15%). As formulações foram adoçadas com xilitol e a umidade controlada com suco de uva. Seis formulações foram produzidas utilizando o delineamento experimental 22, onde foram analisados com relação à composição proximal, propriedades tecnológicas, mecânicas, antioxidantes e sensoriais. A adição de diferentes quantidades de farinhas produzidas com os subprodutos de uva (FU) e palmito pupunha (FP) aumentou as fibras dietéticas e o conteúdo de antioxidantes nas formulações de cereais matinais desenvolvidas. No entanto, nos mais altos níveis de adição ocorreram um decréscimo na expansão e aumento na dureza e solubilidade em água. A incorporação de subprodutos de uva e palmito pupunha em menores proporções mostrou alta viabilidade, pois apresentaram satisfatória aceitação sensorial, propriedades tecnológicas e bowl life. EDUFU2021-07-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/5375810.14393/BJ-v36n0a2020-53758Bioscience Journal ; Vol. 36 (2020): Supplement1; 317-329Bioscience Journal ; v. 36 (2020): Supplement1; 317-3291981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/53758/32304Brazil; ContemporaryCopyright (c) 2021 Grasieli Beloni de Melo, Crislaine Vieira Farago, Paola Slobodzian do Vale , Talita Ranger Ajuz, Tayla Danieli Lopes Dias, Beatriz Cervejeira Bolanho Barros, Daniel Granato, Eliane Dalva Godoy Danesihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMelo, Grasieli Beloni de Farago, Crislaine VieiraVale , Paola Slobodzian do Ajuz, Talita Ranger Dias, Tayla Danieli Lopes Barros, Beatriz Cervejeira Bolanho Granato, Daniel Danesi, Eliane Dalva Godoy 2022-05-26T18:06:28Zoai:ojs.www.seer.ufu.br:article/53758Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-05-26T18:06:28Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals Efeito dos subprodutos de palmito pupunha e uva nas propriedades nutricionais, físico-químicas e sensoriais de cereais matinais extrusados |
title |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals |
spellingShingle |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals Melo, Grasieli Beloni de Antioxidants Bactis gasipaes Crispness Dietary fibers Energetic value Sensory acceptance Vitis labrusca. Food Technology Aceitação sensorial Antioxidantes Bactis gasipaes Crocância Fibras dietéticas Valor Energético Vitis labrusca. |
title_short |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals |
title_full |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals |
title_fullStr |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals |
title_full_unstemmed |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals |
title_sort |
Effects of by-products of peach palm and grape on nutritional, physico-chemical and sensory properties of extruded breakfast cereals |
author |
Melo, Grasieli Beloni de |
author_facet |
Melo, Grasieli Beloni de Farago, Crislaine Vieira Vale , Paola Slobodzian do Ajuz, Talita Ranger Dias, Tayla Danieli Lopes Barros, Beatriz Cervejeira Bolanho Granato, Daniel Danesi, Eliane Dalva Godoy |
author_role |
author |
author2 |
Farago, Crislaine Vieira Vale , Paola Slobodzian do Ajuz, Talita Ranger Dias, Tayla Danieli Lopes Barros, Beatriz Cervejeira Bolanho Granato, Daniel Danesi, Eliane Dalva Godoy |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Melo, Grasieli Beloni de Farago, Crislaine Vieira Vale , Paola Slobodzian do Ajuz, Talita Ranger Dias, Tayla Danieli Lopes Barros, Beatriz Cervejeira Bolanho Granato, Daniel Danesi, Eliane Dalva Godoy |
dc.subject.por.fl_str_mv |
Antioxidants Bactis gasipaes Crispness Dietary fibers Energetic value Sensory acceptance Vitis labrusca. Food Technology Aceitação sensorial Antioxidantes Bactis gasipaes Crocância Fibras dietéticas Valor Energético Vitis labrusca. |
topic |
Antioxidants Bactis gasipaes Crispness Dietary fibers Energetic value Sensory acceptance Vitis labrusca. Food Technology Aceitação sensorial Antioxidantes Bactis gasipaes Crocância Fibras dietéticas Valor Energético Vitis labrusca. |
description |
Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/53758 10.14393/BJ-v36n0a2020-53758 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/53758 |
identifier_str_mv |
10.14393/BJ-v36n0a2020-53758 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/53758/32304 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 36 (2020): Supplement1; 317-329 Bioscience Journal ; v. 36 (2020): Supplement1; 317-329 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069082469597184 |