Technological and nutritional aspects of salted food bars manufactured with different binding agents
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/9958 |
Resumo: | Salted food bars are an alternative in order to reach sugar reduction consumption. The challenge to create this type of bar is to substitute sweet binding agents. This study intended to evaluate the technological and nutritional aspects of salted food bars elaborated with different concentrations of binding agents (modified starch, hydrolyzed collagen and acacia gum) with low caloric value. The basic ingredients (oats, linseed, soybean, sesame, quinoa, dehydrated tomato, seasonings such as garlic, onion and dehydrated parsley and NaCl) were added to the binding agent solutions. The food bars were analyzed chemically, physically and physicochemically. The results demonstrated that the three binding agents tested presented technical viability of agglutination of the ingredients. The food bars presented high content of dietary fiber, low caloric value, and high mineral (Fe, Zn, Mn and Mg) contents. Cereal bars produced with acacia gum presented higher texture values related to the chewability parameter, which had a positive influence. |
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Technological and nutritional aspects of salted food bars manufactured with different binding agentsAspectos tecnológicos y nutricionales de las barras alimenticias saladas desarrolladas con diferentes aglutinantesAspectos tecnológicos e nutricionais de barras alimentícias salgadas desenvolvidas com diferentes agentes ligantesGoma de acáciaBarra de cerealesFibra dietéticaColágeno hidrolizadoAlmidón modificado.Goma acáciaBarra de cerealFibra alimentarColágeno hidrolisadoAmido modificado.Acacia gumCereal barDietary fiberHydrolyzed collagenModified starch.Salted food bars are an alternative in order to reach sugar reduction consumption. The challenge to create this type of bar is to substitute sweet binding agents. This study intended to evaluate the technological and nutritional aspects of salted food bars elaborated with different concentrations of binding agents (modified starch, hydrolyzed collagen and acacia gum) with low caloric value. The basic ingredients (oats, linseed, soybean, sesame, quinoa, dehydrated tomato, seasonings such as garlic, onion and dehydrated parsley and NaCl) were added to the binding agent solutions. The food bars were analyzed chemically, physically and physicochemically. The results demonstrated that the three binding agents tested presented technical viability of agglutination of the ingredients. The food bars presented high content of dietary fiber, low caloric value, and high mineral (Fe, Zn, Mn and Mg) contents. Cereal bars produced with acacia gum presented higher texture values related to the chewability parameter, which had a positive influence.Las barras alimenticias saladas son una alternativa para conseguir reducir el consumo de azúcar. El desafío de crear este tipo de barra es reemplazar los aglutinantes de sabor dulce. Este estudio tuvo como objetivo evaluar los aspectos tecnológicos y nutricionales de las barras alimenticias saladas elaboradas con diferentes concentraciones de aglutinantes com bajas calorías (almidón modificado, colágeno hidrolizado y goma de acacia). Los ingredientes básicos (avena, linaza, soja, sésamo, quinua, tomate deshidratado, especias como ajo, cebolla y perejil deshidratado y NaCl) se agregaron a las soluciones de los aglutinantes. Las barras alimenticias fueron analizadas con respecto a las propriedades química, física y físico-química. Los resultados mostraron que los tres aglutinantes probados mostraron viabilidad técnica de aglutinación de los ingredientes. Las barras alimenticias mostraron alto contenido de fibra dietética, bajo valor calórico y alto contenido de minerales (Fe, Zn, Mn y Mg). Las barras de cereales producidas con goma arábiga mostraron valores de textura más altos en relación al parámetro de masticabilidad, lo que tuvo una influencia positiva.As barras alimentícias salgadas são uma alternativa para se atingir a redução do consumo de açúcar. O desafio de criar esse tipo de barra é substituir os agentes ligantes de sabor doce. Este estudo teve como objetivo avaliar os aspectos tecnológicos e nutricionais de barras alimentícias salgadas elaboradas com diferentes concentrações de agentes ligantes (amido modificado, colágeno hidrolisado e goma acácia) de baixo valor calórico. Os ingredientes básicos (aveia, linhaça, soja, gergelim, quinoa, tomate desidratado, temperos como alho, cebola e salsa desidratada e NaCl) foram adicionados às soluções dos agentes ligantes. As barras alimentares foram analisadas química, física e físico-quimicamente. Os resultados demonstraram que os três agentes ligantes testados apresentaram viabilidade técnica de aglutinação dos ingredientes. As barras alimentares apresentaram alto teor de fibra alimentar, baixo valor calórico e alto teor de minerais (Fe, Zn, Mn e Mg). As barras de cereais produzidas com goma arábica apresentaram maiores valores de textura em relação ao parâmetro mastigabilidade, o que teve uma influência positiva.Research, Society and Development2020-12-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/995810.33448/rsd-v9i11.9958Research, Society and Development; Vol. 9 No. 11; e8269119958Research, Society and Development; Vol. 9 Núm. 11; e8269119958Research, Society and Development; v. 9 n. 11; e82691199582525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9958/9391Copyright (c) 2020 Felipe Furtini Haddad; Ana Paula Lima Ribeiro; Camila Teodoro Rezende Picinin; Maria da Penha Píccolo; Maria de Fátima Píccolo Barceloshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessHaddad, Felipe FurtiniRibeiro, Ana Paula LimaPicinin, Camila Teodoro RezendePíccolo, Maria da PenhaBarcelos, Maria de Fátima Píccolo2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9958Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:07.912747Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Technological and nutritional aspects of salted food bars manufactured with different binding agents Aspectos tecnológicos y nutricionales de las barras alimenticias saladas desarrolladas con diferentes aglutinantes Aspectos tecnológicos e nutricionais de barras alimentícias salgadas desenvolvidas com diferentes agentes ligantes |
title |
Technological and nutritional aspects of salted food bars manufactured with different binding agents |
spellingShingle |
Technological and nutritional aspects of salted food bars manufactured with different binding agents Haddad, Felipe Furtini Goma de acácia Barra de cereales Fibra dietética Colágeno hidrolizado Almidón modificado. Goma acácia Barra de cereal Fibra alimentar Colágeno hidrolisado Amido modificado. Acacia gum Cereal bar Dietary fiber Hydrolyzed collagen Modified starch. |
title_short |
Technological and nutritional aspects of salted food bars manufactured with different binding agents |
title_full |
Technological and nutritional aspects of salted food bars manufactured with different binding agents |
title_fullStr |
Technological and nutritional aspects of salted food bars manufactured with different binding agents |
title_full_unstemmed |
Technological and nutritional aspects of salted food bars manufactured with different binding agents |
title_sort |
Technological and nutritional aspects of salted food bars manufactured with different binding agents |
author |
Haddad, Felipe Furtini |
author_facet |
Haddad, Felipe Furtini Ribeiro, Ana Paula Lima Picinin, Camila Teodoro Rezende Píccolo, Maria da Penha Barcelos, Maria de Fátima Píccolo |
author_role |
author |
author2 |
Ribeiro, Ana Paula Lima Picinin, Camila Teodoro Rezende Píccolo, Maria da Penha Barcelos, Maria de Fátima Píccolo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Haddad, Felipe Furtini Ribeiro, Ana Paula Lima Picinin, Camila Teodoro Rezende Píccolo, Maria da Penha Barcelos, Maria de Fátima Píccolo |
dc.subject.por.fl_str_mv |
Goma de acácia Barra de cereales Fibra dietética Colágeno hidrolizado Almidón modificado. Goma acácia Barra de cereal Fibra alimentar Colágeno hidrolisado Amido modificado. Acacia gum Cereal bar Dietary fiber Hydrolyzed collagen Modified starch. |
topic |
Goma de acácia Barra de cereales Fibra dietética Colágeno hidrolizado Almidón modificado. Goma acácia Barra de cereal Fibra alimentar Colágeno hidrolisado Amido modificado. Acacia gum Cereal bar Dietary fiber Hydrolyzed collagen Modified starch. |
description |
Salted food bars are an alternative in order to reach sugar reduction consumption. The challenge to create this type of bar is to substitute sweet binding agents. This study intended to evaluate the technological and nutritional aspects of salted food bars elaborated with different concentrations of binding agents (modified starch, hydrolyzed collagen and acacia gum) with low caloric value. The basic ingredients (oats, linseed, soybean, sesame, quinoa, dehydrated tomato, seasonings such as garlic, onion and dehydrated parsley and NaCl) were added to the binding agent solutions. The food bars were analyzed chemically, physically and physicochemically. The results demonstrated that the three binding agents tested presented technical viability of agglutination of the ingredients. The food bars presented high content of dietary fiber, low caloric value, and high mineral (Fe, Zn, Mn and Mg) contents. Cereal bars produced with acacia gum presented higher texture values related to the chewability parameter, which had a positive influence. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-05 |
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://rsdjournal.org/index.php/rsd/article/view/9958 10.33448/rsd-v9i11.9958 |
url |
https://rsdjournal.org/index.php/rsd/article/view/9958 |
identifier_str_mv |
10.33448/rsd-v9i11.9958 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9958/9391 |
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.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e8269119958 Research, Society and Development; Vol. 9 Núm. 11; e8269119958 Research, Society and Development; v. 9 n. 11; e8269119958 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052663660019712 |