Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/35665 |
Resumo: | The development of new products for the food industry is increasingly necessary, even in an increasingly competitive market that seeks to meet the demands of demanding consumers. The cereal bar serves an audience that seeks versatility and health benefits, due to its high nutritional value. The formulation with sweet potato, betaine and collagen seeks to meet the requirements to introduce on the market an innovative product with vast nutrients, such as complex carbohydrates, proteins, amino acids, vitamin A, vitamins B and mineral salts. The present study aims to provide a deep understanding of the development of a new cereal bar formulation, reviewing all the ingredients used, in addition to the importance of market analysis as a strategy for evaluating and developing new food products. |
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Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibilityDesarrollo de una barra de cereales con la adición de harina de boniato, colágeno y betaína: revisión de los ingredientes utilizados y viabilidadeDesenvolvimento de barra de cereais com adição de farinha de batata-doce, colágeno e betaína: revisão dos ingredientes utilizados e viabilidadeCerealesNuevos productosBarra de cerealesPapa dulceIngredientes.CereaisNovos produtosBarra de cereaisBatata-doceIngredientes.CerealsNew productsCereal barSweet potatoIngredients.The development of new products for the food industry is increasingly necessary, even in an increasingly competitive market that seeks to meet the demands of demanding consumers. The cereal bar serves an audience that seeks versatility and health benefits, due to its high nutritional value. The formulation with sweet potato, betaine and collagen seeks to meet the requirements to introduce on the market an innovative product with vast nutrients, such as complex carbohydrates, proteins, amino acids, vitamin A, vitamins B and mineral salts. The present study aims to provide a deep understanding of the development of a new cereal bar formulation, reviewing all the ingredients used, in addition to the importance of market analysis as a strategy for evaluating and developing new food products.Es necesario desarrollar nuevos productos para la industria alimentaria, insertos en un mercado cada vez más competitivo que busca satisfacer la demanda de consumidores exigentes. La barra de cereal atiende a un público que busca versatilidad y beneficios para la salud, por su alto valor nutricional. La formulación con camote, betaína y colágeno busca cumplir con los requerimientos para introducir al mercado un producto innovador con amplios nutrientes, como carbohidratos complejos, proteínas, aminoácidos, vitamina A, vitamina B y sales minerales. El presente estudio tiene como objetivo brindar una comprensión profunda del desarrollo de una nueva formulación de barra de cereal, revisando todos los ingredientes utilizados, además, la importancia del análisis de mercado como estrategia de evaluación en el desarrollo de nuevos productos alimenticios.Desenvolver novos produtos para indústria de alimentos se faz necessário, incluído em um mercado cada vez mais competitivo que procura atender a demanda de consumidores exigentes. A barra de cereais atende um público que busca versatilidade e benefícios à saúde, devido ao seu alto valor nutritivo. A formulação com batata-doce, betaína e colágeno visa atender requisitos para introduzir ao mercado um produto inovador e com vasto nutrientes, como carboidratos complexos, proteínas, aminoácidos, vitamina A, vitaminas do complexo B e sais minerais. O objetivo do presente estudo é fornecer uma compreensão profunda sobre o desenvolvimento de uma nova formulação de barra de cereais, revisando todos os ingredientes utilizados, além disso, a importância da análise de mercado como estratégia de avaliação no desenvolvimento de novos produtos alimentícios.Research, Society and Development2022-10-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3566510.33448/rsd-v11i13.35665Research, Society and Development; Vol. 11 No. 13; e449111335665Research, Society and Development; Vol. 11 Núm. 13; e449111335665Research, Society and Development; v. 11 n. 13; e4491113356652525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/35665/29894Copyright (c) 2022 Jéssica Souza Alves Friedrichsen; Bruno Henrique Figueiredo Saqueti; Andressa Rafella Silva Bruni; Elienae da Silva Gomes; Jaqueline Ferreira Silva; Gislaine Almeida Santa Ientz; Fernanda Silva Baeta; Nathali Miranda Piacquadio; Milena Keller Bulla; Oscar Oliveira Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFriedrichsen, Jéssica Souza AlvesSaqueti, Bruno Henrique FigueiredoBruni, Andressa Rafella Silva Gomes, Elienae da SilvaSilva, Jaqueline FerreiraIentz, Gislaine Almeida SantaBaeta, Fernanda SilvaPiacquadio, Nathali Miranda Bulla, Milena KellerSantos, Oscar Oliveira2022-10-17T13:43:46Zoai:ojs.pkp.sfu.ca:article/35665Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:50:30.037048Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility Desarrollo de una barra de cereales con la adición de harina de boniato, colágeno y betaína: revisión de los ingredientes utilizados y viabilidade Desenvolvimento de barra de cereais com adição de farinha de batata-doce, colágeno e betaína: revisão dos ingredientes utilizados e viabilidade |
| title |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility |
| spellingShingle |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility Friedrichsen, Jéssica Souza Alves Cereales Nuevos productos Barra de cereales Papa dulce Ingredientes. Cereais Novos produtos Barra de cereais Batata-doce Ingredientes. Cereals New products Cereal bar Sweet potato Ingredients. |
| title_short |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility |
| title_full |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility |
| title_fullStr |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility |
| title_full_unstemmed |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility |
| title_sort |
Development of a cereal bar with the addition of sweet potato flour, collagen and betaine: review of the ingredients used and feasibility |
| author |
Friedrichsen, Jéssica Souza Alves |
| author_facet |
Friedrichsen, Jéssica Souza Alves Saqueti, Bruno Henrique Figueiredo Bruni, Andressa Rafella Silva Gomes, Elienae da Silva Silva, Jaqueline Ferreira Ientz, Gislaine Almeida Santa Baeta, Fernanda Silva Piacquadio, Nathali Miranda Bulla, Milena Keller Santos, Oscar Oliveira |
| author_role |
author |
| author2 |
Saqueti, Bruno Henrique Figueiredo Bruni, Andressa Rafella Silva Gomes, Elienae da Silva Silva, Jaqueline Ferreira Ientz, Gislaine Almeida Santa Baeta, Fernanda Silva Piacquadio, Nathali Miranda Bulla, Milena Keller Santos, Oscar Oliveira |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Friedrichsen, Jéssica Souza Alves Saqueti, Bruno Henrique Figueiredo Bruni, Andressa Rafella Silva Gomes, Elienae da Silva Silva, Jaqueline Ferreira Ientz, Gislaine Almeida Santa Baeta, Fernanda Silva Piacquadio, Nathali Miranda Bulla, Milena Keller Santos, Oscar Oliveira |
| dc.subject.por.fl_str_mv |
Cereales Nuevos productos Barra de cereales Papa dulce Ingredientes. Cereais Novos produtos Barra de cereais Batata-doce Ingredientes. Cereals New products Cereal bar Sweet potato Ingredients. |
| topic |
Cereales Nuevos productos Barra de cereales Papa dulce Ingredientes. Cereais Novos produtos Barra de cereais Batata-doce Ingredientes. Cereals New products Cereal bar Sweet potato Ingredients. |
| description |
The development of new products for the food industry is increasingly necessary, even in an increasingly competitive market that seeks to meet the demands of demanding consumers. The cereal bar serves an audience that seeks versatility and health benefits, due to its high nutritional value. The formulation with sweet potato, betaine and collagen seeks to meet the requirements to introduce on the market an innovative product with vast nutrients, such as complex carbohydrates, proteins, amino acids, vitamin A, vitamins B and mineral salts. The present study aims to provide a deep understanding of the development of a new cereal bar formulation, reviewing all the ingredients used, in addition to the importance of market analysis as a strategy for evaluating and developing new food products. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-10-12 |
| 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/35665 10.33448/rsd-v11i13.35665 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/35665 |
| identifier_str_mv |
10.33448/rsd-v11i13.35665 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/35665/29894 |
| dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 13; e449111335665 Research, Society and Development; Vol. 11 Núm. 13; e449111335665 Research, Society and Development; v. 11 n. 13; e449111335665 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052725226110976 |