Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)

Ramos, Rejane de Oliveira; Pertuzatti, Paula Becker; Gomes, Ilma Marques; Santana, Marcel B.; Brito, Renata de Moraes; Tussolini, Martha; Miguel, Thiago Barros; Tussolini, Loyse

doi:10.1590/fst.29218

Cited by 11 publications

(6 citation statements)

References 10 publications

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“…Chemical composition analyzes (moisture and ash) were performed according to the methodology of the Association of Official Analytical Chemists (Ramos et al, 2021). Crude protein contents were determined by the semi-micro Kjeldahl method described by Geiger et al (1987).…”

Section: Chemical Composition In the Flours And Biscuitsmentioning

confidence: 99%

Nutritional evaluation and palatability of pet biscuits for dogs

Poppi,

Oliveira,

Casetta

et al. 2023

Braz. J. Food Technol.

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The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF). For the FVF, only the carcasses (backbones) of Nile tilapia, salmon, tuna and sardines were used, and they were washed, whereas FVF as well as the others were cooked for 60 minutes, then pressed, ground and dehydrated for 24 hours at 60° C. After this period, they were crushed and ground for inclusion in the biscuits. The CVF, FF and FVF flours showed 43.82%, 50.48% and 56.70% of crude protein, respectively. CVF had the highest lipid content (10.01%) and FVF had the highest ash content (23.94%) and FVF had the highest caloric value (338.63 kcal 100 g-1). The inclusion of flours in biscuits did not influence the protein and carbohydrate contents, whose average values were 18.48% and 50.23%. However, they influenced the moisture content, lipids, ash and caloric value. Biscuits with the inclusion of viscera (CVF) had the highest lipid content (5.91%) and those with fish had the highest ash content (5.66% and 5.81%) for FF and FVF. Biscuits with FVF had a lower caloric value (318.47 kcal 100 g-1). The microbiological analysis indicated that the biscuits were considered of good quality to feed dogs. Regarding texture and palatability, there was no significant difference between treatments. The inclusion of fish flour, both FF and FVF, is a viable alternative.

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Section: Chemical Composition In the Flours And Biscuitsmentioning

confidence: 99%

Nutritional evaluation and palatability of pet biscuits for dogs

Poppi,

Oliveira,

Casetta

et al. 2023

Braz. J. Food Technol.

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“…A castanha do pequi também têm sido utilizada, seja para o consumo, após ser tostada ou utilizada na fabricação de cosméticos ou consumo, por meio do óleo extraído da castanha (BRASIL, 2016). Estudo realizado por Ramos et al (2021) mostrou que a utilização da castanha do pequi na produção de barras de cereais teve uma grande aceitação por parte dos consumidores em testes sensoriais.…”

Section: Resultados E Discussão Aproveitamento Dos Produtos Florestais Não Madeireiros Do Pequizeirounclassified

“…Inicialmente, essa pesquisa baseou-se em revisão bibliográfica de diversos estudos (MEDAETS et al, 2006;OLIVEIRA et al, 2008;BRASIL, 2016;CAMPOS et al, 2016;BERTOLINO et al, 2019;PEGORIN et al, 2020;BRAGA-SOUTO, 2021;RAMOS et al, 2021) que descrevem as diversas formas de aproveitamento do pequizeiro. Da mesma forma, foi realizada revisão bibliográfica sobre o extrativismo e manejo florestal das espécies de pequi.…”

Section: Materials E Metodosunclassified

ASPECTOS DA COMERCIALIZAÇÃO DO PEQUI (Caryocar brasiliense Camb.) NO ESTADO DE GOIÁS, BRASIL

Silva¹,

Tejerina²,

Barreira³

et al. 2021

Enci Bio

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The text aims to present information about the pequi extraction and its ways of using it, in addition to conducting an analysis of the economic aspects of the market in the main municipalities of the state of Goiás using secondary data. The methodology used is quantitative with the bibliographic survey to forest management, exploitation and forest management of this specie, in addition to a quantitative research to obtain secondary data for economic analysis of the "pequi" production chain in the main municipalities of Goiás between 2014 and 2018, using data from the Mauro Borges Institute (IMB), Brazilian Institute of Geography and Statistics and Goiás Supply Center (CEASA-GO). The "pequi" tree is a non-timber forest product (NTFP) with wide use of all its parts (fruit, pulp, nut oil, wood and stem bark). The year 2016 had the highest volume of fruit and "pequi" pulp sales in Goiás, but due to the large supply, the value per kilo of canned food was low (R$ 25.62), contrasting with the value of 2015 (R$ 58.29). The City of Goiás (GO) is the one that received the most, in brazilian real, per kilo of "pequi", reaching R$ 675 million in the year of 2017. The commercialization of products derived from "pequi" mostly comes from exploitation, evidencing the need for government incentive to organize add value to the pequi production chain.

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“…Furthermore, it influences the quality and acceptability of C-S powder (Nollet, 2012). To solve these problems, we need to predict the shelf life (Ramos et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage

et al. 2023

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Ficus hirta Vahl. chicken soup (FHV+C-S) powder is one of the most popular Chinese-style soup powders due to its high nutritional value and special flavor. In this study, infrared spectroscopy was used to investigate the compatibility between FHV and chicken after decoction, and result showed new absorption peaks (1871 and 1522 cm -1 ) generated in the mixed soup of FHV-chicken, indicating the interaction between FHV and chicken. The storage stability and shelf life of FHV+C-S powder were also estimated, and results indicated that storage temperature and time greatly influenced the acid value (AV) and peroxide value (POV) of FHV+C-S powder. The regression equations of FHV+C-S powder simulated by the first-order kinetic equation and the Arrhenius equation showed a high fit coefficient (R 2 > 0.9), and the shelf-life of the powder was predicted to be 568 days. Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to analyze the changes in volatile compounds in FHV+C-S powder during storage, and results indicated the fluctuation of flavor compounds, with some decreased with storage time prolonged, such as 2-phenylethanol, hexanal, butanone, butyraldehyde, while some other increased, such as amyl alcohol, valeraldehyde, 2-octanone, 2-heptanone. This demonstrated GC-IMS as a visualized tool for flavor compounds and stability analysis.

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Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)

Cited by 11 publications

References 10 publications

Nutritional evaluation and palatability of pet biscuits for dogs

Nutritional evaluation and palatability of pet biscuits for dogs

ASPECTOS DA COMERCIALIZAÇÃO DO PEQUI (Caryocar brasiliense Camb.) NO ESTADO DE GOIÁS, BRASIL

Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage

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