Developing fruit‐based nutritious snack bars

Silva, Edson Pablo da; Siqueira, Heloísa Helena de; Lago, Rafael Carvalho do; Rosell, Cristina M.; Boas, Eduardo Valério de Barros Vilas

doi:10.1002/jsfa.6282

Cited by 43 publications

(37 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Essas frutas constituem uma fonte de compostos com propriedades funcionais benéficas à saúde, o que pode estimular seu uso pela indústria farmacêutica e de alimentos para o desenvolvimento de novos produtos, promovendo o desenvolvimento sustentável das regiões com as características do Cerrado (SIQUEIRA et al, 2013). Neste contexto, alguns estudos foram realizados acerca de seu efeito terapêutico (COSTA et al, 2013;GOUVEIA et al, 2013) e seu potencial na elaboração de produtos alimentícios (MORZELLE et al, 2009;MORZELLE et al, 2011;SALGADO et al, 2011;MORZELLE et al, 2012;ASSUMPÇÃO et al, 2013;SILVA et al, 2014).…”

Section: Introductionunclassified

Caracterização Química E Física De Frutos De Curriola, Gabiroba E Murici Provenientes Do Cerrado Brasileiro

Morzelle¹,

Bachiega²,

Souza³

et al. 2015

Rev. Bras. Frutic.

View full text Add to dashboard Cite

RESUMO -O bioma Cerrado apresenta uma variedade de espécies frutíferas detentoras de características sensoriais peculiares pouco exploradas científica e comercialmente. Este trabalho teve como objetivo a caracterização química, física e nutricional dos frutos de curriola (Pouteria ramiflora), gabiroba (Campomanesia cambessedeana) e murici (Byrsonima verbascifolia), nativos do Cerrado brasileiro. A gabiroba apresentou elevada quantidade de vitamina C (383,33 mg/100g), bem como uma proporção significativa de polpa (81,52%). Por sua vez, a curriola apresentou teores consideráveis de fibra bruta (8,18%), enquanto o murici apresentou uma quantidade considerável de pectina (746,81 mg/100g), lipídeos (2,31%) e um expressivo potencial antioxidante (56 mg DPPH/g fruto). Desta forma, os resultados obtidos servem como base para pesquisas futuras no sentido da comprovação da presença de compostos bioativos e elaboração de produtos visando à agregação de valor aos frutos. Termos para Indexação: Byrsonima verbascifolia, Campomanesia cambessedeana, Pouteria ramiflora, Antioxidantes. CHEMICAL AND PHYSICAL CHARECTERIZTION OF FRUITS FROM CERRADO: CURRIOLA, GABIROBA AND MURICIABSTRACT -The Cerrado biome features a variety of fruit species with peculiar sensory characteristics, but little explored scientifically and commercially. This study aimed the chemical, physical and nutritional characterization of curriola (Pouteria ramiflora), gabiroba (Campomanesia cambessedeana) and murici (Byrsonima verbascifolia), native fruits of the Brazilian Cerrado. Gabiroba had a high amount of Vitamin C (383.33 mg/100g) and showed a significant proportion of pulp (81.52%). Curriola showed considerable crude fiber (8.18%), while murici had a considerable amount of pectin (746.81 mg/100 g), lipids (2.31 %) and expressive antioxidant potential (56 mg DPPH / g fruit). These results can be used as a basis for future researches in order to improve bioactive compounds and manufacturing processes of those fruits.

show abstract

Section: Introductionunclassified

Caracterização Química E Física De Frutos De Curriola, Gabiroba E Murici Provenientes Do Cerrado Brasileiro

Morzelle¹,

Bachiega²,

Souza³

et al. 2015

Rev. Bras. Frutic.

View full text Add to dashboard Cite

show abstract

“…Snack bars containing increasing amounts of araticum flour (5 to 20%, expressed in w/w) were produced and a sensory analysis carried out by Silva et al (2014). The mean score for the sensory descriptors (appearance, aroma, taste, texture, overall acceptance) was 7 (comparable to "liked moderately" on the 9-point hedonic scale), slightly superior to the control bar category and similar to those obtained for the formulations of milk caramels.…”

Section: Resultsmentioning

confidence: 56%

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda

Botrel

Fernandes

et al. 2016

Braz. J. Food Technol.

View full text Add to dashboard Cite

Development and sensory evaluation of products containing the BrazilianSavannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.) SummaryThe objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.Keywords: Annona crassiflora; Eugenia dysenterica; Milk caramels; Refresher; Jam; Children. ResumoO objetivo deste estudo foi utilizar a polpa dos frutos do Cerrado brasileiro araticum e cagaita para desenvolver novos produtos e avaliar a aceitabilidade sensorial por crianças de 7 a 9 anos de idade. Os produtos desenvolvidos foram: três formulações de doce de leite: DP (padrão), DA (com polpa de araticum) e DB (com polpa de araticum e coco ralado); três formulações de refresco de cagaita: RP (polpa de cagaita), RA (polpa de cagaita e suco de laranja) e RB (polpa de cagaita e suco de cenoura); e uma formulação de geleia de cagaita. Verificou-se que as três formulações de doce de leite foram igualmente aceitas (p>0,05), enquanto o refresco RA foi mais aceito (p<0,05) que os demais (RP e RB). Além disso, a geleia de cagaita apresentou elevados escores de aceitação sensorial. Todos os produtos desenvolvidos foram bem aceitos, uma vez que seus índices de aceitabilidade foram maiores que 70%. Não houve influência (p>0,05) do gênero sobre a aceitabilidade sensorial dos produtos avaliados. Conclui-se que os produtos desenvolvidos apresentaram boa aceitabilidade do ponto de vista sensorial, o que sugere um elevado potencial de mercado. Alimentos, Rua Monteiro Lobato, 80, CEP: 13083-862, Campinas/SP -Brazil, e-mail: hsilvanoarruda@gmail.com Cite as: Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Braz. J. Food Technol., v. 19, e2015105, 2016. Received: Dec. 15, 2015 Accepted: Aug. 11, 2016 http://bjft.ital.sp.g...

show abstract

“…The process of preparing food bars was performed as described by Silva et al (2014). The standard formulation was 400 g of cornstarch cake, 60 g of oatmeal, 60 g of skim milk powder, 40 g of flaked rice, and 450 g of glucose syrup from corn.…”

Section: Food Bar Processingmentioning

confidence: 99%

“…and jerivá (Syagrus romanzoffiana Cham Glassm) are native's fruit to the Brazilian savannah and have acceptable sensory characteristics as well as significant nutritional and functional potential. Silva et al (2014), with the development of snack bars added with flour this fruits detected a percentual significance in the characterization of flours. The marolo flour showed values of proximate composition was 14.16 g.100 g -1 moisture, 2.92 g/100 g protein, 4.83 g.100 g Coimbra & Jorge (2011) in the studies of proximate composition the palm fruits, reveal that the jerivá pulp a fruit rich in nutritional source, with 7.75% moisture, 5.41% of protein, 3.21 of ash, 7.48 for lipids and 26.98 of total fibers.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, nutritious, high quality, appealing food products are in demand. In this context, the incorporation of fruits into products, such as food bars, considerably increases the vitamin and mineral content of these foods (Silva et al, 2014). There is consumer demand for food products that provide a healthy, balanced diet (Sociedade Brasileira de Alimentos Funcionais, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

et al. 2016

View full text Add to dashboard Cite

The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA), porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.Keywords: flour; savannah fruits; porosity; physical properties.Practical Application: Combine instrumental evaluation, with sensory analysis is increasingly important as we increase the reliability of data on the product developed. In this case we combine the TPA texture and sensory analysis of images in formulations added with foodstuffs bars with different concentrations of fruit flour.

show abstract

Developing fruit‐based nutritious snack bars

Cited by 43 publications

References 19 publications

Caracterização Química E Física De Frutos De Curriola, Gabiroba E Murici Provenientes Do Cerrado Brasileiro

Caracterização Química E Física De Frutos De Curriola, Gabiroba E Murici Provenientes Do Cerrado Brasileiro

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

Contact Info

Product

Resources

About