Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars

Silva, Jovane Santana; Marques, Tamara Rezende; Simão, Anderson Assaid; Corrêa, Angelita Duarte; Pinheiro, Ana Carla Marques; Silva, Renato Leal

doi:10.1590/fst.2014.0054

Cited by 27 publications

(21 citation statements)

References 11 publications

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“…The present findings are in accordance with Silva et al [42] who mentioned that the combination between oats and pumpkin increased the contents of crude protein in cereal bars. However, it is possible to notice an increasing trend in the content of fats due to the addition of pumpkin seeds, which has higher content of total fat than that of the oats.…”

Section: Chemical Composition Of Oat Barssupporting

confidence: 94%

“…Silva et al [42] mentiond that the b* values characterize the predominance of yellow, and there was no difference between all cereal bars. Values are means of three replicates ±SD, number in the same column followed by the same letter is not significantly different at 0.05 level.…”

Section: Color Of the Oat Barsmentioning

confidence: 99%

“…texture, flavor and overall appearance), and consumer preference. These products can be classified as light products and an alternative to consumers as healthy and functional food [42].…”

Section: Sensory Evaluation Of Oat Barsmentioning

confidence: 99%

“…The addition of pumpkin made cereal bar more compact, which increased its strength to cut and hardness. In the case of the total replacement of oats with pumpkin in the preparation of cereal bar, it is possible to observe a decrease in the strength to cut and hardness [42].…”

Section: Hardnessmentioning

confidence: 99%

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Enhancing the Nutritional Value of Oat Bars

Omran¹

2018

AJFST

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The present work was designed to prepare four different oat bar formulas (F 1 , F 2 , F 3 and F 4 ) from quick oat flakes, sunflower, chickpea and pumpkin seeds. Chemical, physical, textural, microbiological and sensory evaluation were performed. The results indicated that the substitution of oat with sunflower, chickpea and pumpkin seeds significantly enhanced the nutritional value of the resultant bars. Protein and fat contents significantly increased. Total phenols, total flavonoids, tannins and antioxidant activity significantly increased in F 2 , F 3 and F 4 compared to F 1 . Substitution of oat with sunflower, chickpea and pumpkin seeds has no significant effect on taste, color, flavor and overall acceptability but, it had a significant effect on appearance. Hardness, microbiological counts and peroxide values increased while water activity decreased during storage period for three months. The results clearly demonstrated the value of substituting oat with sunflower, chickpea and pumpkin seeds to produce oat bars with good nutritional value and stability up to two months. Sunflower formula was the most valuable addition with the highest acceptability followed by pumpkin formula.

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Section: Chemical Composition Of Oat Barssupporting

confidence: 94%

Section: Color Of the Oat Barsmentioning

confidence: 99%

“…texture, flavor and overall appearance), and consumer preference. These products can be classified as light products and an alternative to consumers as healthy and functional food [42].…”

Section: Sensory Evaluation Of Oat Barsmentioning

confidence: 99%

Section: Hardnessmentioning

confidence: 99%

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Enhancing the Nutritional Value of Oat Bars

Omran¹

2018

AJFST

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“…Chemical and physicochemical characterization of the umbu pulp and cereal bars As shown in Table 2, the results obtained in this study for the umbu pulp are close to those reported by the Brazilian found by Silva et al (2014) in cereal bars with pumpkin seed flour (8.60 to 11.45%); Lima et al (2010) in cereal bars with baru pulp and almond (12.82%) and Peuckert et al (2010) in cereal bar with camu-camu pulp and textured soy protein (12.24%). All treatments presented high protein content (8.98% to 9.65%) and there was no significant difference between them.…”

Section: Resultssupporting

confidence: 89%

Use of Umbu (Spondias Tuberosa Arr. Camara) Pulp for Preparation of Diet Cereal Bar

et al. 2018

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Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were analyzed by ANOVA and Tukey test (p≤0.05). The results revealed that the products presented high contents of protein, dietary fibers, lipids and ash. The BUX treatment reached better acceptance by the consumers related to odor, flavor, texture and overall quality attributes; it revealed higher positive purchase intention (58 %), followed by the BUT treatment (33%). The BUCT, BUC and BUA treatments reached lower acceptance by the consumers due to lower score to overall quality. The use of umbu pulp and gum in the preparation of diet cereal bar showed to be a good alternative to reduce fruit loss and to increase market value of the products that presented potential for consumers in general or with restriction to the use of sucrose.Aproveitamento da polpa de Umbu (Spondias tuberosa arr. Cam.) na produção de barras de cereais sem adição de açúcar Resumo -O umbu é um fruto muito apreciado pela população da região Nordeste brasileira, porém apresenta grande perecibilidade. A produção de barras alimentícias à base de frutas tornase interessante por permitir o aproveitamento tecnológico de matérias-primas nobres, além de reduzir perdas pós-colheita de umbus. Os objetivos deste estudo foram produzir barras de cereais sem adição de açúcar e com sabor de umbu, e realizar a caracterização química, física e sensorial dos produtos desenvolvidos. Foram estudados quatro tratamentos dietéticos, usando gomas como agentes ligantes e sucralose e acessulfame como adoçantes: BUA (goma arábica), BUC (carragena), BUT (tara), BUX (xantana) e o tratamento-controle BUCT (com xarope de glicose e sacarose).Os resultados das avaliações realizadas foram analisados por ANOVA e teste de Tukey (p≤0,05). Os produtos apresentaram elevados teores de proteínas, fibra alimentar, lipídios e matéria mineral. O tratamento BUX apresentou melhor aceitação pelos consumidores quanto aos atributos aroma, sabor, textura, qualidade global, e mais alto percentual de intenção positiva de compra (58 %), seguido pelo tratamento BUT (33%). Os tratamentos BUCT, BUC e BUA foram menos aceitos pelos consumidores, devido a menores escores para sua qualidade global. O uso da polpa de umbu e goma na produção de barras de cereais dietéticas mostrou ser uma boa alternativa para reduzir as perdas da fruta e para agregar valor ao produto, que...

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