Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying

Corrêa, Síntia Carla; Clerici, Maria Teresa Pedrosa Silva; Garcia, Jerusa Simone; Ferreira, Eric Batista; Eberlin, Marcos N.; Azevedo, Luciana

doi:10.1016/j.foodres.2011.02.052

Cited by 26 publications

(23 citation statements)

References 12 publications

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“…Bars supplemented with 20% marolo flour might be labelled as ‘high fibre content’, since they contained more than 6 g of fibre for each 100 g food . Therefore, this result confirmed the suggestion by Corrêa et al . that dehydrated marolo products would be potential sources of fibre in food preparations.…”

Section: Resultssupporting

confidence: 91%

“…The fat content increased from 21.2 g kg −1 to 26.0 g kg −1 when enhancing marolo flour addition. An increase in the fat content was expected due to the lipid content of marolo flour (48.3 g kg −1 ), a tendency that has been also observed in other fruits from the Brazilian Amazon; for instance, when added up to 9% cupuassu peel flour in a whole bread formulation . Taking into account that this type of snack bar is categorised as an energy and nutrition bar, the increase observed in the fat content would be foreseen as a positive effect.…”

Section: Resultsmentioning

confidence: 67%

“…Their limited consumption is partly due to the scarce information regarding potential uses, processing and quality of processed foods obtained from marolo. Recently, Corrêa et al . evaluated the physico‐chemical properties of fresh and dehydrated marolo obtained by freeze drying or convective hot‐air drying.…”

Section: Introductionmentioning

confidence: 99%

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Developing fruit‐based nutritious snack bars

et al. 2013

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BACKGROUND Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready‐to‐eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g−1, 10 g 100 g−1, 15 g 100 g−1, 20 g 100 g−1, expressed in w/w) were produced and the physico‐chemical and sensory characteristics were determined. RESULTS Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4‐fold in dietary fibre content and also 1.3‐fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. CONCLUSION Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality. © 2013 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 67%

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Developing fruit‐based nutritious snack bars

et al. 2013

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“…Carpel and pulp dehydration by convective hot-air-drying resulted in convective hot-air-dried marolo carpels (CMC) and convective hot-air-dried marolo flour (CMF). To obtain these products, the procedures according to Corrêa et al (2011) were used, and a LIOTOP-L101 dryer (Brazil, São Carlos, Liobras) was used for Although this structure has all of the elements of a value chain, there is a poor communication between the different players, without a formal interaction between them. According to Jaenick and Hoschle-Zeledon (2006), this lack of coordination is a frequent problem for activities with underutilized plants.…”

Section: Dehydration Processes and Yieldmentioning

confidence: 99%

“…In addition, since marolo is a seasonal fruit, its preservation by the drying process was seen as a possibility to fulfill the identified needs during the study of marolo value chain. This process may increase the shelf life of marolo, reducing post-harvest losses and producing a minor dependence on seasonal conditions, thus adding commercial value to the fruit (CORRÊA et al, 2011;DRAGANO et al, 2010). Although freeze-drying and convective hot-air-drying are processes widely used for preserving food material and most dry products must be rehydrated by immersion in water before use, rehydration of this fruit is a complex process.…”

Section: Introductionmentioning

confidence: 99%