Misturas De Farinha De Aveia E Amido De Milho Com Alto Teor De Amilopectina Para Produção De "Snacks"

Karam, Laura Beatriz; Grossmann, Maria Victória Eiras; Silva, Rui Sérgio S.F.

doi:10.1590/s0101-20612001000200007

Cited by 12 publications

(6 citation statements)

References 6 publications

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“…Dietary fibers consist of any edible material of plant source not hydrolyzed by endogenous enzymes of the human digestive tract, such as lignin, structural and non-structural polysaccharides. As soluble fibers it can be mentioned pectin, gum, mucilage, alginate, and as insoluble fibers, lignin, cellulose and most of hemicellulose (CÂNDIDO, CAMPOS, 1995;LAJOLO et al, 2001). The Brazilian legislation includes the dietary fiber into the composition of nutritional information and recommends a fiber intake of 25 g day -1 (BRASIL, 2003).…”

Section: Resultsmentioning

confidence: 99%

“…Ingredients usually contained in cereal bars are mixtures of cereals, dried fruit, and nuts, corn syrup, honey, sugar, or lecithin and flavorings. Among cereals, oats (Avena sativa L.) is the most widely used to prepare cereal bars due to its high content and quality of protein, predominance of unsaturated fatty acids and composition of dietary fiber (KARAM et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation

et al. 2014

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ABSTRACT. Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp and kernel of bocaiuva and determine the nutritional quality, assess the acceptability, and microbiological quality. Two formulations of cereal bar were prepared with pulp dehydrated by osmoconvection and kernel of bocaiuva. The formulations were analyzed as for the texture, color analysis, proximate composition, fatty acids profile, mineral, microbiology and sensory evaluation. Cereal bars presented on average, in g 100 g total caloric value. Bars represented a source of calcium and iron and had a high content of oleic acid, average of 20 g 100 g -1 total lipids. In the microbiological evaluation, cereal bars have met the standards set by the legislation, being suitable for consumption. As for the attributes evaluated in the sensory analysis, all showed mean values above 6, considered acceptable for consumption. The use of bocaiuva may contribute to highlight differentiated taste and appearance, emphasizing the use of native fruits in the preparation of new products.Keywords: cereal bar, Acrocomia aculeata, acceptance, nutritional quality.Elaboração de barra de cereal de bocaiuva: avaliação física, nutricional, microbiológica e sensorial RESUMO. O uso de frutos regionais em produtos alimentícios tem crescido nos últimos anos, pois além de promover a preservação do bioma, obtêm-se produtos diferenciados e com valor agregado. Este trabalho teve como objetivos elaborar barras de cereal com polpa e amêndoa de bocaiuva, determinar a qualidade nutricional, avaliar a sua aceitabilidade e a qualidade microbiológica. Foram preparadas duas formulações de barra de cereal, adicionadas com polpa desidratada por osmoconvecção e amêndoa de bocaiuva. As formulações foram analisadas quanto à textura, análise colorimétrica, composição centesimal, perfil de ácidos graxos, minerais, microbiologia e avaliação sensorial. As barras de cereal apresentaram em média, em g 100 g -1 , 4,83 de umidade, 8,01 de proteínas, 12,93 de lipídeos, 1,30 de cinzas, 53,75 de carboidratos totais, 19,78 de fibras e 363,41 kcal 100 g -1 de valor calórico total. As barras foram fonte de cálcio e ferro e apresentaram alto conteúdo de ácido oleico, 20 g 100 g -1 de lipídeos totais. Na avaliação microbiológica, atenderam aos padrões da legislação encontrando-se apropriadas para o consumo. Quanto aos atributos avaliados na análise sensorial, obtiveram médias superiores a 6, sendo consideradas aceitas para consumo. O uso da bocaiuva pode contribuir para evidenciar sabor e aparência diferenciados, valorizando o uso de frutos nativos na formulação de novos produtos.Palavras-chave: barra de cereal, Acrocomia aculeata, aceitabilidade, qualidade nutricional.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation

et al. 2014

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“…Está diretamente relacionado com a expansão (axial + radial) e negativamente correlacionado com a densidade [8]. Volume específico mL/g)…”

Section: Extrusão Nas Propriedades Físicas De Produtos De Inhame Duaunclassified

Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Leonel¹,

Mischan²,

Pinho³

et al. 2006

Ciênc. Tecnol. Aliment.

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A cultura do inhame (Dioscorea ssp.) está presente em várias partes do mundo, mas a grande maioria das espécies cultivadas procede originalmente das zonas tropicais da Ásia e do Oeste da África. O inhame é uma planta monocotiledônea, herbácea, trepadeira, de clima tropical e subtropical. Seus tubérculos são ricos em carboidratos e vitaminas do complexo B, além de encerrar teores das vitaminas A e C [9].No Brasil, a Paraíba é o Estado de maior produção (17.800 t) numa área de 4.300 hectares (ha), com produtividade média de 4,2 t/ha. O Estado de São Paulo apresenta baixa expressão na produção nacional dessa cultura (317,4 ha com 2.600 t), porém apresenta a maior produtividade média (9,0 t/ha) [11]. EFEITOS DE PARÂMETROS DE EXTRUSÃO NAS PROPRIEDADES FÍSICAS SUMMARY EFFECT OF EXTRUSION PARAMETERS IN THE PHYSICAL PROPERTIES OF EXPANDED YAM SNACKS. Effect of extrusionparameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130ºC), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).

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“…Various studies have been carried out on the enrichment of snacks with different ingredients, such as soy flour (LI et al, 2005;NWABUEZE, 2007) (HUANG et al, 2006;IBANOGLU et al, 2006), vitamins (ATHAR et al, 2006, carrot and basil powder (IBANOGLU et al, 2006), yam flour (ALVES; GROSSMANN, 2002), among other ingredients, such as oats and fibers (BOMBO, 2006;KARAM;SILVA, 2001).…”

Section: Conditioning Extrusion and Dryingmentioning

confidence: 99%

Functional extruded snacks with lycopene and soy protein

et al. 2010

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In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

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Misturas De Farinha De Aveia E Amido De Milho Com Alto Teor De Amilopectina Para Produção De "Snacks"

Cited by 12 publications

References 6 publications

<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation

<b>Preparation of a cereal bar containing bocaiuva: physical, nutritional, microbiological and sensory evaluation

Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Functional extruded snacks with lycopene and soy protein

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