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

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

Abstract 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...

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Bibliographic Details
Main Authors: Edson Pablo da SILVA, Heloisa Helena SIQUEIRA, Clarissa DAMIANI, Eduardo Valério de Barros VILAS BOAS
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-03-01
Series:Food Science and Technology
Subjects:
flour
savannah fruits
porosity
physical properties
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100140&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100140&lng=en&tlng=en

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