Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-01-01
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doaj-916f5fbd85b144a29bf4e2d87a79be7f2020-11-24T21:48:56ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2016-01-01010.1590/1678-457X.08115S0101-20612016005014104Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)Edson Pablo da SILVAHeloisa Helena SIQUEIRAClarissa DAMIANIEduardo Valério de Barros VILAS BOASAbstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005014104&lng=en&tlng=ennutritional sourcechemical characteristicsfiber contentbioactive compoundsqueen palm |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Edson Pablo da SILVA Heloisa Helena SIQUEIRA Clarissa DAMIANI Eduardo Valério de Barros VILAS BOAS |
spellingShingle |
Edson Pablo da SILVA Heloisa Helena SIQUEIRA Clarissa DAMIANI Eduardo Valério de Barros VILAS BOAS Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) Food Science and Technology nutritional source chemical characteristics fiber content bioactive compounds queen palm |
author_facet |
Edson Pablo da SILVA Heloisa Helena SIQUEIRA Clarissa DAMIANI Eduardo Valério de Barros VILAS BOAS |
author_sort |
Edson Pablo da SILVA |
title |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_short |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_full |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_fullStr |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_full_unstemmed |
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
title_sort |
physicochemical and sensory characteristics of snack bars added of jerivá flour (syagrus romanzoffiana) |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2016-01-01 |
description |
Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars. |
topic |
nutritional source chemical characteristics fiber content bioactive compounds queen palm |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005014104&lng=en&tlng=en |
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