Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
| العنوان: | Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) |
|---|---|
| المؤلفون: | Eduardo Valério de Barros Vilas Boas, Heloisa Helena de Siqueira, Clarissa Damiani, Edson Pablo da Silva |
| المصدر: | Food Science and Technology, Iss 0 (2016) Food Science and Technology v.36 n.3 2016 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 36, Issue: 3, Pages: 421-425, Published: 20 JUN 2016 |
| بيانات النشر: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | 0301 basic medicine, chemical characteristics, Antioxidant, medicine.medical_treatment, Titratable acid, lcsh:TX341-641, Sensory analysis, 03 medical and health sciences, Ingredient, lcsh:Technology (General), medicine, Fiber, Food science, 030109 nutrition & dietetics, bioactive compounds, biology, Vitamin C, Chemistry, fungi, food and beverages, nutritional source, biology.organism_classification, fiber content, queen palm, lcsh:T1-995, Dietary fiber, Syagrus romanzoffiana, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology |
| الوصف: | 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. |
| وصف الملف: | text/html |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93e251a2ee4a53185fea2047819f7f6f http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005014104&lng=en&tlng=en |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....93e251a2ee4a53185fea2047819f7f6f |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |