Developing fruit-based nutritious snack bars
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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Format: | artículo biblioteca |
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John Wiley & Sons
2014
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Subjects: | Sensory analysis, Fruit flour, Nutrient composition, Snack bars, |
Online Access: | http://hdl.handle.net/10261/100581 |
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dig-iata-es-10261-1005812020-04-07T11:34:04Z Developing fruit-based nutritious snack bars Silva, E. P. da Siqueira, H. H. Lago, R. C. do Rosell, Cristina M. Vilas Boas, E. V. D. B. Sensory analysis Fruit flour Nutrient composition Snack bars 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. Financial support of CAPES; FAPEMIG, CNPq, Spanish Scientific Research Council (CSIC) and the Generalitat Valenciana (Project Prometeo 2012/064). EP da Silva would like to thank predoctoral grant by the University of Lavras (Lavras, Brazil). Peer Reviewed 2014-07-30T11:52:25Z 2014-07-30T11:52:25Z 2014 2014-07-30T11:52:25Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1002/jsfa.6282 issn: 0022-5142 Journal of the Science of Food and Agriculture 94: 52- 56 (2014) http://hdl.handle.net/10261/100581 10.1002/jsfa.6282 open John Wiley & Sons |
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Sensory analysis Fruit flour Nutrient composition Snack bars Sensory analysis Fruit flour Nutrient composition Snack bars |
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Sensory analysis Fruit flour Nutrient composition Snack bars Sensory analysis Fruit flour Nutrient composition Snack bars Silva, E. P. da Siqueira, H. H. Lago, R. C. do Rosell, Cristina M. Vilas Boas, E. V. D. B. Developing fruit-based nutritious snack bars |
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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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artículo |
topic_facet |
Sensory analysis Fruit flour Nutrient composition Snack bars |
author |
Silva, E. P. da Siqueira, H. H. Lago, R. C. do Rosell, Cristina M. Vilas Boas, E. V. D. B. |
author_facet |
Silva, E. P. da Siqueira, H. H. Lago, R. C. do Rosell, Cristina M. Vilas Boas, E. V. D. B. |
author_sort |
Silva, E. P. da |
title |
Developing fruit-based nutritious snack bars |
title_short |
Developing fruit-based nutritious snack bars |
title_full |
Developing fruit-based nutritious snack bars |
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Developing fruit-based nutritious snack bars |
title_full_unstemmed |
Developing fruit-based nutritious snack bars |
title_sort |
developing fruit-based nutritious snack bars |
publisher |
John Wiley & Sons |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/100581 |
work_keys_str_mv |
AT silvaepda developingfruitbasednutritioussnackbars AT siqueirahh developingfruitbasednutritioussnackbars AT lagorcdo developingfruitbasednutritioussnackbars AT rosellcristinam developingfruitbasednutritioussnackbars AT vilasboasevdb developingfruitbasednutritioussnackbars |
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