Data/hora: 03/06/2024 02:44:02

Provedor de dados: 	36	
País: 	Brazil	
Título: 	Elaboration and characterization of snack bars made with ingredients from the Amazon	
Autores: 	PRAZERES,Isadora Cordeiro dos; DOMINGUES,Alessandra Ferraiolo Nogueira; CAMPOS,Ana Paula Rocha; CARVALHO,Ana Vânia.	
Data: 	2017-06-01	
Ano: 	2017	
Palavras-chave: 	Amazon fruits; Brazil nut; Palm oil; Sensory analysis; Tapioca flour.	
Resumo: 	ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200103	
Editor: 	Instituto Nacional de Pesquisas da Amazônia	
Relação: 	10.1590/1809-4392201602203	
Formato: 	text/html	
Fonte: 	Acta Amazonica  v.47 n.2 2017	
Fonte: 	info:eu-repo/semantics/openAccess