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| SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nutritional source; Chemical characteristics; Fiber content; Bioactive compounds; Queen palm. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300421 |
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| SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros. |
| 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 use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flour; Savannah fruits; Porosity; Physical properties. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100140 |
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