Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars
Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepar...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/8639525 |
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| author | Jéssyca Santos Silva Clarissa Damiani Edson Pablo Silva Cristiane Rodrigues Gomes Ruffi Eduardo Ramirez Asquieri Thays Lorrayne Lavrinha e Silva Eduardo Valério de Barros Vilas Boas |
| author_facet | Jéssyca Santos Silva Clarissa Damiani Edson Pablo Silva Cristiane Rodrigues Gomes Ruffi Eduardo Ramirez Asquieri Thays Lorrayne Lavrinha e Silva Eduardo Valério de Barros Vilas Boas |
| author_sort | Jéssyca Santos Silva |
| collection | DOAJ |
| description | Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators. |
| format | Article |
| id | doaj-art-3c5348a8d52e4385ba95f5bf686989d4 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-3c5348a8d52e4385ba95f5bf686989d42025-02-03T05:51:23ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/86395258639525Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food BarsJéssyca Santos Silva0Clarissa Damiani1Edson Pablo Silva2Cristiane Rodrigues Gomes Ruffi3Eduardo Ramirez Asquieri4Thays Lorrayne Lavrinha e Silva5Eduardo Valério de Barros Vilas Boas6Escola de Agronomia, Universidade Federal de Goiás, 74001-970 Goiânia, GO, BrazilEscola de Agronomia, Universidade Federal de Goiás, 74001-970 Goiânia, GO, BrazilEscola de Agronomia, Universidade Federal de Goiás, 74001-970 Goiânia, GO, BrazilInstituto de Tecnologia de Alimentos (ITAL), 13070-178 Campinas, SP, BrazilFaculdade de Farmácia, Universidade Federal de Goiás, 74605-170 Goiânia, GO, BrazilEscola de Agronomia, Universidade Federal de Goiás, 74001-970 Goiânia, GO, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras, 37200-000 Lavras, MG, BrazilDue to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators.http://dx.doi.org/10.1155/2018/8639525 |
| spellingShingle | Jéssyca Santos Silva Clarissa Damiani Edson Pablo Silva Cristiane Rodrigues Gomes Ruffi Eduardo Ramirez Asquieri Thays Lorrayne Lavrinha e Silva Eduardo Valério de Barros Vilas Boas Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars Journal of Food Quality |
| title | Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars |
| title_full | Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars |
| title_fullStr | Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars |
| title_full_unstemmed | Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars |
| title_short | Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars |
| title_sort | effect of marolo annona crassiflora mart pulp flour addition in food bars |
| url | http://dx.doi.org/10.1155/2018/8639525 |
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