Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMendes, Ana Paula Alves-
Autor(es): dc.creatorBemfeito, Carla Martino-
Autor(es): dc.creatorPereira, Rafaela Corrêa-
Autor(es): dc.creatorCândido, Geraldo de Sousa-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorAngelis-Pereira, Michel Cardoso de-
Data de aceite: dc.date.accessioned2026-02-09T12:11:47Z-
Data de disponibilização: dc.date.available2026-02-09T12:11:47Z-
Data de envio: dc.date.issued2022-02-16-
Data de envio: dc.date.issued2022-02-16-
Data de envio: dc.date.issued2021-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49370-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s13197-021-04977-x#-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156372-
Descrição: dc.descriptionCurrently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to develop low-cost protein bars with antioxidant properties, and to compare their antioxidant potential with that of more expensive protein bars. For the formulation of high-cost (HC) and low-cost (LC) bars, different dried fruits, seeds, and nuts were selected, which were nutritionally similar, but with different costs. After establishing the ingredients to be used, the formulations were developed and evaluated regarding taste, texture, and appearance. The final formulations were characterized by proximate composition, minerals, total content of carotenoids, phenolic compounds, antioxidant properties, and sensory acceptance. Unpaired Student t test was used to compare both formulations. LC bar presented higher content of total carotenoids and phenolics than HC bar. Both bars were sensorially accepted and presented antioxidant potential. However, the LC bar showed higher values for antioxidant potential. Thus, it is possible to develop healthy products with functional and economically accessible ingredients.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectProtein food-
Palavras-chave: dc.subjectPhenolic compound-
Palavras-chave: dc.subjectFree radical-
Palavras-chave: dc.subjectCarotenoid-
Palavras-chave: dc.subjectCost-
Título: dc.titleEconomic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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