Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Jovane Santana-
Autor(es): dc.creatorMarques, Tamara Rezende-
Autor(es): dc.creatorSimão, Anderson Assaid-
Autor(es): dc.creatorCorrêa, Angelita Duarte-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorSilva, Renato Leal-
Data de aceite: dc.date.accessioned2026-02-09T12:14:05Z-
Data de disponibilização: dc.date.available2026-02-09T12:14:05Z-
Data de envio: dc.date.issued2016-12-01-
Data de envio: dc.date.issued2016-12-01-
Data de envio: dc.date.issued2014-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/12029-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1157183-
Descrição: dc.descriptionPumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal bar replacing oats with PSF, the bars CB-2 and CB-5 were compared to the conventional bar CB-1. The cereal bars CB-2 and CB-5 showed an increase in crude protein (87.5% and 62.5%) and in dietary fiber (77% and 44%), respectively. These results allowed the classification of CB-2 and CB-5 as fiber sources; they can, therefore, be classified as light products according to the Brazilian legislation.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectCucurbita maxima-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectDietary fiber-
Título: dc.titleDevelopment and chemical and sensory characterization of pumpkin seed flour-based cereal bars-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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