Application of the nutrient profile model in the development of food bars with functional potential

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorBemfeito, Carla Martino-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorPereira, Michel Cardoso de Angelis-
Autor(es): dc.creatorSouza, Natália de Oliveira-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Data de aceite: dc.date.accessioned2026-02-09T12:19:38Z-
Data de disponibilização: dc.date.available2026-02-09T12:19:38Z-
Data de envio: dc.date.issued2021-07-08-
Data de envio: dc.date.issued2021-07-08-
Data de envio: dc.date.issued2020-10-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/46698-
Fonte completa do material: dc.identifierhttps://doi.org/10.1007/s13197-020-04909-1-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1159056-
Descrição: dc.descriptionIn the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 μg g−1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g−1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 μM Trolox g−1), FRAP (67.13 and 80.09 μM ferrous sulfate g−1), and β-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer Nature-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectNutrient profile-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectFood development-
Palavras-chave: dc.subjectCucurbita moschata-
Palavras-chave: dc.subjectCaryocar brasiliense Camb-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectAlimento funcional-
Palavras-chave: dc.subjectPerfil equilibrado de nutrientes-
Palavras-chave: dc.subjectBarra alimentícia-
Palavras-chave: dc.subjectAtividade antioxidante-
Palavras-chave: dc.subjectAnálise sensorial-
Título: dc.titleApplication of the nutrient profile model in the development of food bars with functional potential-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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