Developing fruit-based nutritious snack bars

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Edson P.-
Autor(es): dc.creatorSiqueira, Heloisa H.-
Autor(es): dc.creatorLago, Rafael Carvalho do-
Autor(es): dc.creatorRosell, Cristina M.-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:50:58Z-
Data de disponibilização: dc.date.available2026-02-09T12:50:58Z-
Data de envio: dc.date.issued2015-01-26-
Data de envio: dc.date.issued2015-01-26-
Data de envio: dc.date.issued2013-06-21-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4951-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/jsfa.6282/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169464-
Descrição: dc.descriptionMarolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready-to-eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g −1 , 10 g 100 g −1 , 15 g 100 g −1 , 20 g 100 g −1 , expressed in w/w) were produced and the physico-chemical and sensory characteristics were determined. RESULTS: Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4-fold in dietary fibre content and also 1.3-fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. CONCLUSION: Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality.-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Chemical Industry-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceJournal of the Science of Food and Agriculture-
Palavras-chave: dc.subjectSnack bars-
Palavras-chave: dc.subjectFruit flour-
Palavras-chave: dc.subjectNutrient composition-
Palavras-chave: dc.subjectSensory analysis-
Título: dc.titleDeveloping fruit-based nutritious snack bars-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.