Effect of marolo (Annona crassiflora Mart.) pulp flour addition in food bars

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Jéssyca Santos-
Autor(es): dc.creatorDamiani, Clarissa-
Autor(es): dc.creatorSilva, Edson Pablo-
Autor(es): dc.creatorRuffi, Cristiane Rodrigues Gomes-
Autor(es): dc.creatorAsquieri, Eduardo Ramirez-
Autor(es): dc.creatorSilva, Thays Lorrayne Lavrinha e-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:51:51Z-
Data de disponibilização: dc.date.available2026-02-09T12:51:51Z-
Data de envio: dc.date.issued2019-03-29-
Data de envio: dc.date.issued2019-03-29-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33359-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169758-
Descrição: dc.descriptionDue to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Tus, there is a necessity to develop food bars enriched with dietary fber and palatable nutritional components. Te aim of this study was to evaluate the shelf life of food bars, prepared with diferent proportions of marolo pulp four (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. Te total dietary fber content showed an average of 7.1 g⋅100 g−1. Tere was a signifcant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp four in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp four showed higher averages for all evaluated attributes and was the favorite by the evaluators-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherHindawi-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceJournal of Food Quality-
Palavras-chave: dc.subjectAlimentação saudável-
Palavras-chave: dc.subjectBarras alimentares - Marolo-
Palavras-chave: dc.subjectBarras alimentares - Análise sensorial-
Palavras-chave: dc.subjectHealthy eating-
Palavras-chave: dc.subjectFood bars - Marolo-
Palavras-chave: dc.subjectFood bars - Sensory analysis-
Título: dc.titleEffect of marolo (Annona crassiflora Mart.) pulp flour addition in food bars-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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