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Título: | Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars |
Palavras-chave: | Cucurbita maxima Sensory analysis Dietary fiber |
Data do documento: | 2014 |
Editor: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
Citação: | SILVA, J. S. et al. Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars. Food Science and Technology, Campinas, v. 34, n. 2, p. 346-352, Apr./June 2014. |
Resumo: | Pumpkin (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. |
URI: | http://repositorio.ufla.br/jspui/handle/1/12029 |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
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