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dc.creatorBemfeito, Carla Martino-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.creatorPereira, Michel Cardoso de Angelis-
dc.creatorSouza, Natália de Oliveira-
dc.creatorCarneiro, João de Deus Souza-
dc.date.accessioned2021-07-08T16:36:00Z-
dc.date.available2021-07-08T16:36:00Z-
dc.date.issued2020-11-
dc.identifier.citationBEMFEITO, C. M. et al. Application of the nutrient profile model in the development of food bars with functional potential. Journal of Food Science and Technology, [S. I.], 2020. DOI: https://doi.org/10.1007/s13197-020-04909-1.pt_BR
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04909-1pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/46698-
dc.description.abstractIn 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.pt_BR
dc.languageenpt_BR
dc.publisherSpringer Naturept_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Science and Technologypt_BR
dc.subjectNutrient profilept_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectFood developmentpt_BR
dc.subjectCucurbita moschatapt_BR
dc.subjectCaryocar brasiliense Cambpt_BR
dc.subjectSensory analysispt_BR
dc.subjectAlimento funcionalpt_BR
dc.subjectPerfil equilibrado de nutrientespt_BR
dc.subjectBarra alimentíciapt_BR
dc.subjectAtividade antioxidantept_BR
dc.subjectAnálise sensorialpt_BR
dc.titleApplication of the nutrient profile model in the development of food bars with functional potentialpt_BR
dc.typeArtigopt_BR
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