Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4951
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Campo DCValorIdioma
dc.creatorSilva, Edson P.-
dc.creatorSiqueira, Heloisa H.-
dc.creatorLago, Rafael Carvalho do-
dc.creatorRosell, Cristina M.-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2015-01-26T18:56:14Z-
dc.date.available2015-01-26T18:56:14Z-
dc.date.issued2013-06-21-
dc.identifier.citationSILVA, E. P. et al. Developing fruit-based nutritious snack bars. Journal of the Science of Food and Agriculture, New York, v. 94, n. 1, p. 52-56, Jan. 2014.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1002/jsfa.6282/abstractpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4951-
dc.description.abstractMarolo (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.pt_BR
dc.languageenpt_BR
dc.publisherSociety of Chemical Industrypt_BR
dc.rightsrestritopt_BR
dc.sourceJournal of the Science of Food and Agriculturept_BR
dc.subjectSnack barspt_BR
dc.subjectFruit flourpt_BR
dc.subjectNutrient compositionpt_BR
dc.subjectSensory analysispt_BR
dc.titleDeveloping fruit-based nutritious snack barspt_BR
dc.typeArtigopt_BR
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