Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepar...

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Bibliographic Details
Published in:Journal of food quality Vol. 2018; no. 2018; pp. 1 - 12
Main Authors: Boas, E. V. B. V., Asquieri, Eduardo Ramirez, Ruffi, Cristiane Rodrigues Gomes, Silva, Edson Pablo, Damiani, Clarissa, Silva, Jéssyca Santos, Silva, Thays Lorrayne Lavrinha e
Format: Journal Article
Language:English
Published: Cairo, Egypt Hindawi Publishing Corporation 01-01-2018
Hindawi
John Wiley & Sons, Inc
Hindawi Limited
Hindawi-Wiley
Subjects:
Antioxidants
Biochemistry
Breakfast foods
Carbohydrates
Chemistry
Food quality
Food science
Fruits
Laboratories
Lipids
Moisture content
Natural foods
Nutrition
Proteins
Brazil
Cerrado Biome
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Summary:Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators.
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/8639525