Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/14315
Tipo do documento: Artigo
Título: Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging
Autor: Mendes, Nathalia da Silva Rodrigues
Ruffi, Cristiane Rodrigues Gomes
Lage, Moacir Evandro
Becker, Fernanda Salamoni
Melo, Adriane Alexandre Machado de
Silva, Flávio Alves da
Damiani, Clarissa
Resumo: Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits from the Brazilian savanna. Seeking to meet the expectations of consumers who desire healthy and practical products, this study aimed to evaluate the oxidative stability and the variations in chemical composition and antioxidant potential of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. The bars formulated were packed in four different types of packaging: laminated without vacuum (LWV), transparent without vacuum (TWV), transparent under vacuum (TV), and laminated under vacuum (LV); they were subsequently analyzed for proximate composition, fatty acid profiles, antioxidant activity, and oxidative capacity. The results showed that the cereal bars made with fruit peel and baru are sources of protein, dietary fiber, and fat, especially unsaturated fatty acids such as oleic and linoleic acids. The cereal bars exhibited oxidative stability up to 120 days of storage, and the type of packaging was not significant for the variables evaluated; therefore, they can be stored in low cost packaging such as transparent packaging without vacuum for a period of 120 days.
Palavras-chave: Waste recovery
Savanna
Oxidation
País: Brasil
Unidade acadêmica: Escola de Agronomia - EA (RG)
Citação: MENDES, Nathalia da Silva Rodrigues; GOMES-RUFFI, Cristiane Rodrigues; LAGE, Moacir Evandro; BECKER, Fernanda Salamoni; MELO, Adriane Alexandre Machado de; SILVA, Flávio Alves da; DAMIANI, Clarissa. Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Science and Technology, Campinas, v. 33, n. 4, p. 730-736, Oct./Dec. 2013.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/S0101-20612013000400019
Identificador do documento: 10.1590/S0101-20612013000400019
URI: http://repositorio.bc.ufg.br/handle/ri/14315
Data de publicação: Dez-2013
Aparece nas coleções:EA - Artigos publicados em periódicos

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