Qualidade microbiológica, aceitabilidade e valor nutricional de barras de cereais formuladas com polpa e amêndoa de baru
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Data
2010-12
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Resumo
The aim of this study was to evaluate the microbiological quality, the acceptability and the nutritional
characteristics of cereal bars made with pulp and almond of the baru (native fruit from Brazilian Savanna).
The fruits were collected in the East and South East Regions from Goiás state, in August 2008. The
formulations of cereal bars were prepared with fixed proportion of almond in replacement to the nuts and
dried fruits, and increasing proportions of baru pulp (0%, 5% and 10%) in replacement to the oat bran. The
cereal bars were evaluate for microbiological quality through counts of coliforms, Bacillus cereus, positive
Staphylococci coagulase and Salmonella, and for the overall acceptance, appearance and purchase intent.
The accepted bars were submitted to the analysis of centesimal composition, including total dietary fiber
and its fractions (soluble and insoluble). All the samples were in accordance with the microbiological
standard for food. The cereal bars had good overall acceptance and good levels of purchase intent, and
showed levels of carbohydrates and lipids similar to the commercial cereal bars and high protein content
(10.64 g/100 g), due to the addition of baru almond, a source of protein and lipids of good nutritional quality.
Cereal bars made with the pulp and almond of the baru are source of energy, proteins and carbohydrates
and present a high level of dietary fiber (15.72 g/100 g). The full utilization of baru in processed foods adds
value to the fruit and nutritional quality to the product, contributing to the sustainable use of this native fruit.
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Dipteryx alata Vog., Cereal bars, Barra de cereais, Valor nutricional, Aceitabilidade, Acceptability, Nutritional value
Citação
LIMA, Jean Carlos Rodrigues et al. Qualidade microbiológica, aceitabilidade e valor nutricional de barras de cereais formuladas com polpa e amêndoa de baru. Boletim do Centro de Pesquisa e Processamento de Alimentos, Curitiba, v. 28, n. 2, p. 331-343, jul./dez. 2010.