Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

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dc.creatorMendes, Nathalia da Silva Rodrigues
dc.creatorRuffi, Cristiane Rodrigues Gomes
dc.creatorLage, Moacir Evandro
dc.creatorBecker, Fernanda Salamoni
dc.creatorMelo, Adriane Alexandre Machado de
dc.creatorSilva, Flávio Alves da
dc.creatorDamiani, Clarissa
dc.date.accessioned2018-04-04T12:11:11Z
dc.date.available2018-04-04T12:11:11Z
dc.date.issued2013-12
dc.description.resumoFood 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.pt_BR
dc.identifier.citationMENDES, 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.pt_BR
dc.identifier.doi10.1590/S0101-20612013000400019
dc.identifier.issn0101-2061
dc.identifier.issne- 1678-457X
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/14315
dc.language.isoengpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentEscola de Agronomia - EA (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectWaste recoverypt_BR
dc.subjectSavannapt_BR
dc.subjectOxidationpt_BR
dc.titleOxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packagingpt_BR
dc.typeArtigopt_BR

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