Qualidade de granola elaborada com passas de caju-do-cerrado e amêndoa de baru
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Data
2011-03-29
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Universidade Federal de Goiás
Resumo
The rational use of fruit species from Cerrado and the research about their nutritional
potential are important to the socioeconomic development of the native regions from this
ecosystem. The use of baru almond and caju-do-cerrado in healthier foods like granola
encourages the inclusion of healthy regional foods into the diet. The aim of this study
was to evaluate the physical and nutritional characteristics, microbiological quality,
acceptability and stability of granola made with dried caju-do-cerrado and baru almonds.
The caju-do-cerrado was subjected to osmotic dehydration and drying at 65 °C for 6
hours to obtain dried fruits. Granolas were prepared with 5%, 10% and 15% dried cajudo-
cerrado and 10% of baru almonds, replacing the black raisins, cashew nuts and
Brazil nuts of the control granola. The granolas were submitted to microbiological
analysis and acceptance in laboratory. The most acceptable granola was evaluated by
its proximate composition, minerals (calcium, iron, zinc, sodium, magnesium, potassium
and phosphorus), water activity and texture, during 100 days of storage. The
microbiological conditions of granolas were in accordance to the law. The granola with
10% dried caju-do-cerrado obtained the highest acceptance. Moreover, it had higher
protein content (11.74 g/100 g), dietary fiber (11.53 g/100 g) and iron (3.21 mg/100 g),
and lower concentrations of moisture (5.70 g/100 g), water activity (0.31), sodium (57.77
mg/100 g), lipids (15.02 g/100 g), total sugar (33.09 g/100 g) and total energy value
(395.22 kcal/100 g) compared to control. During 100 days of storage, the granola with
10% dried caju-do-cerrado was considered acceptable to 85.54 to 95.24% of the
consumers, and kept the crunchy texture even with changes of moisture and water
activity. The high nutritional potential of granola with Cerrado fruits and its stability may
encourage consumption of native fruits and deal with the growing demand for healthier
and more-natural foods.
Descrição
Palavras-chave
1. Granola; 2. Anacardium othonianum Rizz; 3. Dipteryx alata Vog; 4. Cerrado; 5. Características nutricionais , Granola , Anacardium othonianum Rizz , Dipteryx alata Vog , Cerrado , Características nutricionais , Granola , Anacardium othonianum Rizz , Dipteryx alata Vog , Cerrado , Nutritional characteristics
Citação
SOUZA, Priscila Laís Coelho de. Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog). 2011. 85 f. Dissertação (Mestrado em Ciencias da Saude) - Universidade Federal de Goiás, Goiânia, 2011.