Título:	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits.
Autoria:	PRAZERES, I. C. dos CARVALHO, A. V. DOMINGUES, A. F. N. ABREU, L. F.
Afiliação:	Isadora Cordeiro dos Prazeres, UFPA; ANA VANIA CARVALHO, CPATU; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; LAURA FIGUEIREDO ABREU, CPATU.
Ano de publicação:	2020
Referência:	Revista Chilena de Nutrición, v. 47, n. 2, p. 190-199, 2020.
Conteúdo:	This study aimed to develop and assess the physicoche-mical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which deno-tes microbiological stability. The sensory analysis ranked the bars between ?liked slightly? and ?liked very much,? which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free
Thesagro:	Açaí Euterpe Oleracea Castanha do Para Bertholletia Excelsa Cupuaçu Theobroma Grandiflorum Tapioca
Digital Object Identifier:	http://dx.doi.org/10.4067/S0717-75182020000200190
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPATU)