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dc.contributor.authorPRAZERES, I. C. dos
dc.contributor.authorCARVALHO, A. V.
dc.contributor.authorDOMINGUES, A. F. N.
dc.contributor.authorABREU, L. F.
dc.date.accessioned2020-06-05T11:10:17Z-
dc.date.available2020-06-05T11:10:17Z-
dc.date.created2020-06-04
dc.date.issued2020
dc.identifier.citationRevista Chilena de Nutrición, v. 47, n. 2, p. 190-199, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1123040-
dc.descriptionThis 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
dc.language.isoeng
dc.rightsopenAccesseng
dc.titlePreparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits.
dc.typeArtigo de periódico
dc.subject.thesagroAçaí
dc.subject.thesagroEuterpe Oleracea
dc.subject.thesagroCastanha do Para
dc.subject.thesagroBertholletia Excelsa
dc.subject.thesagroCupuaçu
dc.subject.thesagroTheobroma Grandiflorum
dc.subject.thesagroTapioca
riaa.ainfo.id1123040
riaa.ainfo.lastupdate2020-06-04
dc.identifier.doihttp://dx.doi.org/10.4067/S0717-75182020000200190
dc.contributor.institutionIsadora Cordeiro dos Prazeres, UFPA; ANA VANIA CARVALHO, CPATU; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; LAURA FIGUEIREDO ABREU, CPATU.
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