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dc.contributor.authorCASTRILLON, R. G.
dc.contributor.authorMARQUES, C.
dc.contributor.authorFARIAS, F. O.
dc.contributor.authorHELM, C. V.
dc.contributor.authorMATHIAS, A. L.
dc.date.accessioned2024-06-07T17:55:18Z-
dc.date.available2024-06-07T17:55:18Z-
dc.date.created2024-06-07
dc.date.issued2024
dc.identifier.citationCiência Rural, v. 54, n. 11, e20230509, 2024.
dc.identifier.issn1678-4596
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1164760-
dc.descriptionABSTRACT: The feasibility of enhancing oat cereal bars, widely recognized for their health benefits, was investigated by replacing up to 5% oats with whole seed, almond, or steam-cooked pinhão husk flour. Pinhão contributes with resistant starch, antioxidant compounds, and minerals. The control oat bar (30.5% of the mixture), without pinhão flours but containing brown sugar (25.5%), raisins (15.0%), glucose (15.0%), coconut oil (3.0%), gelatin (0.5%), and water (10.0%), provides 75.53 kcal, with 15.66% carbohydrates (on a dry basis), 2.88% insoluble fiber, 0.70% soluble fiber, 1.82% protein, 0.62% lipids, and 0.32% minerals. Bars replacing up to 5% of oats with almond, husk, or whole seed flour showed statistically similar compositions, except for lipids, few minerals, phenolic compounds, and antioxidant activity. Concerning daily recommendations, a 22 g bar offers low energy (3.78%, Brasil, 1998) and proportionally high mineral content, including potassium (34.64%), zinc (81.58%), magnesium (108.55%), iron (421.18%), copper (192.98%), calcium (395.13%), and manganese (1,027.00%). Additionally, they exhibit a significant content of total phenolic compounds (8.66 mg GAE/g) and antioxidant capacity (24.43 mg Trolox/g). These innovative bars were well-received in sensory evaluations and demonstrated good commercial potential. Notably, a bar that replaced 5% oats with husk flour could be a viable option for microenterprises due to simplified technology, contributing to waste valorization and encouraging the preservation of the Araucaria Forest.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectOat cereal bars
dc.subjectMarket potential
dc.subjectBarras de cereais de aveia
dc.subjectAlimentos funcionais
dc.subjectAvaliação sensorial
dc.subjectPotencial de mercado
dc.subjectProdução sustentável de alimentos
dc.titleEnhancement of oat cereal bars with added Araucaria angustifolia flour: seed, almond or bark.
dc.typeArtigo de periódico
dc.subject.thesagroPinhão
dc.subject.thesagroAraucária Angustifólia
dc.subject.thesagroFarinha
dc.subject.nalthesaurusSensory evaluation
dc.subject.nalthesaurusFunctional foods
dc.subject.nalthesaurusSustainable development
riaa.ainfo.id1164760
riaa.ainfo.lastupdate2024-06-07
dc.identifier.doihttp://doi.org/10.1590/0103-8478cr20230509
dc.contributor.institutionRAFAELA GRAZIELE CASTRILLON, UNIVERSIDADE FEDERAL DO PARANÁ; CAROLINE MARQUES, UNIVERSIDADE FEDERAL DO PARANÁ; FABIANE OLIVEIRA FARIAS, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; ALVARO LUIZ MATHIAS, UNIVERSIDADE FEDERAL DO PARANÁ.
Aparece en las colecciones:Artigo em periódico indexado (CNPF)

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