Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1164760
Title: Enhancement of oat cereal bars with added Araucaria angustifolia flour: seed, almond or bark.
Authors: CASTRILLON, R. G.
MARQUES, C.
FARIAS, F. O.
HELM, C. V.
MATHIAS, A. L.
Affiliation: RAFAELA 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.
Date Issued: 2024
Citation: Ciência Rural, v. 54, n. 11, e20230509, 2024.
Description: ABSTRACT: 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.
Thesagro: Pinhão
Araucária Angustifólia
Farinha
NAL Thesaurus: Sensory evaluation
Functional foods
Sustainable development
Keywords: Oat cereal bars
Market potential
Barras de cereais de aveia
Alimentos funcionais
Avaliação sensorial
Potencial de mercado
Produção sustentável de alimentos
ISSN: 1678-4596
DOI: http://doi.org/10.1590/0103-8478cr20230509
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPF)

Files in This Item:
File SizeFormat 
CiRural-2024-Pinhao-Helm-et-al.pdf1,1 MBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace