Abstract
Em face da crescente incidência de diabetes se faz necessário desenvolver alimentos práticos que contenham menos carboidratos disponíveis e/ou nutrientes que apresentem efeito positivo sobre a glicemia pós prandial. O objetivo deste trabalho foi avaliar a viabilidade do bagaço de malte (BSG) em diferentes proporções e granulometrias, e a adição de Spirulina platensis na elaboração de barras de cereais com maçã desidratada. Através da análise da composição proximal, propriedades físicas e sensoriais, verificou-se que a adição de BSG (1.44 e 1.09 mm) proporcionou aumento na concentração de fibras alimentares totais, proteínas e cinzas nas barras de cereais. O índice de aceitabilidade foi superior a 70% para as formulações que continham maior percentual de maçã desidratada. Na sequência, foram avaliadas a atividade antioxidante in vitro, a resposta glicêmica (RG), o índice glicêmico (IG) e carga glicêmica (CG) in vivo de barras de cereais com bagaço de malte e maçã desidratada (G), barras de cereais com S. platensis (SP) comparando com barra de cereal comercial (BC). A SP apresentou maior conteúdo de compostos fenólicos (124,28 ± 10,67 mg GAE/ 100 g), além de 22.47±0.39 g/ 100gde fibras alimentares que auxiliaram na redução da resposta glicêmica.
Highlights
The world population had about 1.9 billion overweight adults and 650 million obese people in 2016
Cereal bars with 10, 20 and 30 g/100 g dehydrated apples (DA) exhibited the highest moisture contents when they were compared to formulations with and without Brewers’ spent grain (BSG) contents
The formulation with the ternary mixture of the central point, G, with 10 g/100 g of every dependent variable got an appreciable number of points for overall acceptance (6.4±1.5) and acceptability rate around 70%
Summary
The world population had about 1.9 billion overweight adults and 650 million obese people in 2016. This scenario has been associated with increase in non-communicable diseases, which are avoidable when energy intake from total fat and sugar is limited (WHO 2020). Even though cereal bars have been known as healthy and practical food, most of them exhibit high percentages of available carbohydrates in their composition, a fact that increases glycaemic indexes (GI). Efforts should be made to help consumers choose food with carbohydrates that do not increase postprandial glycaemia, so as to decrease the incidence of Type 2 Diabetes Mellitus, an important disease whose prevalence has been steadily increasing all over the world. Data issued by the International Diabetes Federation (IDF) in 2019 estimated that 8.3% of the world population (463 million people) has got diabetes (IDF 2019)
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