Abstract
Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp and kernel of bocaiuva and determine the nutritional quality, assess the acceptability, and microbiological quality. Two formulations of cereal bar were prepared with pulp dehydrated by osmoconvection and kernel of bocaiuva. The formulations were analyzed as for the texture, color analysis, proximate composition, fatty acids profile, mineral, microbiology and sensory evaluation. Cereal bars presented on average, in g 100 g-1, 4.83 moisture, 8.01 protein, 12.93 lipids, 1.30 ash, 53.75 total carbohydrate, 19.78 fiber and 363.41 kcal 100 g-1 total caloric value. Bars represented a source of calcium and iron and had a high content of oleic acid, average of 20 g 100 g-1 total lipids. In the microbiological evaluation, cereal bars have met the standards set by the legislation, being suitable for consumption. As for the attributes evaluated in the sensory analysis, all showed mean values above 6, considered acceptable for consumption. The use of bocaiuva may contribute to highlight differentiated taste and appearance, emphasizing the use of native fruits in the preparation of new products.
Highlights
The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is a fruit of the Cerrado with potential for technological exploitation
We observed a variation between the forces exerted by the texturometer to break the cereal bar, which was expected given the diversity of structures in the formulations and combinations among them
Products prepared with high fiber content result in products more dense and hard, which does not imply in lower acceptance of the product (FREITAS; MORETTI, 2006)
Summary
The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is a fruit of the Cerrado with potential for technological exploitation. It is marketed especially fresh in local markets. The fruit is known as macaúba and belongs to the family Arecaceae, and found in almost all Brazil, and predominates in open areas in the State of Mato Grosso do Sul (AQUINO et al, 2008). The pulp and the kernel of fruit present a high amount of. Technology protein, lipid, fiber and minerals (HIANE et al, 2006; SILVA et al, 2008). In addition to the possibility of exploitation for fresh consumption, the bocaiuva can be exploited by the agroindustry in the preparation of several products
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