Abstract
ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were analyzed by ANOVA and Tukey test (p=0.05). The results revealed that the products presented high contents of protein, dietary fibers, lipids and ash. The BUX treatment reached better acceptance by the consumers related to odor, flavor, texture and overall quality attributes; it revealed higher positive purchase intention (58 %), followed by the BUT treatment (33%). The BUCT, BUC and BUA treatments reached lower acceptance by the consumers due to lower score to overall quality. The use of umbu pulp and gum in the preparation of diet cereal bar showed to be a good alternative to reduce fruit loss and to increase market value of the products that presented potential for consumers in general or with restriction to the use of sucrose.
Highlights
The diet cereal bars with umbu pulp were obtained according to Fonseca and Srebernich (2010), with adaptations, using gum as binder agents and sucralose and acesulfame-K as sweeteners
Chemical and physicochemical characterization of the umbu pulp and cereal bars As shown in Table 2, the results obtained in this study for the umbu pulp are close to those reported by the Brazilian Table of Food Composition (TACO, 2011), that shows moisture content (89.3), protein (0.80), lipids, total dietary fiber (2.0), ash (0.50) and carbohydrates (9.40)
Lipid content was high in all treatments compared to umbu pulp, probably due to addition of cashew nut and vegetal fat
Summary
The umbu tree (Spondias tuberosa Arr. Camera) is a native plant from semi-arid area of the Northeastern Region in Brazil, that produces fruit of drupe type, spherical or ovoid, 4 cm of diameter, medium thickness peel, fairly smooth, greenish yellow in color and turn pale yellow when ripe. The fruit presents great economic value, but due to its high perishability and pronounced seasonality it is very common the loss of great amount of ripe fruit during the peak of production. The fruit are eaten fresh or used for juice, ice-cream, fruit preserve or to make marmalade, and it is not unusual these fruit to be a source of economic income for the communities living in the semi-arid area of the Northeast Region in Brazil (SANTOS and CASTRO, 2011).
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