“Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential

Camila Da Rosa Vanin,Tatiane Batista Dos Santos,Américo Wagner Junior,Ivane Benedetti Tonial,Ronaldo Follmann Dos Santos,Luciano Lucchetta,Naimara Vieira Do Prado

doi:10.1590/fst.29320

Camila Da Rosa Vanin, Tatiane Batista Dos Santos + Show 5 more

Open Access

https://doi.org/10.1590/fst.29320

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Abstract

Yellow Araçá (Psidium cattleyanum cv. Ya-cy) is a Brazilian native fruit that can be consumed fresh or turned into food products. However, distribution and consumption of fresh fruits are still limited due to faulty post-harvest handling. Thus, the present study aimed to evaluate the nutritional and functional potential of fresh Yellow Araçá fruit, turned into flour, in formulations of cereal bars. Ripe fruits preserved higher nutritional and functional indexes, presenting high antioxidant potential. As observed during the sensory analysis, addition up to 20% of fruit flour into the cereal bar was well accepted by the consumers. The cereal bar showed significant levels of omega-6 (n-6) and omega-9 (n-9), and minerals nutrients such as iron, magnesium, potassium, zinc. Significant levels of phenolic compounds and low levels of sodium and saturated fatty, free from trans fatty acids, were also observed. The cereal bar presented high amount of crude fiber content, indicating a high potential for use as a functional food.

Highlights

Brazil is a country of abundant territorial extension, standing out for the diversity of native plant species
Cereal bars with fruit native flour, Yellow Araçá
In the Laboratory at Universidade Tecnológica Federal do Paraná (UTFPR) – Campus Francisco Beltrão, the fruits were classified according to the ripening stage in unripe and ripe

Summary

Introduction

Brazil is a country of abundant territorial extension, standing out for the diversity of native plant species. Yellow Araçá is a Brazilian native fruit that presents nutritional and functional potential, with significant capacity of antioxidant activity due to its large amount of phenolic content (Medina et al, 2011). This fruit has an exotic flavor, widely accepted by consumers, with significant levels of vitamin and nutrients (Damiani et al, 2012, Neri-Numa et al, 2013). This fruit is generally consumed fresh, due to its high perishability (two to three days postharvest), processing remains as viable alternative to make it available to consumers in any region, at any time, in the form manufactured food (Medina et al, 2011; Damiani et al, 2012)

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