Developing fruit-based nutritious snack bars

BACKGROUND Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to v...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2014-01, Vol.94 (1), p.52-56
Main Authors: da Silva, Edson P, Siqueira, Heloisa H, do Lago, Rafael Carvalho, Rosell, Cristina M, Vilas Boas, Eduardo V de Barros
Format: Article
Language:English
Subjects:
Annona
Antioxidants
Antioxidants - analysis
Ascorbic Acid - analysis
Bars
Carotenoids - analysis
Chemical Phenomena
Consumer Behavior
Dietary Fiber - analysis
Flavonoids - analysis
Flour
Food Handling
Food science
Food Technology
Fruit - chemistry
fruit flour
Fruits
Health Promotion
Humans
Ingredients
Isoflavones - analysis
Moisture content
nutrient composition
Nutrition
Nutritive Value
Oligosaccharides - analysis
sensory analysis
snack bars
Snacks
Surface layer
Texture
Vitamin C
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Summary:BACKGROUND Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready‐to‐eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g−1, 10 g 100 g−1, 15 g 100 g−1, 20 g 100 g−1, expressed in w/w) were produced and the physico‐chemical and sensory characteristics were determined. RESULTS Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4‐fold in dietary fibre content and also 1.3‐fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. CONCLUSION Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality. © 2013 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6282