Loading…
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...
Saved in:
| Published in: | Journal of the science of food and agriculture 2014-01, Vol.94 (1), p.52-56 |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73 |
| container_end_page | 56 |
| container_issue | 1 |
| container_start_page | 52 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 94 |
| creator | da Silva, Edson P Siqueira, Heloisa H do Lago, Rafael Carvalho Rosell, Cristina M Vilas Boas, Eduardo V de Barros |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.6282 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1677973782</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3129298091</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73</originalsourceid><addsrcrecordid>eNqN0ctO4zAUBmALgaDDsOAFUCU2jETAx5fYXqICBVQxIw2IpWWnJyglTYqdwPD2k6ilCyQEKy_8nd-Xn5B9oCdAKTudxdydpEyzDTIAalRCKdBNMuj2WCJBsB3yI8YZpdSYNN0mO4wrI7jmA3J8ji9Y1ouiehzmoS2axLuI02HVNqFoirqNw1i57GnoXYg_yVbuyoh7q3WX3F9e3I2uksnv8fXobJJkwnQnTjkYNLk3TOVM-pQJpkwGyqPItOAGOVBkTOvMgAcFAvMpSKXBeYHUK75Ljpa5i1A_txgbOy9ihmXpKuxuZCFVyiiuNPuaCiWlNJyKb1BJQQttTEcPP9BZ3Yaqe3OvDAOlVX_NX0uVhTrGgLldhGLuwpsFavtibF-M7Yvp7MEqsfVznK7lexMdOF2C16LEt8-T7M3fy7NVZLKcKGKD_9YTLjzZtPscaR9ux_bPbSrpaCztFf8PnyKjDQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1459217877</pqid></control><display><type>article</type><title>Developing fruit-based nutritious snack bars</title><source>Wiley-Blackwell Read & Publish Collection</source><creator>da Silva, Edson P ; Siqueira, Heloisa H ; do Lago, Rafael Carvalho ; Rosell, Cristina M ; Vilas Boas, Eduardo V de Barros</creator><creatorcontrib>da Silva, Edson P ; Siqueira, Heloisa H ; do Lago, Rafael Carvalho ; Rosell, Cristina M ; Vilas Boas, Eduardo V de Barros</creatorcontrib><description>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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6282</identifier><identifier>PMID: 23794383</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.52-56</ispartof><rights>2013 Society of Chemical Industry</rights><rights>2013 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Jan 15, 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73</citedby><cites>FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23794383$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>da Silva, Edson P</creatorcontrib><creatorcontrib>Siqueira, Heloisa H</creatorcontrib><creatorcontrib>do Lago, Rafael Carvalho</creatorcontrib><creatorcontrib>Rosell, Cristina M</creatorcontrib><creatorcontrib>Vilas Boas, Eduardo V de Barros</creatorcontrib><title>Developing fruit-based nutritious snack bars</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>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</description><subject>Annona</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Ascorbic Acid - analysis</subject><subject>Bars</subject><subject>Carotenoids - analysis</subject><subject>Chemical Phenomena</subject><subject>Consumer Behavior</subject><subject>Dietary Fiber - analysis</subject><subject>Flavonoids - analysis</subject><subject>Flour</subject><subject>Food Handling</subject><subject>Food science</subject><subject>Food Technology</subject><subject>Fruit - chemistry</subject><subject>fruit flour</subject><subject>Fruits</subject><subject>Health Promotion</subject><subject>Humans</subject><subject>Ingredients</subject><subject>Isoflavones - analysis</subject><subject>Moisture content</subject><subject>nutrient composition</subject><subject>Nutrition</subject><subject>Nutritive Value</subject><subject>Oligosaccharides - analysis</subject><subject>sensory analysis</subject><subject>snack bars</subject><subject>Snacks</subject><subject>Surface layer</subject><subject>Texture</subject><subject>Vitamin C</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqN0ctO4zAUBmALgaDDsOAFUCU2jETAx5fYXqICBVQxIw2IpWWnJyglTYqdwPD2k6ilCyQEKy_8nd-Xn5B9oCdAKTudxdydpEyzDTIAalRCKdBNMuj2WCJBsB3yI8YZpdSYNN0mO4wrI7jmA3J8ji9Y1ouiehzmoS2axLuI02HVNqFoirqNw1i57GnoXYg_yVbuyoh7q3WX3F9e3I2uksnv8fXobJJkwnQnTjkYNLk3TOVM-pQJpkwGyqPItOAGOVBkTOvMgAcFAvMpSKXBeYHUK75Ljpa5i1A_txgbOy9ihmXpKuxuZCFVyiiuNPuaCiWlNJyKb1BJQQttTEcPP9BZ3Yaqe3OvDAOlVX_NX0uVhTrGgLldhGLuwpsFavtibF-M7Yvp7MEqsfVznK7lexMdOF2C16LEt8-T7M3fy7NVZLKcKGKD_9YTLjzZtPscaR9ux_bPbSrpaCztFf8PnyKjDQ</recordid><startdate>20140115</startdate><enddate>20140115</enddate><creator>da Silva, Edson P</creator><creator>Siqueira, Heloisa H</creator><creator>do Lago, Rafael Carvalho</creator><creator>Rosell, Cristina M</creator><creator>Vilas Boas, Eduardo V de Barros</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>20140115</creationdate><title>Developing fruit-based nutritious snack bars</title><author>da Silva, Edson P ; Siqueira, Heloisa H ; do Lago, Rafael Carvalho ; Rosell, Cristina M ; Vilas Boas, Eduardo V de Barros</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Annona</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Ascorbic Acid - analysis</topic><topic>Bars</topic><topic>Carotenoids - analysis</topic><topic>Chemical Phenomena</topic><topic>Consumer Behavior</topic><topic>Dietary Fiber - analysis</topic><topic>Flavonoids - analysis</topic><topic>Flour</topic><topic>Food Handling</topic><topic>Food science</topic><topic>Food Technology</topic><topic>Fruit - chemistry</topic><topic>fruit flour</topic><topic>Fruits</topic><topic>Health Promotion</topic><topic>Humans</topic><topic>Ingredients</topic><topic>Isoflavones - analysis</topic><topic>Moisture content</topic><topic>nutrient composition</topic><topic>Nutrition</topic><topic>Nutritive Value</topic><topic>Oligosaccharides - analysis</topic><topic>sensory analysis</topic><topic>snack bars</topic><topic>Snacks</topic><topic>Surface layer</topic><topic>Texture</topic><topic>Vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>da Silva, Edson P</creatorcontrib><creatorcontrib>Siqueira, Heloisa H</creatorcontrib><creatorcontrib>do Lago, Rafael Carvalho</creatorcontrib><creatorcontrib>Rosell, Cristina M</creatorcontrib><creatorcontrib>Vilas Boas, Eduardo V de Barros</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>da Silva, Edson P</au><au>Siqueira, Heloisa H</au><au>do Lago, Rafael Carvalho</au><au>Rosell, Cristina M</au><au>Vilas Boas, Eduardo V de Barros</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Developing fruit-based nutritious snack bars</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2014-01-15</date><risdate>2014</risdate><volume>94</volume><issue>1</issue><spage>52</spage><epage>56</epage><pages>52-56</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>23794383</pmid><doi>10.1002/jsfa.6282</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.52-56 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1677973782 |
| source | Wiley-Blackwell Read & Publish Collection |
| 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 |
| title | Developing fruit-based nutritious snack bars |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T16%3A47%3A29IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Developing%20fruit-based%20nutritious%20snack%20bars&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=da%20Silva,%20Edson%20P&rft.date=2014-01-15&rft.volume=94&rft.issue=1&rft.spage=52&rft.epage=56&rft.pages=52-56&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.6282&rft_dat=%3Cproquest_cross%3E3129298091%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4922-d319e9fb927f25b624279c17be4c8439e310e2288c91b1714efd15781ab4e0b73%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1459217877&rft_id=info:pmid/23794383&rfr_iscdi=true |