Buscar

 

RI UFLA (Universidade Federal de Lavras) >
DCA - Departamento de Ciência dos Alimentos >
DCA - Artigos publicados em periódicos >

Por favor, utilize esse identificador para citar este item ou usar como link: http://repositorio.ufla.br/jspui/handle/1/12029

Título: Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
Autor(es): Silva, Jovane Santana
Marques, Tamara Rezende
Simão, Anderson Assaid
Corrêa, Angelita Duarte
Pinheiro, Ana Carla Marques
Silva, Renato Leal
Assunto: Cucurbita maxima
Sensory analysis
Dietary fiber
Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Data de publicação: 2014
Referência: SILVA, J. S. et al. Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars. Food Science and Technology, Campinas, v. 34, n. 2, p. 346-352, Apr./June 2014.
Abstract: Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal bar replacing oats with PSF, the bars CB-2 and CB-5 were compared to the conventional bar CB-1. The cereal bars CB-2 and CB-5 showed an increase in crude protein (87.5% and 62.5%) and in dietary fiber (77% and 44%), respectively. These results allowed the classification of CB-2 and CB-5 as fiber sources; they can, therefore, be classified as light products according to the Brazilian legislation.
URI: http://repositorio.ufla.br/jspui/handle/1/12029
Idioma: en_US
Aparece nas coleções: DCA - Artigos publicados em periódicos

Arquivos neste Item:

Arquivo Descrição TamanhoFormato
ARTIGO_Development and chemical and sensory characterization of.pdf401,75 kBAdobe PDFVer/abrir

Este item está licenciado com Licença Creative Commons
Creative Commons

Itens protegidos por copyright, com todos os direitos reservados, Salvo indicação em contrário.


Mostrar estatísticas

 


DSpace Software Copyright © 2002-2007 MIT and Hewlett-Packard - Feedback