Desenvolvimento de barras alimentícias com potencial funcional e baixo custo: aplicação do modelo de perfil de nutrientes

Abstract

The objective of the present study was to develop nutritionally balanced and sensorially accepted food bars added with pumpkin pulp flour (Cucurbita moschata) and pequi peel flour (Caryocar brasiliense Camb.), at low cost, with antioxidant potential. Initially, the pumpkin pulp flour (FPA) and the pequi peel flour (FCP) were elaborated and characterized. The ingredients were then selected, and the basic food bar formulation was defined using the Australia / New Zealand nutrient profile model. Experimental treatments were then defined using the nutrient profile model and focus group. These treatments were evaluated in relation to the nutrient profile, sensorial acceptance, purchase intention, antioxidant activity and bioactive compounds contents. The pumpkin pulp flour presented high levels of dietary fiber (15.426 g 100 g-1 ), protein (10.297 g 100 g-1 ), carotenoids (249.04 μg g -1 ) and high antioxidant activity by the β-carotene / linoleic acid system (73.00% protection). The pequi peel flour presented high levels of dietary fiber (38.648 g 100 g-1 ), phenolic compounds (20893.73 mg EAG 100 g-1 ) and high antioxidant activity by ABTS method (2105.18 μM trolox g -1 ), FRAP (6292.11 μM ferrous sulfate g-1 ) and β-carotene / linoleic acid system (92.94% protection). From the application of the nutrient profile model and the focus group, the concentration of pequi peel flour and the maximum concentration of pumpkin pulp flour to be used in the elaboration of the bars were defined, being equal to 2.5% and 17.5%, respectively. The experimental treatments were then defined to be evaluated: T1 (0% FPA and 0% FCP), T2 (0% FPA and 2.5% FCP), T3 (5% FPA and 2.5% FCP), T4 (10% FPA and 2.5% FCP) and T5 (17.5% FPA and 2.5% FCP). All treatments presented nutritional scores lower than 4, being approved by the nutrient profile model. In addition, all treatments showed sensory acceptance. The treatments with 2.5% of pequi peel flour and 10% or 17.5% of pumpkin pulp flour stood out in relation to the functional potential, since they presented, respectively, high levels of carotenoids (35.11 μg g -1 and 59.85 μg g -1 ) and total phenolics (230.60 mg EAG 100 g-1 and 261.14 mg EAG 100 g-1 ), and high antioxidant activity by the ABTS method (28.60 μM trolox g -1 and 34.86 μM trolox g-1 ), FRAP (67.13 μM ferrous sulfate g-1 and 80.09 μM ferrous sulfate g -1 ) and β-carotene / linoleic acid system (79.08% protection and 84.83% protection), being considered the best treatments.