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metadata.artigo.dc.title: Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
metadata.artigo.dc.creator: Silva, Jovane Santana
Marques, Tamara Rezende
Simão, Anderson Assaid
Corrêa, Angelita Duarte
Pinheiro, Ana Carla Marques
Silva, Renato Leal
metadata.artigo.dc.subject: Cucurbita maxima
Sensory analysis
Dietary fiber
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
metadata.artigo.dc.identifier.citation: 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.
metadata.artigo.dc.description.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.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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