Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30440
metadata.artigo.dc.title: Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars
metadata.artigo.dc.creator: Silva, Edson Pablo da
Siqueira, Heloisa Helena
Damiani, Clarissa
Vilas Boas, Eduardo Valério de Barros
metadata.artigo.dc.subject: Flour
Savannah fruits
Porosity
Physical properties
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: 2016
metadata.artigo.dc.identifier.citation: SILVA, E. P. da et al. Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars. Food Science and Technology, Campinas, v. 36, n. 1, p. 140-144, Jan./Mar. 2016.
metadata.artigo.dc.description.abstract: The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA), porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/30440
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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