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dc.creatorMendes, Ana Paula Alves-
dc.creatorBemfeito, Carla Martino-
dc.creatorPereira, Rafaela Corrêa-
dc.creatorCândido, Geraldo de Sousa-
dc.creatorCarneiro, João de Deus Souza-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.creatorAngelis-Pereira, Michel Cardoso de-
dc.identifier.citationMENDES, A. P. A. et al. Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs. Journal of Food Science and Technology, [S.l.], v. 59, p. 46-54, 2022.pt_BR
dc.description.abstractCurrently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to develop low-cost protein bars with antioxidant properties, and to compare their antioxidant potential with that of more expensive protein bars. For the formulation of high-cost (HC) and low-cost (LC) bars, different dried fruits, seeds, and nuts were selected, which were nutritionally similar, but with different costs. After establishing the ingredients to be used, the formulations were developed and evaluated regarding taste, texture, and appearance. The final formulations were characterized by proximate composition, minerals, total content of carotenoids, phenolic compounds, antioxidant properties, and sensory acceptance. Unpaired Student t test was used to compare both formulations. LC bar presented higher content of total carotenoids and phenolics than HC bar. Both bars were sensorially accepted and presented antioxidant potential. However, the LC bar showed higher values for antioxidant potential. Thus, it is possible to develop healthy products with functional and economically accessible ingredients.pt_BR
dc.sourceJournal of Food Science and Technologypt_BR
dc.subjectProtein foodpt_BR
dc.subjectPhenolic compoundpt_BR
dc.subjectFree radicalpt_BR
dc.titleEconomic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costspt_BR
Appears in Collections:DCA - Artigos publicados em periódicos
DNU - Artigos publicados em periódicos

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