Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits

ABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively,...

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Autores principales:	Prazeres,Isadora Cordeiro dos, Carvalho,Ana Vânia, Domingues,Alessandra Ferraiolo Nogueira, Abreu,Laura Figueiredo
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Açaí Brazil nut Cupuassu Multicomponent snack bars Tapioca flour
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200190
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spelling	oai:scielo:S0717-751820200002001902020-05-04Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruitsPrazeres,Isadora Cordeiro dosCarvalho,Ana VâniaDomingues,Alessandra Ferraiolo NogueiraAbreu,Laura Figueiredo Açaí Brazil nut Cupuassu Multicomponent snack bars Tapioca flour ABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which denotes microbiological stability. The sensory analysis ranked the bars between “liked slightly” and “liked very much,” which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.2 20202020-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200190en10.4067/S0717-75182020000200190
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Açaí Brazil nut Cupuassu Multicomponent snack bars Tapioca flour
spellingShingle	Açaí Brazil nut Cupuassu Multicomponent snack bars Tapioca flour Prazeres,Isadora Cordeiro dos Carvalho,Ana Vânia Domingues,Alessandra Ferraiolo Nogueira Abreu,Laura Figueiredo Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
description	ABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which denotes microbiological stability. The sensory analysis ranked the bars between “liked slightly” and “liked very much,” which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free.
author	Prazeres,Isadora Cordeiro dos Carvalho,Ana Vânia Domingues,Alessandra Ferraiolo Nogueira Abreu,Laura Figueiredo
author_facet	Prazeres,Isadora Cordeiro dos Carvalho,Ana Vânia Domingues,Alessandra Ferraiolo Nogueira Abreu,Laura Figueiredo
author_sort	Prazeres,Isadora Cordeiro dos
title	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
title_short	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
title_full	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
title_fullStr	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
title_full_unstemmed	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
title_sort	preparing multicomponent snack bars based on tapioca flour, brazil nut, and regional fruits
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200190
work_keys_str_mv	AT prazeresisadoracordeirodos preparingmulticomponentsnackbarsbasedontapiocaflourbrazilnutandregionalfruits AT carvalhoanavania preparingmulticomponentsnackbarsbasedontapiocaflourbrazilnutandregionalfruits AT dominguesalessandraferraiolonogueira preparingmulticomponentsnackbarsbasedontapiocaflourbrazilnutandregionalfruits AT abreulaurafigueiredo preparingmulticomponentsnackbarsbasedontapiocaflourbrazilnutandregionalfruits
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Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits

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