首页|Technological quality and sensory acceptability of nutritive bars produced with Brazil nut and baru almond coproducts

Technological quality and sensory acceptability of nutritive bars produced with Brazil nut and baru almond coproducts

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  • NSTL
  • Elsevier
The intake of almonds and nuts demonstrates benefits to human health due to their bioactive compounds. In Brazil, baru almonds and Brazil nuts are largely explored in communities through cooperatives. The objective of the present work was to develop and evaluate a nutritive bar with Brazil nut (BN) and barn almond (BA) byproducts at concentrations of 0, 25, 50, 75, and 100% in formulations. Baru almonds showed higher protein content (24.95 g/100 g) than Brazil nuts (14.74 g/100 g), while Brazil nuts showed higher lipidic content (59.36 g/100 g). All the nutritive bar formulations could be classified as high mineral content, mainly iron, calcium, phosphorus, zinc, and magnesium. The firmness (instrumental texture) was the highest for BA100 (217.9 N), while the adhesiveness was the lowest (-23.62 N). The highest acceptability indexes for taste and texture (59 and 67%, respectively) were observed for BN25:BA75 while BA100 achieved the highest acceptability index for odor, color, and global perception (71, 73, and 72%, respectively). Therefore, BN25:BA75 could be the most suitable formulation to be produced as it had a good nutritional content balance and obtained higher acceptance and preference in the sensory evaluation.

Nut snack barsSmart foodReady-to-eatBertholletia excelsa Bonpl.Dipteryx alata Vogel

Lima, Daniele Silva、Carvalho Cabassa, Isabelly de Campos、de Almeida, Adrielle Borges、de Sousa, Tainara Leal、de Lima, Thayanara Mayara、Loss, Raquel Aparecida、Pinheiro Volp, Ana Carolina、de Vasconcelos, Leonardo Gomes、Dall'Oglio, Evandro Luiz、Hernandes, Thais、Takeuchi, Katiuchia Pereira、Egea, Mariana Buranelo

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Inst Fed Educ Ciencia & Tecnol Goiano, Campus Rio Verde, Rio Verde, Go, Brazil

Univ Estado Mato Grosso, Campus Univ Dept Est Rene Barbour, Barra Do Bugres, MT, Brazil

Univ Fed Mato Grosso, Fac Nutr, Campus Cuiaba, Cuiaba, MT, Brazil

Univ Fed Mato Grosso, Dept Quim, Campus Cuiaba, Cuiaba, MT, Brazil

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2021

10.1016/j.lwt.2020.110467

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.137
  • 6
  • 39