Details

Autor(en) / Beteiligte

• Cardoso, Ila Raquel Mello
• Zuniga, Abraham Damian Giraldo
• Fronza, Pãmella
• Maciel, Amanda Galvão
• Ferreira, Jéssica da Silva

Titel

Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)

Ist Teil von

• Journal of Bioenergy and Food Science, 2017-08, Vol.4 (2), p.99-106

Ort / Verlag

Instituto Federal de Educação, Ciência e Tecnologia do Amapá

Erscheinungsjahr

2017

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value and sensory characteristics. This work had as a goal, elaborate a cereal bar enhanced with different concentrations of 10%, 20% and 30% buriti flour. About the buriti pulp physical and chemical composition, were found 60.33% of moisture, 3.69% of protein, 49.8% of lipids, 0.18% of ashes, 46.64% of carbohydrates and 4.7mg of carotenoid/100 g of buriti sample. About the cereal bar physical and chemical characterization, 12.4% of moisture, 11.96% of lipid percentage, 6.76% of protein percentage, 0.16% of ashes and 68.72% of carbohydrates percentage. As for the smell, the 30% flour sample revealed a significant difference from the 10% sample, but similarity with the 20% sample. About the buriti flavor, the 30% sample revealed a significant difference with the average of 8.1. This sample has shown bigger averages for the sensorial tonality, compression, cereal flavor, buriti flour smell and buriti flour flavor attributes, having a bigger rating of acceptability.