Data/hora: 21/09/2024 18:12:17

Biblioteca(s): 	Embrapa Amazônia Oriental.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	B - 1	
Data corrente: 	04/06/2020	
Data da última atualização: 	04/06/2020	
Autoria: 	PRAZERES, I. C. dos; CARVALHO, A. V.; DOMINGUES, A. F. N.; ABREU, L. F.	
Afiliação: 	Isadora Cordeiro dos Prazeres, UFPA; ANA VANIA CARVALHO, CPATU; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; LAURA FIGUEIREDO ABREU, CPATU.	
Título: 	Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Revista Chilena de Nutrición, v. 47, n. 2, p. 190-199, 2020.	
DOI: 	http://dx.doi.org/10.4067/S0717-75182020000200190	
Idioma: 	Inglês	
Conteúdo: 	This study aimed to develop and assess the physicoche-mical, 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 deno-tes 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	
Thesagro: 	Açaí; Bertholletia Excelsa; Castanha do Para; Cupuaçu; Euterpe Oleracea; Tapioca; Theobroma Grandiflorum.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/213724/1/0717-7518-rchnut-47-02-0190.pdf	
Registro original: 	Embrapa Amazônia Oriental (CPATU)	
Exemplares: 	CPATU - (56420-1) - UPC - AP - DD -  -  -  - DIS