02683naa a2200433 a 450000100080000000500110000800800410001910000190006024501440007926000090022352014450023265000120167765000140168965000210170365000200172465000220174465000230176665000150178965000150180465000230181965000290184265000100187165000290188165000140191065000120192465000150193665000300195165000270198165300180200865300140202665300200204065300170206070000180207770000200209570000260211570000230214170000190216477300660218320934032018-08-31       2018    bl uuuu     u00u1 u    #d1 aBARRETO, A. G.  aFunctional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours.h[electronic resource]  c2018  aThis study aimed to develop peanut butter stuffed snacks (PBSS) based on Brazilian pine and rice flours by extrusion cooking and evaluating its nutritional composition, shelf life and prebiotic potential. Base blend (Brazilian pine and whole rice flour, refined sugar, soy protein extract, sodium chloride and sodium bicarbonate) were adjust to 14 % moisture and processed in a co-rotating twin-screw extruder. Afterwards, the snacks were handling stuffed with peanut smooth. PBSS was assessed both by nutrition composition (moisture, protein, ash, lipids, fiber, carbohydrate, and sodium) and water activity. Food safety was assessed by count of coliforms group, Bacillus cereus, coagulase positive Staphylococcus, sulfite-reducing Clostridium and Salmonella sp. In vitro assessment of PBSS prebiotic potential was either by PBSS medium (sterile distilled water, ground PBSS, and methylene blue colour indicator) acidification or probiotic lactobacilli growth. PBSS were highlighted for low sodium and carbohydrate foodstuffs. Furthermore, PBSS had higher proportion of fiber, proteins and lipids than other gluten-free snacks available in the marketplace.In fact, PBSS is a potential food forceliac, vegan, vegetarian and low-carbohydrate diet. PBSS also show some prebiotic potential observed by PBSS medium acidification due probiotic lactobacilli activity.Therefore, PBSSconsumptioncan be associatedto improving gut microbiome as well.  aCooking  aExtrusion  aFood composition  aFood technology  aGluten-free foods  aNutritional status  aPrebiotics  aVegan diet  aVegetable products  aAraucária Angustifólia  aArroz  aComposição de Alimento  aExtrusão  aGlúten  aNutrição  aProduto de Origem Vegetal  aTecnologia de Alimento  aComida vegana  aCozimento  aLivre de gluten  aPrebióticos1 aGUERRA, A. F.1 aNOGUEIRA, R. I.1 aCARVALHO, C. W. P. de1 aGODOY, R. C. B. de1 aFREITAS, S. P.  tIOSR Journal of Engineering, v, 8gn. 7, p. 53-58, July 2018.