1
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Rosa Machado AM, Galdeano MC, Freitas de Sá DDGC, Fraga de Souza E, Alcantara MD, Cordeiro de Freitas S, Tonon RV. Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production. FOOD SCI TECHNOL INT 2023:10820132231186442. [PMID: 37408312 DOI: 10.1177/10820132231186442] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/07/2023]
Abstract
Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes "few dark spots," "light color," and "softer," with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.
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Affiliation(s)
- Allien Monique Rosa Machado
- Chemistry Institute, Center of Technology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | | | | | | | - Marcela de Alcantara
- Department of Food Science and Technology, Rural Federal University of Rio de Janeiro (UFRRJ), Rio de Janeiro, Brazil
| | | | - Renata Valeriano Tonon
- Chemistry Institute, Center of Technology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- EMBRAPA - Embrapa Food Technology, Guaratiba, Rio de Janeiro, Brazil
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2
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Pérez-Rodríguez M, Jazmin Hidalgo M, Mendoza A, González LT, Longoria Rodríguez F, Casimiro Goicoechea H, Gerardo Pellerano R. Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient. Food Chem X 2023; 18:100744. [PMID: 37397223 PMCID: PMC10314195 DOI: 10.1016/j.fochx.2023.100744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 05/24/2023] [Accepted: 06/06/2023] [Indexed: 07/04/2023] Open
Abstract
This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V, and Zn were later measured by ICP-MS. Results confirmed the suitability of the analyzed samples for human consumption. Multielemental data underwent autoscaling preprocessing for then applying PCA, CART, and LDA to input data set. LDA model accomplished the highest classification modeling performance with a success rate of 92%, making it the suitable model for reliable cereal bar prediction. The proposed method demonstrates the potential of trace element fingerprints in distinguishing cereal bar samples according to their type (conventional and gluten-free) and principal ingredient (fruit, yogurt, chocolate), thereby contributing to global efforts for food authentication.
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Affiliation(s)
- Michael Pérez-Rodríguez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Melisa Jazmin Hidalgo
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
| | - Alberto Mendoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Lucy T. González
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Francisco Longoria Rodríguez
- Centro de Investigación en Materiales Avanzados, S. C. (CIMAV), Unidad Monterrey, Alianza Norte 202, Apodaca 66628, N.L., Mexico
| | - Héctor Casimiro Goicoechea
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe 3000, Argentina
| | - Roberto Gerardo Pellerano
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
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3
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Ribeiro AEC, Oliveira AR, Silva ACMD, Garcia MC, Ribeiro KDO, Caliari M, Soares Júnior MS. High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance. FOOD SCI TECHNOL INT 2023; 29:181-191. [PMID: 35253452 DOI: 10.1177/10820132221085154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g/100 g) and protein (7.04 ± 0.02 g/100 g) besides its low-calorie characteristic (1421.22 kJ/100 g/339.68 kcal/100 g). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.
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Affiliation(s)
- Alline Emannuele Chaves Ribeiro
- Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | | | - Marina Costa Garcia
- Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | | | - Márcio Caliari
- Rural Development Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
| | - Manoel Soares Soares Júnior
- Agronomy Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil.,Food Engineering Department, Agronomy School, 488655Federal University of Goiás, Goiânia/GO, Brazil
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dos Santos TR, dos Santos Melo J, dos Santos AV, Severino P, Lima ÁS, Souto EB, Zielińska A, Cardoso JC. Development of a Protein-Rich By-Product by 2 3 Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248918. [PMID: 36558047 PMCID: PMC9783521 DOI: 10.3390/molecules27248918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour-PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibers. The formulations were developed using a 23 factorial design with four replicates in the center point, studying the sensory analysis as a response variable. The texture and nutritional parameters were performed for the optimal formulation. BP showed ca. 15% of protein. The final formulation (10.35% BP, 6.8% PPFF, and 25% H) presented 22.2% moisture, 1.8% ash, 0.4% total fat, 3.0% fiber, 63.1% carbohydrates, and 74.0 Kcal/25 g. The sensory analysis presented valued around 7 (typical of a traditional bar). Regarding the possibility of purchasing the product, 51% of the panelists said they would probably buy the developed product. The formulated cereal bar had a similar composition as those already marketed. Moreover, it can be considered a source of fiber and is sensory acceptable. This approach opens up new opportunities for developing nutritional and functional foodstuff with improved sensorial aspects.
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Affiliation(s)
- Thamara R. dos Santos
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Jakcline dos Santos Melo
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Alysson V. dos Santos
- Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Patrícia Severino
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Álvaro S. Lima
- Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- REQUIMTE/UCIBIO, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Correspondence: (E.B.S.); (A.Z.)
| | - Aleksandra Zielińska
- Institute of Human Genetics, Polish Academy of Sciences, Strzeszyńska 32, 60-479 Poznań, Poland
- Correspondence: (E.B.S.); (A.Z.)
| | - Juliana C. Cardoso
- Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
- Post-Graduation Program in Environmental and Health, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farolândia, Aracaju 49032-490, SE, Brazil
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Sahni P, Sharma S, Singh B, Bobade H. Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3827-3835. [PMID: 36193364 PMCID: PMC9525485 DOI: 10.1007/s13197-022-05404-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2021] [Accepted: 02/10/2022] [Indexed: 06/16/2023]
Abstract
The utilization of conventional protein sources like gluten, soy, dairy proteins, and nuts in the development of protein-enriched cereal bars presents a challenge for their consumption by the population suffering from celiac and other food protein allergies. In the present investigation, protein-rich cereal bars were developed using non-conventional protein isolates (alfalfa and dhiancha (API & DPI) and were evaluated for their quality attributes, nutritional composition, and bioactive potential. The incorporation of protein isolates increased the weight, density, and non-enzymatic browning and decreased the water activity in the bars. The hardness of the bar increased with the addition of protein isolates; however, reduced hardness was observed at 7.5 and 10% levels of API. Supplementation with protein isolates enhanced the protein content (7.83-16.71%), total phenols (1642-4956 GAE μg/g), total flavonoids (268-984 QE μg/g), DPPH radical scavenging activity (96.38-114.82 TEAC μmol/100 g) and reducing power (1926-3586 AAE μg/g) of the bars. Cereal bars maintained good sensory score and overall acceptability at 10 and 5% level of incorporation of API and DPI respectively.
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Affiliation(s)
- Prashant Sahni
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
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6
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Boukid F, Klerks M, Pellegrini N, Fogliano V, Sanchez-Siles L, Roman S, Vittadini E. Current and emerging trends in cereal snack bars: implications for new product development. Int J Food Sci Nutr 2022; 73:610-629. [DOI: 10.1080/09637486.2022.2042211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Monells, Catalonia, Spain
| | - Michelle Klerks
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Nicoletta Pellegrini
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Vincenzo Fogliano
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Luisma Sanchez-Siles
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
| | - Sergio Roman
- Marketing Department, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, Camerino, Italy
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8
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Khalifa I, Nawaz A, Sobhy R, Walyat N, Zou X, Farag MA, Li C. Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Benha, Egypt
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Remah Sobhy
- Department of Biochemistry, Faculty of Agriculture, Benha University, Egypt
| | - Noman Walyat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mohamed A. Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Food Science, Ministry of Education, Wuhan, China
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Santos KL, Machado de Sousa PH, Rangel Moreira Cavalcanti-Mata ME, Barros de Vasconcelos L. Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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10
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González-Calderón AK, García-Flores NA, Elizondo-Rodríguez AS, Zavala-López M, García-Lara S, Ponce-García N, Escalante-Aburto A. Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. Foods 2021; 10:2271. [PMID: 34681320 PMCID: PMC8534914 DOI: 10.3390/foods10102271] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/02/2021] [Accepted: 09/02/2021] [Indexed: 11/24/2022] Open
Abstract
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.
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Affiliation(s)
- Ana Karen González-Calderón
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Natalia Alejandra García-Flores
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Ana Sofía Elizondo-Rodríguez
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Mariana Zavala-López
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
| | - Silverio García-Lara
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
| | - Néstor Ponce-García
- Faculty of Agricultural Sciences, UAEMex, Campus Universitario ‘El Cerrillo’, El Cerrillo, Piedras Blancas s/n, Toluca 50200, Mexico
| | - Anayansi Escalante-Aburto
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
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Borges MS, Biz AP, Bertolo AP, Bagatini L, Rigo E, Cavalheiro D. Enriched cereal bars with wine fermentation biomass. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:542-547. [PMID: 32662091 DOI: 10.1002/jsfa.10664] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 06/09/2020] [Accepted: 07/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars. RESULTS Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg-1 ). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Marana Sandini Borges
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Ana Paula Biz
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Angélica Patrícia Bertolo
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Luciola Bagatini
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Elisandra Rigo
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Darlene Cavalheiro
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
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Jethwani P, Kochhar A, Javed M. Formulation and Quality Evaluation of Antioxidant Rich Bars Enriched with Chia seed, Whole Mango, Apple and Guava. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.25] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
An insalubrious diet regime and lack of physical exercise are the root causes for the causation of metabolic diseases. Thus, need for food choices that are nutritious, rich in antioxidants and are ready to eat has grown to a great extent. Accordingly, the present study was planned to develop an antioxidant rich bar with puffed wheat, Chia seed, mango (Leather+peel powder), apple (whole fruit Leather), guava (whole fruit Leather), peanut and honey in different proportions using standard bar moulds. Therefore, three types of bars were prepared, namely mango Chia seed bar, apple Chia seed bar and guava Chia seed bar. Formulated mango Chiaseed bar of 55g showed the highest overall acceptability with 2g mango peel powder and 8g mango leather. Apple Chiaseed bar and guava Chia seed bar were found acceptable on incorporation of 5g leather of apple and guava respectively. The fatty acid profile of the selected bars showed significant increase (p<0.01) in PUFA content. A significant increase (p<0.01) was found in vitamin C and β-carotene content, both of which act as a good natural antioxidants. The bioactive component and antioxidants such as total phenols, flavonoids, tannins showing DPPH, FRAP, ABTS and RPA activity elevated to significant (p<0.01) levels with the highest content in mango chia seed bar. The bar prepared was acceptable and nutrient-dense, therefore can be consumed by the general population to prevent and cure lifestyle diseases by increasing antioxidant content in their diet.
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Affiliation(s)
- Poonam Jethwani
- 1Department of Foods and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, India 2Currently placed as Assistant Professor, Department of life and basic sciences, Jaipur National University, Jaipur, India
| | - Anita Kochhar
- Department of Foods and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, India
| | - Mohammed Javed
- Department of Stat, Math and Physics, College of Basic Sciences, Punjab Agricultural University, Ludhiana, India
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Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110142] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Pearl millet protein bar: nutritional, organoleptic, textural characterization, and in-vitro protein and starch digestibility. Journal of Food Science and Technology 2020; 57:3467-3473. [PMID: 32728293 DOI: 10.1007/s13197-020-04381-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/20/2020] [Accepted: 03/31/2020] [Indexed: 10/24/2022]
Abstract
Pearl millet, a nutritionally remarkable cereal with a sustainable yield in the grey regions of India, is not consumed much. Consumption of Nutrition bars has gained momentum in recent years and considering this, in the present study pearl millet-based protein bars are formulated to increase its consumption rate and establish it as a reliable source of protein and other nutrients. The proximate and mineral composition of the three variants of pearl millet incorporated (25, 27.5, 30%) protein bars were analyzed using standard protocols. The acceptability of the bars was assessed using the 9-point hedonic scale among twenty panelists. The textural parameters were measured by Perten TVT 6700 Texture Analyzer. The in-vitro digestibility of protein (IVPD) and starch (IVSD) of the best variant was also estimated. The bars provide 15.74-18.32 g of protein, 332-379 kcal energy, 74.53-83.87 mg calcium, and 555.93-603.80 mg phosphorous per 100 g. The results showed that the organoleptic parameters of the bars were not affected by the proportion of ingredients. Whereas the increase in pearl millet incorporation marginally increased textural properties such as hardness, cohesiveness, and chewiness. The IVPD of the selected variant is 75.65 ± 0.02% and IVSD revealed 252.00 ± 10.00 mg of maltose is released per 100 g of the sample. The protein bars are nutritionally beneficial and appealing. This study gives scope for the production of pearl millet-based convenience foods that will raise the consumption pattern of pearl millet at the household level.
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Vitorino KC, Chambo APS, Coradini MF, Matiucci MA, Graton Michka JM, Goes ESDR, Gonçalves AA, Souza MLRD. Cereal Bars Flavored with Fish Protein Concentrate from Different Species. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1694615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Melina Franco Coradini
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Jane Martha Graton Michka
- Departamento de Análises Químicas e Biomedicina, Universidade Estadual de Maringá (UEM), Maringá, Brazil
| | | | - Alex Augusto Gonçalves
- Departamento de Ciências Animais (DCA), Centro de Ciências Agrárias (CCA), Universidade Federal Rural do Semi-Árido (UFERSA), Mossoró, Brazil
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Marques TR, Caetano AA, Henrique S. Cesar P, Braga MA, Henrique A. Machado G, de Sousa RV, Corrêa AD. Antioxidant activity and hepatoprotective potential of lyophilized extract of acerola bagasse against CCl
4
‐induced hepatotoxicity in
Wistar
rats. J Food Biochem 2018. [DOI: 10.1111/jfbc.12670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tamara R. Marques
- Departamento de Química Universidade Federal de Lavras – UFLA, Campus Universitário Lavras Brazil
| | - Aline A. Caetano
- Departamento de Química Universidade Federal de Lavras – UFLA, Campus Universitário Lavras Brazil
| | - Pedro Henrique S. Cesar
- Departamento de Química Universidade Federal de Lavras – UFLA, Campus Universitário Lavras Brazil
| | - Mariana A. Braga
- Departamento de Química Universidade Federal de Lavras – UFLA, Campus Universitário Lavras Brazil
| | | | - Raimundo V. de Sousa
- Departamento de Medicina Veterinária Universidade Federal de Lavras – UFLA, Campus Universitário Lavras Brazil
| | - Angelita D. Corrêa
- Departamento de Química Universidade Federal de Lavras – UFLA, Campus Universitário Lavras Brazil
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Belwal T, Devkota HP, Hassan HA, Ahluwalia S, Ramadan MF, Mocan A, Atanasov AG. Phytopharmacology of Acerola ( Malpighia spp. ) and its potential as functional food. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bchir B, Jean-François T, Rabetafika HN, Blecker C. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. FOOD SCI TECHNOL INT 2017; 24:198-208. [DOI: 10.1177/1082013217742752] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars.
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Affiliation(s)
- Brahim Bchir
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
- Department of Biology-Nutritional Analysis Lab, University of Sfax/National School of Engineers of Sfax-Rod, Tunisia
| | - Thiry Jean-François
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
| | - Holy Nadia Rabetafika
- Department of Industrial Biological Chemistry, University of Liège, Gembloux, Belgium
| | - Christophe Blecker
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
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ALVES APDC, MARQUES TR, CARVALHO TCLD, PINHEIRO ACM, RAMOS EM, CORRÊA AD. Elaboration and acceptability of restructured hams added with jabuticaba skin. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.19016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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