Loading...
Please wait, while we are loading the content...
Similar Documents
Processing of cereal bars with added sweet potato flour (Ipomea batatas L.)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Bezerra, José Raniere Mazile Vidal Rigo, Maurício Menegatti Teixeira, Ângela Moraes Angelo, Mariana Alves Czaikoski, Aline |
| Copyright Year | 2015 |
| Abstract | Considerando o crescimento do segmento de barras de cereais, a importância da cultura da batata-doce ( Ipomoea batatas L.) e seu valor nutricional, este trabalho teve por objetivo a elaboracao de barras de cereais com adicao de diferentes teores de farinha de batata-doce e sua avaliacao de aceitacao sensorial, e ainda, a determinacao da composicao proximal da formulacao melhor avaliada sensorialmente. A farinha da batata-doce e as barras de cereais adicionadas a farinha foram submetidas as determinacoes de lipidios, proteinas, carboidratos, umidade, cinzas e fibras. Tres formulacoes de barras de cereais, com diferentes porcentagens de farinha de batata-doce (10, 15 e 20%) foram submetidas a analise sensorial. Na caracterizacao fisico-quimica da farinha de batata-doce, os teores de lipidio, fibras, cinzas, carboidrato e proteina, em base umida, foram de: 9,18%; 3,14%; 2,46%; 62,1% e 7,0%, respectivamente. A barra de cereal contendo 15% de farinha de batata-doce em sua formulacao apresentou valores de fibras (7,0%) e proteinas (8,6%) maiores que os das barras de cereais convencionais industrializadas e obteve maior preferencia sensorial em relacao as demais amostras com 10 e 20% de farinha de batata-doce na formulacao. Abstract Considering the growth of the cereal bars segment, the importance of the sweet potato ( Ipomoea batatas L.) crop and its nutritional value, this study aimed: 1) to the development of cereal bars with addition of different sweet potato flour content; (2) to the evaluation of their sensory acceptance, and 3) to the determination of the proximal composition of the formulation which was the best sensory evaluated. The sweet potato flour added to the cereal bars were subjected to determinations of lipids, proteins, carbohydrates, moisture, ash and fiber. Three formulations of cereal bars with different percentages of sweet potato flour (10, 15 and 20%) were subjected to sensory analysis. Physico-chemical characterization of sweet potato flour showed levels of lipids, fibers, ashes, carbohydrates and protein, in wet basis, of: 9.18%, 3.14%, 2.46%, 62.1% and 7.0% respectively. The cereal bar containing 15% of sweet potato flour in the formulation presented values of fiber (7.0%) and protein (8.6%) higher than those of conventional ndustrialized cereal bars and achieved sensorial preference in relation to the samples with 10 and 20% sweet potato flour in the formulation. |
| File Format | PDF HTM / HTML |
| DOI | 10.5935/ambiencia.2015.01.04 |
| Volume Number | 11 |
| Alternate Webpage(s) | https://revistas.unicentro.br/index.php/ambiencia/article/download/1911/2550 |
| Alternate Webpage(s) | https://doi.org/10.5935/ambiencia.2015.01.04 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
