Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103282
Type: Artigo de periódico
Title: Characterization And Sensorial Evaluation Of Functional Cereal Bar [caracterização E Avaliação Sensorial De Barra De Cereais Funcional De Alto Teor Protéico E Vitamínico]
Author: Freitas D.G.C.
Moretti R.H.
Abstract: Cereal bars were introduced over a decade ago as a "healthy" alternative confectionery. Concomitantly, foods as soybean, with high vitamin and mineral levels and antioxidants properties come receiving great application in functional products, because they can prevent against chronic-degenerative illnesses of the heart. Considering the growth of the segment of cereal bars in the food sector, it was developed a formulation with high protein and vitamin levels cereal bar based on textured soy protein, wheat germ and oat, enriched with acid ascorbic and acetate of α-tocoferol. The cereal bar and its ingredients had been submitted to the analyses for characterization and three formulations, varying the content of acid ascorbic; they had also been evaluated as a sensorial preference and an ideal intensity of sweetness and acidity. The textured soy protein used presented high levels of oligosaccharides raffinose and stachiose (1.92 g/100 g e 4.66 g/100 g) and of total isoflavones (283.49 mg/100 g), when compared with the grain, integral flour and isolated protein. The final formulation of the cereal bar presented 15.31% of protein, high vitamin E content (118.0 mg/100 g) and minerals such as phosphorus, iron and manganese. The 1.1 g/100 g added formulation of acid ascorbic got greater significantly sensorial preference, differing from the other samples (p≤0.05).
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-33746821862&partnerID=40&md5=114c74adabf63e40fa8c5d0e8cd52979
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-33746821862.pdf285.62 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.