Authors: Tamara Rezende Marques Angelita Duarte Corrêa Ana Paula de Carvalho Alves Anderson Assaid Simão Ana Carla Marques Pinheiro Vinicius de Oliveira Ramos
Publish Date: 2014/09/28
Volume: 52, Issue: 8, Pages: 5084-5092
Abstract
In the processing for obtaining acerola juice a large amount of residues which is usually discharged is generated seeds and bagasse Adding value to these byproducts is of great interest since their use can enrich human food as a good source of nutrients and dietary fiber In this study acerola seed flours ASF and acerola bagasse flours ABF were used to develop cereal bars CB in different combinations with brown oats CB 1 control with the addition of 25 brown oats CB 2 with the addition of 125 ASF and 125 ABF CB 3 with the addition of 625 ASF and 1875 ABF CB 4 with the addition of 125 ASF and 125 brown oats and CB 5 with the addition of 125 ABF and 125 brown oats These bars were sensorially evaluated and CB 1 CB 4 and CB 5 received the highest scores We conclude that CB 4 and CB 5 can be considered as products with enhanced nutritional value containing iron with a low energetic value and high levels of dietary fibre besides being enriched with antioxidants
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